Scott's Recipe

Gumbo - Chicken & Sausage

Category: Cajun

1 whole chicken, cut up
2 chicken bullion cubes
1 cup celery, chopped
¼ cup butter
½ cup flour
2 lbs smoked sausage, cut in 1 inch pieces
2 tbsp fresh garlic, 4-5 cloves
2 ½ quarts water
1 cup bell pepper, chopped
1 cup onion, chopped
¼ cup oil
1 (10 oz) bag frozen okra
File’ powder to garnish


1. In large pot add chicken, water, bullion and a little salt and pepper. Boil approx 30-35 minutes. Meanwhile, chop vegetables and set aside.
2. When chicken is finished, reserve the broth and set chicken aside to cool.
3. In a large stock pot, melt butter with oil over medium-high heat until very hot. Using a wire whisk, mix in flour. Continue whisking constantly until the roux is the color of peanut butter. Quickly add all vegetables and garlic. Continue to cook, stirring, about 3-5 minutes.
4. Slowly whisk in chicken broth. Add sausage, salt, pepper and garlic powder. Bring to a boil; reduce heat, cover and simmer.
5. Bone chicken and add meat to pot. Continue to simmer about 20 minutes. Add okra, simmer 10 more minutes.
6. Serve over hot rice, garnished with a little file’ or Cajun seasoning.

*****Serve with cornbread or biscuits*****