Chicken and Sausage Gumbo

Chicken and Sausage Gumbo Recipe

1 package Louisiana Fish Fry Brand Gumbo mix

8 ounces frozen or fresh okra

1 medium onion

1 bunch green onions

1 green bell pepper

1 stick margarine

1 pound (or more) smoked sausage, sliced

2 to 3 pounds chicken (as much as you like)

2 teaspoons Tony Chachere's Gumbo File

1 tbsp Tony Chachere's Famous Creole Seasoning

2 tablespoons garlic (or about 1tbsp garlic powder)


Miscellaneous seasonings (see below)



  1. Bring about 3 quarts water to a boil, add chicken and cook until done. Remove chicken from broth, cool, and debone.
  2. Refrigerate broth until cool. Skim off all grease.
  3. In a 4 quart stock pot (or bigger if you've got it), melt one stick of margarine.
  4. Peel onion and take seed out of bell pepper.
  5. Put onion, bell pepper, garlic and green onions in a food processor and cut up (or just slice them the old fashioned way).
  6. Add cut up onions, bell pepper and green onions to pan with margarine and simmer until tender.
  7. Put 8 ounces of okra in food processor and process it until you don't recognize it (unless you just like okra)
  8. When onion mixture is about done, add okra and continue simmering for at least 10 minutes. At this point, the mixture is an ugly shade of green, pretty slimy, and you're seriously doubting if this is going to work. Don't worry yet, it gets worse.
  9. While the okra is simmering, cook your sausage in a separate pan, and then drain off any excess fat.
  10. After you've simmered the okra for at least 10 minutes, open up your spice cabinet and get ready to experiment.
  11. Add 2 teaspoons of Tony Chachere's Gumbo File (you can skip this if you don't have it, but I like it).
  12. Add 1 tablespoon of creole seasoning (I usually use Tony Chachere's, but all the brands are good)
  13. Put in what ever else you have. I suggest some or all of the following. It's up to you, don't worry if you don't have all this stuff -- about 3 or 4 ounces of ketchup, 1 or 2 ounces of syrup, 2 or 3 ounces of worcestershire, a dash or two of red pepper, 5 or 6 drops of Tabasco Pepper Sauce, 4 or 5 bay leaves, a little black pepper, etc.
  14. Simmer for a couple of minutes.
  15. Have a cola or beer. The worst is over - it gets better from here.
  16. Slowly stir in the Louisiana Gumbo Mix. If you need to add a little water you can.
  17. Simmer this mess for a few minutes stirring frequently so it doesn't stick. At least it's not green any more.
  18. Get the chicken stock ready. You'll need about 2 1/2 quarts of chicken stock or water.
  19. Turn up heat to high and start pouring in the chicken stock/water a few ounces at a time (if you pour it in all at once, the mixture may get a little lumpy).
  20. Add the boneless chicken and sausage and bring it all to a boil, stirring constantly so that it doesn't burn or stick.
  21. Boil for about 2 or 3 minutes, reduce heat, and simmer for about 20 minutes. You should start to feeling good about yourself at this point. Go outside for a few minutes and come back in. This stuff smells good. The longer it simmers, the better it gets.
  22. Pat yourself on the back and serve over rice (white rice, brown rice, or maybe some pasta - it's up to you)

For additional zest, spice up your meal with a little hot sauce or cajun seasoning.

Are you in a hurry for dinner. Try one of our great-tasting, easy-to-prepare gumbo mixes.