A bowl of shrimp, chickenandsausagegumbo, served with rice.Cajun gumbo is generally based on a dark roux and is made with shellfish or fowl. Sausage or ham is often added to gumbos of either variety. After the base is prepared, vegetables are cooked down, and then meat is added. Chicken, sausage, and okra gumbo made from scratch the old-school way, with a deep, rich roux and plenty of time for simmering.Pour in the reserved chicken broth, diced tomatoes, and beef sausage, and simmer, stirring occasionally, until the mixture has thickened, about 1 hour. Add bay leaves andsausage. Slow cook for 4 hours (or on high for 2 hours). Shred chicken then add back into pot. Add gumbo file immediately prior to serving. Discover Pinterest’s best ideas and inspiration for Healthy chickenandsausagegumbo. Get inspired and try out new things. 22 people searched this.Cajun ChickenSausageGumbo in 2025 | Chickensausagegumbo, Sausagegumbo, Gumbo recipe. This chickenand andouille gumbo is thick and rich. The base of the recipe is a roux that you cook until milk chocolate in color for big flavor.the pioneer woman's gumbo recipe. How to Make the Best ChickenandSausageGumbo Will Dickey. Yields: 6 servings. This delicious recipe for ChickenandSausageGumbo is the easiest way to enjoy this classic Louisiana dish at home.a white bowl plate of saucy chickenandsausagegumbo topped with a scoop of white rice, garnished with sliced green onion. Why You’ll Love This Recipe. This time around, it's ChickenAndSausageGumbo, one of two recipes I'm sharing this season. All gumbos are not the same and I truly believe a REAL gumbo always has okra in it and if it doesn't have okra, it's just a stew. This ChickenandSausageGumbo is the ultimate Creole comfort food! Pair it with some rice and Tabasco, and you've got the true flavors of New Orleans! This is an easy recipe, too! Chickenandsausagegumbo made easy, with authentic Cajun taste. Make a pot for your next party and serve it in cups! Dark roux and gumbo is the smell of my grandmother’s house in New Iberia after a long drive from Houston in the winter and the warmth of family greetings and big hugs. Pour the chickenandsausagegumbo in half-size steamtable pan (12" x 10" x 4"). For 50 servings, use 2 steamtable pans. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher.
