Chicken and Sausage Gumbo

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 2

Chicken and Sausage Gumbo

A rich, spicy gumbo that has amazing depth. Inspired by the recipe in Emeril Lagasse's Lousiana Real & Rustic. This makes two helpings; unless you have seconds!

A 2 quart dutch oven is the perfect size for this and the cast iron is great for browning the chicken.


  • 1/2 cup chopped Onion
  • 1/4 cup chopped Celery
  • 2 tbsp chopped Green Onion
  • 1/4 lb Andouille or smoked sausage
  • 2 Chicken Thighs
  • 1 tsp Emeril's Essence
  • 2 tbsp Flour
  • 1 tbsp Vegetable Oil
  • 1 Bay Leaf
  • 1 tsp minced Garlic
  • 1 1/2 cup Chicken Stock
  • pinch Salt
  • 1/16 tsp Cayenne Pepper
  • 1/2 cup Jasmine Rice
  • 1 cup Water


  1. Chop vegetables and set aside
  2. Slice sausage and set aside.
  3. Heat oil in dutch oven.
  4. Season chicken with essence and dredge in flour.
  5. Brown Chicken on both sides and cook for 5 minutes.
  6. Add 1 tbsp flour and cook an additional 2-3 minutes
  7. Add chopped onion, celery and green pepper. Cook until soft.
  8. Add bay leaf and garlic.
  9. Add broth, salt and Cayenne pepper. Bring to a boil, reduce heat to low and simmer uncovered for 30 minutes.
  10. Prepare rice while gumbo is cooking.
  11. Gumbo should have thickened into a gravy when it is done.
  12. Serve over rice.


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