Rating: 4.5 stars 4.6
630 Ratings
  • 5 star values: 493
  • 4 star values: 100
  • 3 star values: 19
  • 2 star values: 9
  • 1 star values: 9

This chicken and sausage gumbo is made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad.

Recipe Summary

45 mins
2 hrs 30 mins
3 hrs 15 mins


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a stockpot over medium heat; whisk in flour until roux is smooth and has cooked to the color of chocolate milk, about 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, it's best to start over.

  • Add sausage, celery, bell pepper, and onion into the roux; cook and stir 5 minutes. Add garlic; continue to cook and stir another 5 minutes.

  • Season with salt, pepper, and Creole seasoning; stir well to blend. Pour in chicken broth and add bay leaf. Bring to a boil over high heat; reduce heat to medium-low and simmer, uncovered, for 1 hour, stirring occasionally.

  • Stir in the chicken and simmer 1 hour more. Skim off any foam that floats to the top during this time.

Nutrition Facts

480 calories; protein 16.1g; carbohydrates 14.5g; fat 39.5g; cholesterol 56.3mg; sodium 1182.6mg. Full Nutrition