Chicken and Sausage Gumbo

Chicken and Sausage Gumbo
Recipe type: Soup
Cuisine: Cajun
Prep time: 
Cook time: 
Total time: 
I modified Mom's Seafood Gumbo recipe as Lisa doesn't like seafood.
  • ⅔ C. Flour
  • ½ C. Canola Oil
  • 2 lbs Chicken Tenderloins diced
  • 1 C. Onions, chopped
  • 2 Tbs garlic, minced
  • 1 Red Bell Pepper, chopped
  • 1 Green Bell Pepper, chopped
  • 1 Yellow Bell Pepper, chopped
  • 6 stalks Celery, finely chopped
  • ½ tsp. Salt
  • ½ tsp. Black Pepper
  • ½ tsp. Cayene Pepper
  • 6 C. Chicken Broth
  • 15 oz. can Fire Roasted Diced Tomatoes, garlic
  • 2 qt. Tomato Juice
  • 8 oz. can Tomato Sauce
  • 3 C. fresh Okra, sliced
  • 4 Bay Leaves
  • 2½ tsp. Tony Chachere's Creole Seasoning
  • 4 T. Turbinado Sugar in the Raw
  • 2 Packages of Johnsonville New Orleans Style Andouille Sausage
  • Emeril's Original Essence
  1. To make Roux –
  2. In a large, heavy sauce pan or Dutch oven, stir flour and oil until smooth.
  3. Cook, stirring constantly over med. high heat for 5 min.
  4. Reduce heat to medium and continue to cook and stir for about 10 min. or until Roux is a lt. reddish brown.
  5. Do not use plastic spoon to stir as it will melt!
  6. After making the Roux -
  7. Stir in onions, garlic, red, green and yellow bell peppers, celery, salt, black and red pepper, and Creole seasoning.
  8. Cook over medium heat for 3-5 min. or until vegetables are crisp tender, stirring frequently.
  9. Gradually stir in chicken broth, tomatoes, tomato juice, tomato sauce, okra, bay leaves, and sugar.
  10. Bring to a boil and reduce heat, simmering covered for 30 min.
  11. Dust chicken with Emeril's Original Essence
  12. Stir in Chicken.
  13. Simmer, covered, 30 minutes.
  14. Stir in Andoullie Sausage
  15. Discard Bay Leaves and taste for seasonings and adjust.
  16. It may require a little more Salt, Red Pepper, or Creole Seasoning.


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