From St. Landry Parish, Louisiana

Chicken and Sausage Gumbo

Chicken and Sausage Gumbo photo by Scott W. Clemens


1 (4-6 lb.) hen, cut into pieces
Tony Chachere’s Original Creole Seasoning
4 T. oil
1 lb. smoked sausage, sliced
1 stick margarine
4 T. flour
1 large onion, chopped
2 stalks celery, chopped
1 bell pepper, chopped
4 cloves garlic, minced
3 quarts water
3 t. chopped green onions
1 t. Worcestershire

Season chicken with Tony Chachere’s Original Creole Seasoning. In a large aluminum Dutch oven, fry seasoned chicken in 2 T. oil until brown. Remove and set aside. Add a roux made with margarine and flour. Add chicken, sausage, Worcestershire, chopped onion, celery, bell pepper, garlic and water. Bring to a boil and simmer 2 to 3 hours or until meat is tender. Skim off excess fat and serve in soup bowls with rice. Garnish with chopped green onions. Yields 10 servings.

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