This tried and true recipe is one of our own. It calls for one of our favorite seasonings, local spice house, Tony Chachere’s Creole Seasoning, and comes with directions for making a homemade roux. Try it out, and let us know what you think!

What is Gumbo?

Gumbo is a dish that originated in southern Louisiana from the Louisiana Creole people during the 18th century. It typically consists primarily of a strongly-flavored stock, okra, meat or shellfish, a thickener, and seasoning vegetables, which can include celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used. Using okra is an African tradition, while the Choctaw Indians were known to use a spice called filé, a fine powder made from dried and ground sassafras leaves. All recipes call for a roux, a French base made of flour and fat. The dish likely derived its name from either the Bantu word for okra, ki ngombo, or the Choctaw word for filé, kombo.

Chicken & Sausage Gumbo

Gumbo Ingredients

1 chicken (4 to 5 pounds), cut into pieces
Tony Chachere’s Original Creole Seasoning
4 tablespoons Louana Cooking Oil
4 tablespoons Flour
2 large onions, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1 pound of Savoie’s Smoked Sausage, sliced
3 quarts water
3 tablespoons Chopped green onions
3 tablespoons Chopped parsley

Cooking Directions
Yields 10 servings.

Season chicken to taste with Tony Chachere’s Original Creole Seasoning. In a large heavy pot or Dutch oven, heat oil until hot and gradually add flour, stirring continuously until well blended. Lower heat and continue stirring until roux is chocolate brown. Add chopped onion, celery, bell pepper, and garlic. Stir well and let vegetables begin to wilt. Slowly add water stirring to dissolve the roux. Add chicken and sliced smoked sausage, then bring to a boil and simmer one and a half to two hours or until meat is tender. Add chopped green onions and parsley at the very end, then serve in soup bowls with rice. We like to use Praire Ronde Rice.

And don’t forget to serve baked yams along with your gumbo – a true St. Landry Parish tradition!