Chicken & Sausage Gumbo

A fitting dish for Mardi Gras or any day you want a little taste of Cajun

Chicken & Sausage GumboChicken & Sausage Gumbo


1 whole chicken (3 pounds), cut into serving pieces

Cajun seasoning

2 pounds pork sausage, cut into 2-inch pieces

2 cups all-purpose flour

1-3/4 cups canola oil

1 large onion

4 quarts water

1 whole chicken (3 pounds), cut into serving pieces

1 bunch of onion tops, chopped

4 stalks of parsley, chopped

Cooked rice


1. Season chicken with Cajun seasoning and set aside. Brown sausage in a skillet. Transfer sausage to a plate lined with paper towels.

2. In a stockpot over medium-high heat, sift flour over oil to make a roux. Stirring constantly, cook the roux until it is the color of dark coffee. Add chopped onion and stir for 10 minutes.

3. Add water and seasoned chicken. Boil for 1 hour, adding Cajun seasoning to taste. Add the sausage and boil 40 minutes. Skim fat off the top and add onions and parsley. Serve over hot rice.

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