New Orleans: Chicken + Sausage Gumbo ~ Nik Snacks

Bite it and write it. That's what I do.


On 4:00 AM by Nikki @ NikSnacks   7 comments
It's Mardi Gras season, y'all! 

Over the years, I've made
Creole Jambalaya Mix and
Crawfish Etoufee in celebration of the most festive time of the year (at my house).

As a grandchild of New Orleans, it's my duty to share alllll of the recipes in my Creole arsenal with you. This time around, it's Chicken And Sausage Gumbo, one of two recipes I'm sharing this season. 

All gumbos are not the same and I truly believe a REAL gumbo always has okra in it and if it doesn't have okra, it's just a stew. But this recipe does NOT have okra. I'm not backpedaling... I'm merely embracing a new (and completely wrong) outlook on this cultural dish. And attempting to not polarize gumbo lovers who hate okra. I'm not doing a good job with that part, am I? LOL

EITHER WAY... this recipe still has all of the usual suspects and a little surprise of simplicity. After you make the roux, it's smooth sailing from there on out. Add the vegetables, herbs and spices, meat and you'll be celebrating eating in no time at all. 

Chicken & Sausage Gumbo


1 cup vegetable oil
1 cup flour
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
1 1/2 tsp cayenne
1-2 bay leaves
1 sprig of thyme
6 cups chicken stock or water
1/4 lb andouille or other smoked sausage, minced
2 to 3 cups chicken breast
freshly ground black pepper to taste


Heat oil over medium-high heat in a large stock pot. Whisk in flour and  continue to stir constantly until roux turns a deep, dark chocolate brown (or another shade of your liking). This should take around 30 minutes. If you sense that your roux is in danger of burning, reduce heat immediately and continue to stir.

Once roux has reached desired shade, carefully stir in onions, bell pepper, and celery, and continue to stir about 5 minutes, until vegetables begin to wilt. When the vegetables hit the roux, be careful of the cloud of steam. Add salt, cayenne, chicken, sausage and continue to cook about 5 minutes.

Add bay leaves, thyme, stock and bring to a boil. Reduce heat and simmer, uncovered, for an hour, stirring occasionally to prevent burning. Skim off any fat that rises to the surface. Adjust seasoning. Thin out with more stock or water if necessary. Serve with/over white rice, if desired.


The Food Hunter said...

This brings back memories of my time in New Orleans

Ashley @ Wishes and Dishes said...

I love Mardi Gras food!! I've love to go to New Orleans one day - this looks great :)

Unknown said...

I've never made gumbo before, but now I'm anxious to try your recipe.

Martha @ A Family Feast said...

With or without okra - this gumbo looks fantastic!

Kirsten from said...

Nice tip on the okra in gumbo! This Northern Girl has to really hunt for okra around here. Do you think canned okra would do? (I know it's not in this recipe, but now I'm curious...)

Nikki said...

Honestly, I didn't know canned okra existed! I've never seen it. I think it's a safe bet to say it would be okay to use it. It would just be for flavor,I'd think.

Sarah Walker Caron (Sarah's Cucina Bella) said...

Yum ... sounds delicious. I have a colleague who makes gumbo once a year for our holiday potluck and it's always the first thing to go. So tasty!