Chicken and Sausage Gumbo

Chicken and Sausage Gumbo
Chicken and Sausage Gumbo

This gumbo recipe takes a little work, but it is well worth it. You'll end up with a very hearty meal with the flavors and spices of the New Orleans area. File Powder is a vital ingredient and acts as a thickening agent at the end of the recipe - don't leave it out.

The secret is in the roux. Take your time with it; let it cook to a dark brown color before adding the onions, peppers and celery. It should start to smell like hazelnuts. You must be sure to stir frequently when cooking or it tends to separate. If you don't cook the roux thoroughly you'll taste the flour in the dish.

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Category: Chicken, Stews
Cuisine: Cajun and Creole
  • 1 pound turkey sausage, cut into 1/4 inch slices
  • 4 boneless, skinless chicken breasts, cut into cubes
  • 2 cups okra, chopped
  • 2 Tablespoons olive oil
  • 3/4 cup flour
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 2 celery ribs, sliced
  • 2 quarts hot water
  • 3 cloves fresh garlic, minced
  • 2 Organic Bay Leaves
  • 1 Tablespoon Worcestershire sauce
  • 2 teaspoons Cajun Seasoning
  • 1/2 teaspoon Mediterranean Thyme
  • 3/4 teaspoon hot sauce
  • 5 sliced green onions
  • 1 teaspoon File Powder
  1. Cook turkey sausage in a Dutch oven over medium heat, about 5 minutes or until browned, stirring constantly.
  2. Remove from pan and drain on paper towels. Reserve drippings in Dutch oven.
  3. Cook chicken in reserved drippings until browned, about 5 minutes.
  4. Remove and drain on paper towels.
  5. Sauté okra in drippings until tender, remove and set aside.
  6. Add 2 Tablespoons of olive oil to drippings.
  7. Add flour; stirring frequently, cook over medium heat for 20-25 minutes or until roux is dark brown.
  8. Stir in onion, bell pepper and celery and cook for 10 minutes, stirring often.
  9. Gradually add the hot water and bring entire mixture to a boil.
  10. Add browned chicken, minced garlic, Organic Bay Leaves, Worcestershire sauce, Cajun Seasoning, Mediterranean Thyme, and hot sauce.
  11. Reduce heat and simmer for one hour, stirring occasionally.
  12. Add cooked sausage and okra back into the pot and cook 30 minutes.
  13. Add green onions and cook for an additional 30 minutes.
  14. Remove and discard bay leaves
  15. Remove finished gumbo from heat and stir in Filé Powder to taste. Stir well to fully incorporate File Powder into gumbo.
  16. Serve over hot cooked rice. Garnish with additional green onions.