Chicken and Sausage Gumbo

Very good; makes enough for a crowd.

Yield: 1 serving
Community Recipe from


  • 1 cup(s) oil
  • 1 cup(s) flour
  • 2 large onions chopped
  • 2 stalk(s) celery chopped
  • 1 green pepper chopped
  • 6 clove(s) garlic minced
  • 1 gallon(s) warm water
  • 4 cup(s) fresh okra (optional)
  • 1 can(s) whole tomatoes
  • 6 teaspoon(s) salt
  • 1/2 teaspoon(s) black pepper
  • 1/2 teaspoon(s) red pepper
  • 1 chicken, boiled deboned
  • 1 link pork sausage
  • 2 links hot sausage
  • 1/2 cup(s) parsley chopped
  • 1/2 cup(s) green onions chopped
  • 2 bay leaves
  • 1 teaspoon(s) thyme
  • 1 teaspoon(s) oregano


  1. Make a roux with oil and flour in a heavy pot/skillet. Cook on low, stirring constantly till a rich dark brown. Add onion, celery, green pepper and cook till tender. Add water to roux a small amount at a time until well blended, then okra, tomatoes, and sausage (should be fried, drained, and sliced). Boil, reduce heat and simmer 1-2 hours. Add salt, pepper, chicken, and boil for 10 minutes. Add parsley, green onions. Serve over rice.
  2. Note: Use your chicken broth plus water to make a gallon.
February 2012

This recipe is a personal recipe added by dcous52 and has not been tested or endorsed by MyRecipes.

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