Chicken and Sausage Gumbo




  • 1 (3 lb) whole chicken
  • 4 Tbsp roux
  • 2 cups chopped onions
  • 2 cups chopped green bell peppers
  • 5 stalks celery, finely chopped
  • Cajun seasoning to taste
  • 2 whole bay leaves
  • 1 lb smoked sausage, sliced
  • Salt and black pepper to taste


Fill a large pot partially with lightly salted water, and place the chicken in the pot. Bring to a boil, reduce the heat to a simmer, and cook the chicken until the meat is no longer pink and the juices run clear, about 1 hour. Remove the chicken from the broth, and crack open the carcass to allow the chicken to cool. Reserve the chicken broth. After the chicken has cooled enough to handle, pick the meat from the bones, and set aside.

While the chicken is simmering, add roux to large, heavy saucepan and cook on medium heat until roux is melted. Stir in the onions, bell peppers, celery, Cajun seasoning, and bay leaves, and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes. Add the reserved chicken broth and sausage, and simmer, stirring occasionally, until the mixture has thickened, about 1 hour.

Mix in the reserved chicken meat and bring back to a simmer, and cook, stirring occasionally, until the flavors have blended, 30 to 40 minutes.

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