Gumbo for Dumbos: Best Chicken and Sausage Gumbo Recipe this side of the Mississippi

Grownup Gripe: Would love to go to Mardi Gras in New Orleans someday but life won’t allow it at the moment, at least where I am which is far from NOLA.

Just in time for Fat Tuesday, otherwise known as Mardi Gras here is a traditional chicken and sausage gumbo recipe I learned in New Orleans.

If you’ve never been to Louisiana, you need to go! Maybe Mardi Gras isn’t your cup of tea but let me tell you any other time of year will not disappoint.

You’ll be hard-pressed to meet cooler people as deep rooted in their culture with mouthwatering food to boot in North America. It’s another world.

Next week marks the end of Mardi Gras and if you wanna PARTY like it’s MARDI Gras, here is an excellent local gumbo recipe everyone will love!

Authentic Chicken and Sausage Gumbo

  • 2 onions, diced
  • 2 stalks celery, diced
  • 1 bell pepper, diced
  • 1 bunch of green onions, chopped
  • 4 cups of okra
  • 1 chicken, cut up, skin removed
  • 1 pound of smoked sausage, cut 1/8” slices
  • 1 16-ounce can of tomatoes, diced
  • 1/2 cup and 4 tablespoons of oil, divided
  • 1/2 cup of flour
  • 2 tablespoons of Worcestershire sauce
  • 1/2 Teaspoon of Tabasco sauce
  • 4 Tablespoons of Italian seasoning*
  • Steamed White Rice

Prepare ROUX. Combine 1/2 cup of flour and 1/2 cup of oil in a heavy sauce pan. Cook over low heat, stirring constantly, until flower is dark brown and roux smells nutty, about 25 minutes.

In another heavy sauce pan, brown chicken and sausage with Italian seasoning in 2 tablespoons of oil for 3-4 minutes. Remove from pan to set aside.

* Please note there are a lot of gumbo seasonings you can use, but if none available Italian is good.

Sauté Worcestershire sauce, onions, celery and bell peppers and 2 tablespoons of oil until soft.

Add ROUX and sauté with veggies for 2 minutes.

Add chicken, sausage, okra, tomatoes & Tabasco.

Add enough water to cover chicken and sausage and bring to boil. Reduce heat and simmer until flavors combined, about 1 hour.

I hope you enjoy this down home gumbo recipe! It serves 8-10 people and each bowl should be accompanied by a scoop of steamed white rice.

Even if you can’t be there for the celebration, you’ll get all the comforts of down home Louisiana with this amazing gumbo recipe.

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From Corporate America to real housewife I’m finally putting my English Major to work as a realit blogger.

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