Cajun-Style Chicken And Smoked Sausage Gumbo Recipe

Name: Cajun-Style Chicken And Smoked Sausage Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 lbs dry smoked sausage (coarsely chopped); 16 cups water; 8 cups chicken broth; 4 lbs meaty chicken pieces (skin removed); 3 large bay leaves; 8 whole garlic cloves; 2 onions, finely chopped; 3 tablespoons fresh minced garlic; 1 large celery, diced; 1 large green bell pepper, seeded and chopped; 2 jalapeno peppers, seeded and chopped (can use only one); 2 tablespoons oxo instant bouillon granules; 1 1/4 cups vegetable oil; 1 1/2 cups flour; 3 tablespoons creole seasoning (see The Best Creole/Cajun Seasoning Mix, or use 1 tablespoon seasoned salt); 1 (16 ounce) can black beans (drained); 8 green onions, chopped; 1/3 cup chopped fresh parsley; 1/2 teaspoon file powder; salt and black pepper; hot cooked rice

Servings: persons

1 1/4 lbs dry smoked sausage (coarsely chopped)
16 cups water
8 cups chicken broth
4 lbs meaty chicken pieces (skin removed)
3 large bay leaves
8 whole garlic cloves
2 onions, finely chopped
3 tablespoons fresh minced garlic
1 large celery, diced
1 large green bell pepper, seeded and chopped
2 jalapeno peppers, seeded and chopped (can use only one)
2 tablespoons oxo instant bouillon granules
1 1/4 cups vegetable oil
1 1/2 cups flour
3 tablespoons creole seasoning (see The Best Creole/Cajun Seasoning Mix, or use 1 tablespoon seasoned salt)
1 (16 ounce) can black beans (drained)
8 green onions, chopped
1/3 cup chopped fresh parsley
1/2 teaspoon file powder
salt and black pepper
hot cooked rice

1
Place the skinned chicken pieces in a large heavy pot (or Dutch oven) add in water chicken broth, bay leaves and whole garlic cloves; bring to a boil, reduce heat to medium-low, cover with a tight-fitting lid and simmer for about 40 minutes or until the chicken is just tender (do not overcook the chicken or it will become tough and stringy!).
2
Remove the chicken from the broth (RESERVE 16 cups (1 gallon) water/broth mixture; drain the 16 cups broth through a wire mesh strainer, then place back into the pot.
3
Chop the chicken into large pieces; set aside (you will add in the chicken later).
4
To the 16 cups broth/water mixture, add in browned sausage meat, onions, green bell pepper, jalapeno pepper/s, celery and OXO beef powder, simmer stirring about 45 minutes.
5
Heat oil in a large skillet; add in flour and cook whisking constantly until the flour is a dark brown caramel colour (about 15-20 minutes).
6
Add in the sausage/broth mixture with Creole seasoning and simmer stirring occasionally for about 40 minutes.
7
After 40 minutes cooking add in chicken and black beans (if using) simmer uncovered over medium-low heat, stirring occasionally for another 40-50 minutes.
8
Skim off the fat that has accumulated on the top.
9
Add in green onions and parsley; simmer on low heat for 10 minutes.
10
Remove from heat and add in file powder and season with salt and pepper; stir to combine.
11
Serve gumbo over hot cook rice.

2849

kcal

Calories

113

Fat

139

Carbs

313

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 1/4 lbs dry smoked sausage (coarsely chopped), 16 cups water, 8 cups chicken broth, 4 lbs meaty chicken pieces (skin removed), and more.

Yes, Cajun-Style Chicken And Smoked Sausage Gumbo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cajun-Style Chicken And Smoked Sausage Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions