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Chicken and Sausage Gumbo

Mark Twain once said that "New Orleans food is as delicious as the less criminal forms of sin." We think he got that one right. Try indulging in this rich, traditional, New Orleans-style gumbo, studded with sausage and chicken and thickened with a dark mahogany roux. There will be enough to feed a crowd, or you can freeze several portions for later gratification.


  • 1 pound beef smoked sausage, cut into 1/2-inch slices and quartered
  • 2 tablespoons soy sauce
  • 1 cup vegetable oil
  • 2 1/2 cups all-purpose flour
  • 3 cups diced celery
  • 3 cups diced onions
  • 1 large (about 1/2 pound) sweet red pepper, cut in 1-inch dice (about 1 1/2 cups)
  • 1 large (about 1/2 pound) green pepper, cut in 1-inch dice (about 1 1/2 cups)
  • 3 cups fresh or frozen sliced okra
  • 3 cloves garlic, chopped
  • 2 teaspoons dried thyme
  • 1 large can (28 ounces) Roma tomatoes with basil
  • 3 ounces Glace de Poulet Gold® dissolved in 8 cups hot water
  • 3 tablespoons Worcestershire sauce
  • 4 cups shredded cooked chicken
  • 1 1/2 teaspoons (or to taste) Tabasco sauce
  • Salt and ground black pepper
  • 1 1/2 tablespoons filé powder (optional)
  • 1/4 cup water
  • Cooked white rice
  • 1 bunch green onions, white and green parts, sliced


  1. Preheat the oven to 450 degrees.
  2. Toss the sausage with the soy sauce in a medium bowl, transfer it to a baking sheet and roast for 15-20 minutes on the center rack of the oven, until the sausage is caramelized and quite brown.  Set aside.
  3. To prepare the roux, heat the oil in a stockpot over medium-low heat.  Gradually add the flour while stirring with wooden spoon. Cook for 45-60 minutes, stirring frequently at the start of cooking time. The roux will gradually darken as it cooks.  Stir constantly as the roux begins darkening, and cook until it is a solid, medium brown.
  4. Add the celery, onions, red and green peppers, and okra to to the pot and cook, stirring frequently, until the vegetables are tender, about 15-20 minutes.  Stir in the garlic, thyme, and tomatoes, and cook, stirring frequently, for 5 more minutes.
  5. Add the diluted Glace de Poulet Gold® and Worcestershire sauce and bring the gumbo to a simmer. Add the sausage and chicken and cook for 10-15 minutes. Season to taste with Tabasco, salt, and pepper.
  6. If you choose to use the filé powder, whisk it into the water in a small bowl and let the mixture stand about 1 minute to thicken. Remove the gumbo from the heat and fold the filé mixture into the gumbo, using a heat-proof rubber spatula and a gentle lifting and turning motion.
  7. Serve the gumbo ladled over a mound of steaming white rice, garnished with sliced green onions.

Additional Tips

Filé powder is a traditional thickener for gumbo and other Creole and Cajun dishes.  Made from dried, ground sassafras leaves, it can be found in the spice or gourmet section of most grocery stores.

Wine Pairing: Dry Rosé or a Spanish Grenache.

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Classic French Stocks and Sauces