Photo: Iain Bagwell; Styling: Jan Gautro
Hands-on Time
45 Mins
Total Time
3 Hours 10 Mins
Makes 10 cups

How to Make It

Step 1

Cook sausage in a large skillet over medium heat, stirring often, 7 minutes or until browned. Remove sausage; drain and pat dry with paper towels.

Step 2

Heat oil in a stainless-steel Dutch oven over medium heat; gradually whisk in flour, and cook, whisking constantly, 18 to 20 minutes or until flour is caramel-colored. (Do not burn mixture.) Reduce heat to low, and cook, whisking constantly, until mixture is milk chocolate-colored and texture is smooth (about 2 minutes).

Step 3

Increase heat to medium. Stir in onion, next 4 ingredients, and, if desired, ground red pepper. Cook, stirring constantly, 3 minutes. Gradually stir in chicken broth; add chicken and sausage. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 1 hour and 30 minutes to 1 hour and 40 minutes or until chicken is done. Shred chicken into large pieces using 2 forks.

Step 4

Place Roasted Potatoes in serving bowls. Spoon gumbo over potatoes. Serve immediately with desired toppings.

Step 5


Step 6

Chicken-and-Shrimp Gumbo: Prepare recipe as directed through Step Stir in 1/2 to 3/4 lb. peeled and deveined, medium-size raw shrimp (3 1/40 count). Cook 5 minutes or just until shrimp turn pink. Serve with Roasted Potatoes and desired toppings.

Ratings & Reviews

wimpylou's Review

February 02, 2015
Potatoes do not belong in gumbo. No self respecting southern Louisiana cook would dream of adding potatoes to gumbo. This makes it a stew.. Of course, you are free to put anything you want in it, but if you add potatoes, call it something else, not gumbo.

kimmiller's Review

June 12, 2014

LeAnnBaker's Review

March 04, 2014

JamesHeffker's Review

February 16, 2014
A great cold weather goody. Adding the okra like in the comments section sounds OK, also.

bchpny's Review

January 21, 2014

baileykathlyn's Review

October 22, 2013
Loved this recipe! Being raised in cajun country, I would be shot dead if I didn't put okra in my gumbo so naturally, I added frozen chopped okra to the pot about an hour in. I also threw in a fresh chopped tomato and some chili peppers. I used sesame oil to make my roux because it adds a nice color and doesn't burn as quickly. This is a great recipe to play around with!

silverfox1244's Review

January 20, 2012
My Louisiana family loved this recipe. I added two cups of frozen okra about one hour before gumbo was done. My roux didn't take as long to brown, but I was using an all clad d5 8 quart stock pot which may have made a difference. Definitely a keeper recipe. Will probably use dark meat chicken next time or add the chicken breast later as chicken was a little dry.

TheKimmy's Review

December 23, 2011
The is an excellent recipe. It takes a while to prepare it, but it's well worth the time. It tastes great with extra hot sauce on top. The recipe is definitely a keeper.

carebear0173's Review

November 09, 2011
so so yummy! the whole family loved it! I couldn't find andouille sausage at the store I was in so I googled it and was suggested to use polska kielbalsa instead. Great substitute and I didn't have to brown it .... saves a step.

pwdorn's Review

October 24, 2011
My family LOVED this gumbo. I used rotissiere chicken vice chicken breast for added flavor and ease. I also added shrimp which was a great addition. A definite do-over!!