Chicken & Sausage Gumbo - The Hard Way Recipe

Name: Chicken & Sausage Gumbo - The Hard Way
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs dark chicken meat; 2 lbs smoked sausage, sliced; 1 large onion, chopped; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 3 -4 celery ribs, chopped; 1/2 lb bacon; 1 cup flour; 8 ounces okra, sliced (optional); 8 cups cooked rice; 2 bay leaves; 1 tablespoon season salt, Tony Chachere; 3 -4 quarts water

Servings: persons

2 lbs dark chicken meat
2 lbs smoked sausage, sliced
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 -4 celery ribs, chopped
1/2 lb bacon
1 cup flour
8 ounces okra, sliced (optional)
8 cups cooked rice
2 bay leaves
1 tablespoon season salt, Tony Chachere
3 -4 quarts water

1
Heat oven to 400F (200C) -- Arrange chicken in pan. Bake chicken for 50 minutes.
2
Fry bacon in batches -- preferrably in a cast iron skillet, collect grease. Bacon should be slightly crispy but not brittle.
3
Chop veggies, Slice Sausage -- While you are frying bacon, be chopping up all your vegetables. Mix in a large mixing bowl.
4
Make a Roux -- The bacon should be about done. Reduce heat to MED-LOW. Using a wisk or flat wooden ladle, sprinkle in flour stirring constantly. Be sure to stir the whole bottom of the skillet at least 2-3 times a minute.
5
Cool the Roux -- When the roux is the color of milk chocolate you are done (about 10-15 minutes depending on your stove). Add about half the veggies. Mix well. This should stop the roux from cooking. Saute until onions are clear.
6
Put it all in the pot -- Transfer the roux to a large stock pot, add remaining vegetables, bacon, sausage, bay leaves and season salt and 3-4 quarts of water. Bring to a boil on HIGH, stirring every few minutes. Reduce heat to LOW and simmer for 30-60 minutes.
7
Add the chicken -- The chicken should be out of the oven by now, you can debone or simply drop in the gumbo as soon as it comes out.
8
Skim oil from the top of the gumbo before serving. Serve over steamed rice. Top with hot sauce, file, season salt, chopped green onions.
9
Recommended sides: potato salad, french bread, crackers, more gumbo.

2160

kcal

Calories

Fat

323

Carbs

122

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 13 ingredients. The key ingredients include: 2 lbs dark chicken meat, 2 lbs smoked sausage, sliced, 1 large onion, chopped, 1 red bell pepper, chopped, and more.

Yes, Chicken & Sausage Gumbo - The Hard Way 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!

Chicken & Sausage Gumbo - The Hard Way

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions