Chicken and Sausage Gumbo

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Recipe By Brian Carson
Preparation and Recipe Edits by Matthew Wong

Prep Time: 55 Minutes
Cook Time: 45 Minutes
Serving Size: 4-6 people


Cajun Roux

  • 8 Tablespoons butter

  • ½ cup flour

Chicken Stock Steamed Rice

  • 3 ¾ cups chicken stock

  • 1 cups white rice

  • 2 bay leaves

Chicken Gumbo

  • 3 each (12 ounces) cajun sausage, cut into 1” thick disks

  • 1 Tablespoon butter (optional)

  • ½ pound Springer Mountain Farms © chicken thighs, boneless skinless cut into 1” cubes

  • 1 Tablespoon salt

  • 1 Tablespoon pepper

  • 2 cups onions, chopped

  • 1 cup celery, chopped

  • 1 cup red bell pepper, chopped

  • ½ cup garlic, chopped

  • 1 ½ cup okra, slices

  • ½ cup jalapenos, chopped

  • 2 bay leaves

Plating (optional garnish)

  • 2 cups parsley, chopped

  • Salt and Pepper, to taste


For the Cajun Roux:

  1. In a small sauce pot over medium heat, melt butter and whisk in flour for 10-12 minutes or until it gets dark brown

  2. Remove pot from heat and spoon contents into a container, set aside for Chicken Gumbo

For the Chicken Stock Steamed Rice:

  1. In a medium sauce pot over high heat, add stock, rice and bay leaves and let it come to a boil

  2. Reduce heat to medium-low and allow contents to simmer for 10-12 minutes or until the rice has come to a good consistency

  3. Add salt to taste and set aside for Plating

For the Chicken Gumbo:

  1. In a large thick bottom pot over medium-low heat, sear sausage and render out the fat for 2-3 minutes

  2. If sausage is fairly lean and not a lot of fat is rendered out, feel free to add butter

  3. While the butter is melting, on a clean plate add all the cubed chicken and season with salt and pepper

  4. Turn heat to medium, add in chicken, and sear on chicken cubes on both sides for 3-5 minutes

  5. Now add in onion, celery, red bell pepper, celery, okra and garlic; sweat the vegetables for 4-6 minutes

  6. Next, turn heat to medium-high and pour in chicken stock and add in the bay leaves. Allow it to come to a boil

  7. Once at a boil, slowly whisk in half of the Cajun Roux. Stir quickly while pouring in the Cajun Roux ensuring none of the roux stick to the bottom

  8. For the remaining half of the Cajun Roux - this is more self preference; should you like a chunkier gumbo, add the remaining portion. Suggest adding 2 Tablespoons of the Cajun Roux at a time while whisking until the desired consistency is met.

  9. Reduce heat to low and get ready for Plating


  1. Take a medium sized serving bowl and add roughly 1 ½ cups of Chicken Stock Steamed Rice

  2. Next using a ladle, spoon a generous portion of the Chicken Gumbo ensuring a little of everything is included

  3. Add the optional garnish as shown in Plating

  4. Serve and enjoy!

Matt Wong