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Dandy Don’s
Chicken and Sausage Gumbo Recipe

Corn HarvestThe Finished Product

Chicken and Sausage Gumbo Recipe

About 6-7 pounds of chicken, seasoned generously with Cajun Seasoning like Tony Chachere’s

(I like to use one large fryer or small stewing hen, cut into pieces and skin removed, plus 4 large boneless breast halves.)

2 pounds of sausage
(If you’re fortunate enough to have access to a large variety of sausage like we have here in South Louisiana, I suggest using both smoked and fresh sausage. When using smoked sausage, slice it before adding it to the pot. When using fresh, put the links in whole and then slice them after they’re cooked.)


Dark brown roux
(I used to always make my own roux by browning flour in oil (Google it), but nowadays I often use a great store-bought jarred roux made in Ville Platte called “Kary’s Roux.” In my opinion, it’s nearly as good as making it from scratch and saves a lot of time.)

2 medium onions, chopped
1 medium bell pepper, chopped
1 or 2 stalks of celery, chopped
About 1 cup chopped onion tops (green onions), plus more to use as garnish
Water or chicken stock (Amont depends on option chosen below)

½ cup chopped parsley
3 tsp. salt

1 tsp. black pepper

1 tsp. cayenne pepper

1 tsp. garlic powder


Note: Some purists say a gumbo must have okra in it. Afterall, the word “gumbo” comes from the African word “quingombo,” and the Cajun French word “gombo” means okra. I grew up with okra in my gumbo, but since my wife and kids don’t particularly care for it, I don’t always include it.


This option is more time consuming, but it really is best.


In a large gumbo pot, make a dark roux from 1 cup of oil and a cup and a half of flour. When the roux is nearly the color you want it to be (the color of milk chocolate), add all the vegetables and continue cooking, stirring constantly, for a few more minutes...


Side Note: This may be a big reaon why I think this method comes out better than Option 2 below: Since the vegetables are added to the hot roux and are cooked in it for a few minutes, they break down more and I can sneak in some chopped okra without my wife and kids noticing ;)


... Next, pour in the water/stock about a quart at a time (I usually go with a total of about 4.5 quarts when using this method), being sure to stir constantly so as to completely disolve the roux. Once the roux/stock mixture returns to a boil, add all the other ingredients except for the boneless chicken breasts, if you’re using them. Let the whole thing cook for about two hours adding the boneless chicken for the last 45 minutes (since it cooks more quickly than the bone-in chicken).



This option is almost just as good and is much easier/faster.

First, get seven quarts of water boiling. It takes a long time to bring that much water to a boil, so while that’s happening you can prepare the other ingredients. When the water comes to a rapid boil, add the entire 16 ounce jar of roux, about one heaping tablespoon at a time, and stir until completely dissolved. Add all the other ingredients except for the boneless chicken breasts. Let the whole thing cook for about two hours, then taste and add salt and pepper if needed. After adjusting the seasoning, add the boneless chicken for the last 45 minutes (since it cooks more quickly than the bone-in chicken).


Note: This option makes a bit more gumbo becuase I base the amount of water/stock on the fact that I use a full 16 oz jar of roux. That’s why you might need to add salt/pepper to taste when you’re about 2 hours into the cooking.

Finishing/Serving Suggestion:


Before time for serving, I like to remove the chicken, debone it, break it into bite-size pieces, and return it to the pot. Then to serve, ladle the gumbo into a bowl over cooked white rice. I usually sprinkle a few chopped green onions over the top when serving. Bon appétit!

A good gumbo dinner is never complete without potato salad (simple cajun style, not the kind with all the crunchy stuff) and a loaf of french bread. Here’s my wife’s recipe for making Cajun potato salad, which she learned from my mother.

Tonnere mes chiens c’est bon! (That’s French from my Mom’s side. She was an Ardoin from Ville Platte.)



Hope you enjoy!

Scott Long






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