Chicken and Smoked Sausage Gumbo

A Quick and Easy Recipe from Our NewlywedKitchen

Based on a recipe by Emeril Lagasse

Essential Tools: Large cast-iron or enameled cast-iron Dutch oven, wooden spoon 


1 cup vegetable oil

1 cup all-purpose flour

1 large yellow onion (diced)

2 – 3 celery stalks (diced)

1 large bell pepper (diced)

2 Tbsp fresh parsley (chopped)

1 lb of smoked kielbasa or andouille sausage (sliced in 1/2 inch coins on diagonal)

6 cups chicken broth

1 lb boneless chicken thighs (cut into 1-inch chunks)

1 1/2 tsp salt 

1/4 tsp cayenne pepper 

3 bay leaves

2 cups Mahatma Extra Long Grain Enriched Rice

1 Tbsp rustic rub (recipe below)


Rustic Rub 

Store in an airtight container and use throughout the year. 


4 Tbsp paprika

1 1/2 Tbsp cayenne pepper

2 1/2 Tbsp freshly ground black pepper

3 Tbsp garlic powder 

1 1/2 Tbsp onion powder

1 1/2 Tbsp salt

1 1/4 Tbsp dried oregano

1 1/4 Tbsp dried thyme


Combine oil and flour in a Dutch oven. Over medium heat, stir slowly and constantly with a wooden spoon for 20 minutes to make a roux. When the roux reaches the color of dark brown chocolate. Add vegetables and stir quickly a few minutes until tender. Add sausage, salt, cayenne pepper, bay leaves, and chicken broth. Coat chicken with rustic rub then add to the pot. Stir all ingredients and bring to a boil. Turn to medium-low and cook uncovered for one hour. Remove bay leaves, serve over cooked rice in bowls. Garnish with fresh parsley. 

Laissez les bon temps rouler!

Hugs out! Laura

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