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Chicken and Sausage Gumbo

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“Simple, but hearty with a classic combination. If you can't find andouille, use a local smoked sausage or kielbasa. This is easy to knock off quickly for a genuine Louisiana meal!”
READY IN:
1hr 10mins
YIELD:
12 large entree size
UNITS:
US

Ingredients Nutrition

Directions

  1. Season the chicken with salt, pepper, and Creole seasoning, and brown quickly in large heavy pot.
  2. Brown the sausage, pour off fat, and reserve meats.
  3. In same heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee, or milk chocolate for a Cajun-style roux.
  4. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color over lower heat if you're nervous about burning it.
  5. Add the vegetables and stir quickly.
  6. This cooks the vegetables and also stops the roux from cooking further.
  7. Continue to cook, stirring constantly, for about 4 minutes.
  8. Add the stock, seasonings, chicken and sausage.
  9. Bring to a boil, then simmer for about 1 hour, skimming fat off as needed.
  10. Add the chopped onion tops and parsley, and heat for 5 minutes.
  11. Serve over rice in large shallow bowls.
  12. Great with hot crusty bread!

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