Chicken & Sausage Gumbo Recipe

July 05, 2022

Chicken & Sausage Gumbo Recipe

Gumbo in New Orleans

"For native New Orleanians, eating gumbo is a way of life. When I was growing up, the only gumbo we had was seafood gumbo. Then, in the 1970s, a Cajun chef named Paul Prudhomme came to town. Cajun food took the city by storm from that point on.

The Cajuns came to Louisiana in the 1760's after having been exiled from Nova Scotia, Canada. They were settled by the Spanish in southwest Louisiana where they remained pretty much undisturbed until after WWI. Oil and gas were discovered in the 20's and 30's. When that happened they left the prairies and swamps to work in the oil fields. Harriet and I are proud to say we have Cajun Roots." 

–Anne Leonhard, author of Across the Table

Chicken & Sausage Gumbo Recipe

This recipe for Chicken & Sausage Gumbo is reprinted from our Across the Table cookbook written by Anne Leonhard and Harriet Robin.


  • 1 1/3 cup oil (we use lard) divided into 1/3 cup and 1 cup amounts
  • 4 cups onion, finely chopped
  • 2 cups green bell pepper, finely chopped
  • 2 cups celery, finely chopped
  • 2 tbl. garlic, finely chopped
  • 2 tbl. dried, roasted garlic (optional, but adds amazing flavor. Check out our dried sliced garlic.)
  • 12 cups regular strength chicken stock (we use Minor's or Better Than Bouillon, just follow the instructions.)
  • 1 cup all-purpose flour
  • 1 1/2 lbs. sliced andouille sausage, thinly sliced
  • 2 bay leaves
  • 1/4 cup Joe’s Stuff seasoning to taste (Start off with at least 1/4 cup, you can always add more.)
  • 1/2 rotisserie chicken, meat pulled from bones and cut into small chunks.
  • 2 cups green onions, finely chopped, for garnish
  • Cooked rice if used as an entrée


  1. In a soup pot, melt 1/3 cup of lard on high heat.
  2. Sauté the trinity until well browned. Add the garlic and sauté 2 minutes longer. Add the sausage, mix and set aside.
  3. In a skillet, melt the remaining lard on medium heat until it begins to simmer. Add the flour and begin whisking the entire time–you're making a dark roux. (Note: Do not use a non-stick pan. We also recommend a roux spoon, but if not available, a whisk will work.)
  4. When brown (color of peanut butter) pour carefully over trinity, etc. mixture.
  5. Add hot chicken stock, bring to a boil, reduce heat a little (just a few bubbles). Cook for 40 minutes.
  6. Add chicken right before serving. Skim excess grease and adjust seasoning if needed.
  7. When serving, sprinkle green onions atop.

Note: If serving as an entrée, serve over rice. An appetizer of gumbo is served without rice.