Chicken & Sausage Gumbo

Updated: Apr 22


1 yellow onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

7 cloves garlic, minced

3 stalks celery, diced

2 sticks unsalted butter

1-2 pounds chicken thighs (bone in)

1-2 pounds chicken legs (bone in)

1 pound smoked sausage

water (see notes)

dark roux (see notes)

cajun seasoning, to taste

eggs, optional (see notes)

parsley, for garnish (if desired)


  1. In a large pot on medium low heat, melt the butter and saute the onion, peppers, and celery for 45 minutes. Add in the garlic and saute for 3 minutes. Remove all of the veggies and pour out the remaining butter.

  2. In a bowl, season the chicken to taste. In the same pot; add enough water to fill about halfway and bring this to a boil. Add in the roux and let it dissolve completely. Add the chicken, sausage, and veggies into the pot and bring to a low boil. Let cook for about an hour, until the chicken is cooked.

  3. After an hour, season the gravy to taste, crack in the eggs and don't stir. Let cook for about 10 minutes to be sure the yolks will be cooked solid.

  4. Serve over rice topped with parsley.


- I prefer about 3-5 ounces of roux for every 4 cups of water to get a gumbo consistency.

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