"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken and Smoked Sausage Gumbo Recipe

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This recipe for Chicken and Smoked Sausage Gumbo, by , is from Vivian's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lindsey Hickey
Added: Saturday, July 25, 2009


1 tbsp. plus 1/2 cup vegetable oil
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces
4 pounds chicken thighs, skin removed
1 tbsp. Emeril's Essence, recipe follows or other cajun/creole seasoning
1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 tsp. salt
1/4 tsp. cayenne
3 bay leaves
9 cups chicken stock or canned low-sodium chicken broth
1/2 cup chopped green onions
2 tbsp. chopped parsley leaves
1 tbsp. file powder
White Rice
Hot sauce

In a large cast iron dutch oven or large pot, heat 1 tbsp. vegetable oil over medium high heat. Add the sausage and cook until well browned, about 8 minutes. Remove sausage with a slotted spoon and place on a paper towel lined plate, set aside. Season the chicken with the essence and add in batches to the fat remaining in the pan. Cook over medium high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan and let cool and then refrigerate until ready to use. Add the onion's, celery and bell peppers and cook 2-3 minutes. Combine the remaining 1/2 cup oil and 1 cup flour in the same pan over medium high heat stirring slowly and constantly for 20-25 minutes to make a dark brown roux, the color of chocolate. Add the reserved sausage, salt, cayenne and bay leaves, stir and cook for 2 minutes. While stirring, slowly add the chicken stock and cook, stirring until well combined. Bring the mixture to a boil. Reduce the heat to medium low and simmer, uncovered and stirring occasionally, for 1 hour. Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface. Remove the pot from the heat. Using a slotted spoon, remove chicken thighs to a cutting board and allow to cool slightly. Remove and discard the bay leaves. Remove the chicken from the bones and shred, discarding the skin and bones. Return the chicken to the pot and add the green onions, parsley and file powder. Spoon some white rice into large soup bowls or cups and ladle soup on top. Serve with hot sauce and cornbread on the side.

2 1/2 tbsp. paprika
2 tbsp. salt
2 tbsp. garlic powder
1 tbsp. black pepper
1 tbsp. onion powder
1 tbsp. cayenne pepper
1 tbsp. dried oregano
1 tbsp. dried thyme

Combine all ingredients thoroughly.

Personal Notes:
Personal Notes:
This is to die for...so good!




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