re: Chicken Sausage Gumbo Recipe

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1 jar of DARK roux

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You keep that shite away from my gumbo

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But that's not a gumbo recipe. Add 1lbs of okra and that is a solid gumbo r

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Get this shite outta here

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Measuring onions is crazy. There is no such thing as too many onions.

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Same here. I make a 2 gallon, it's getting 3 lbs of onions.

I can't tell a difference. If I have time I make a roux, if not I buy one in the jar. With that said. When I do make a roux I use 4 cups of oil and flour, use what I need for my recipe and put the rest in the freezer in a mason jar.

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Whats yalls take on store bought roux?

I have been using the Savoies Dark for my last couple gumbos and have thought it came out good.

Anybody else use this Roux?

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I've HAD to use a powder roux before. Couldn't really tell. You just shake more into the pot if it doesn't taste or look right.

Jar roux is the same shite. They are just making the same thing you are making except on a massive scale and perfectly controlled conditions. Unless, as mentioned, it's exotic roux.

Sorry, cant get this matrix to line up right. But the first option is about 12 servings and the last is about 100.

Chicken and Andouille Gumbo

oil ¼ cup ½ cup ¾ cup 1 cup 1 ¼ cp 1 ½ cp 1 ¾ cp 2 cup 2¼ cp 2 ½ cp
onions 1 lb. 2 lbs. 3 lbs. 4 lbs. 5 lbs. 6 lbs. 7 lbs. 8 lbs. 9 lbs. 10 lbs.
andouille 1 lb. 2 lbs. 3 lbs. 4 lbs. 5 lbs. 6 lbs. 7 lbs. 8 lbs. 9 lbs. 10 lbs.
chicken 2 lbs. 4 lbs. 6 lbs. 8 lbs. 10 lbs. 12 lbs. 14 lbs. 16 lbs. 18 lbs. 20 lbs.
flour ½ cup 1 cup 1 ½ cp 2 cup 2 ½ cp 3 cups 3 ½ cp 4 cups 4½ cp 5 cups
water ½ gal 1 gal 1½ gal 2 gal 2½ gal 3 gal 3½ gal 4 gal 4½ gal 5 gal
Tony’s 1 tbl. 2 tbl. 3 tbl. 4 tbl. 5 tbl. 6 tbl. 7 tbl. 8 tbl. 9 tbl. 10 tbl.
salt ½ tea 1 tea 1½ tea 2 tea 2½ tea 3 tea 3½ tea 4 tea 4½ tea 5 tea
blk pepper ¼ tea ½ tea ¾ tea 1 tea 1¼ tea 1½ tea 1¾ tea 2 tea 2¼ tea 2½ tea
red pepper ¼ tea ½ tea ¾ tea 1 tea 1¼ tea 1½ tea 1¾ tea 2 tea 2¼ tea 2½ tea
garlic ¼ tea ½ tea ¾ tea 1 tea 1¼ tea 1½ tea 1¾ tea 2 tea 2¼ tea 2½ tea
wyler’s 5 tea 10 tea 15 tea 20 tea 25 tea 30 tea 35 tea 40 tea 45 tea 50 tea
bouquet 1 tbl. 2 tbl. 3 tbl. 4 tbl. 5 tbl. 6 tbl. 7 tbl. 8 tbl. 9 tbl. 10 tbl.
parsley 1 tbl. 2 tbl. 3 tbl. 4 tbl. 5 tbl. 6 tbl. 7 tbl. 8 tbl. 9 tbl. 10 tbl.



Prep. Combine the Tony's, salt, black pepper, cayenne pepper, granulated garlic, Wyler's granules and parsley flakes in a measuring cup and mix well. Have your diced onions, sliced andouille and cut up chicken pieces readily available. Have your oil, flour and water pre measured and readily available. Have a bottle of Kitchen Bouquet handy and a measuring spoon nearby.



1. On high heat, sauté the diced onions in oil for five minutes. Stir often to prevent onions from burning.

2. Add the Veron andouille. Sauté for five more minutes and again, stir often to prevent burning or scorching.

3. Now add the chicken pieces, then add your blended seasonings to the pot. Continue to sauté for 5 more minutes, stir often.

4. Add the ½ cup of Shake and Blend flour and continue to stir for one minute to insure that the flour is incorporated into your mixture.

5. Add the water and stir your gumbo to loosen all ingredients that may be sticking to the bottom of the pot.

6. It will take about five minutes for your gumbo to come to a boil. As you near the boiling point, add the Kitchen Bouquet & stir to blend throughout your gumbo.

7. Allow your gumbo to boil for about 15 minutes, then, reduce heat.

8. Simmer your gumbo for about 15 minutes and skim any oil that accumulates on the surface.

9. TIME TO EAT

Man putting tomatoes in my gumbo sounds delicious. Thanks for the advice!!!

I made my first gumbo around 40 years ago and have made probably well over 300 since. I have never used store bought roux because it is unnecessary. basically use Paul P.s recipe and always used a fresh hen, deboning after tender. As per Prudhomme's recipe, fresh parsley and green onions at the end. Don't forget the thyme and bay leaves added with the trinity to the hot roux.

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Gumbo is really easy. There are a few basics you need for every gumbo.

1) Meat
For a gumbo, quality sausage is key. I prefer a good spicy/smoky andouille. Buy local if you can. Typically, my first step is browning my sausage in some oil. I use about 3 - 4 links of sausage, cut them up, and fry them up. Once you brown your sausage throw in your chicken.
For a chick and sausage, you can pan cook some thighs, legs, etc... if you want and it will make a fantastic gumbo. If i don't feel like doing that i usually pick up a rotisserie chicken and a pack of boneless thighs. I usually toss in the chicken thighs in the reserved oil from cooking the sausage and cook with the lid closed. While thats cooking i'll debone the rotisserie chicken. I typically season the thighs with emeril's essence or Prudhomme's chicken magic. Remove the chicken, scrape the bottom of the pot, and scoop out and reserve the bits at the bottom. Use leftover oil for your roux.
2) A roux
I prefer dark rouxs. Usually go about 1 cup of oil to 1 1/2 cups of flour. The tip to not have to stir your roux for 40 minutes is to heat your oil on medium high heat and watch it. Right when you see that little whiff of smoke come up, add your flour. Then you cut your heat back a little and continue stirring until you get the desired color.
3) Trinity
Once you get your desired color, add in your trinity. The water content in the vegetables pauses your roux from continuing to cook. From there, just stir your roux/trinity mix until your vegetables are soft. I typically use 1 to 1 1/2 large white onions, 1 to 2 bellpeppers, and 3 or 4 stalks celery.
4) Stock
Now for a stock, i only make my own stock when i do a duck gumbo. But for chicken and sausage or seafood, i just buy the Kitchen Basics brand chicken stock/seafood stock. For a chick/sausage gumbo, use anywhere from 10 to 12 cups (more or less depending on your consistency you desire) added to your trinity after step 2. I've found that the KB chicken and the KB seafood stock tastes similar to many stocks i've made myself. So if you don't want to spend a few hours making a stock, just get this brand. I may mix in 1 cup of water withing that 10-12 cups stock volume. Add your stock to your roux/trinity mix and stir together well. I like using a whisk, but i'll use a spoon as well. Add a few bay leaves and i like to season with emeril's essence and a little cayenne for some heat. Season to how you prefer it.

Once your stock is mixed in well, add your meat and stir. Bring to a boil, reduce and simmer for at least an hour. Remember to skim off the grease at the top every few minutes the last 20 minutes or so of the cook.

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I like this method. I think the only thing I do differently is that I use chicken thighs with the bones and brown them just like you do, and I then put them back in the pot in step #4 for about an hour or so. Then I remove them and take the meat of the bone and the meat goes back in the pot. I'm thinking a get some more flavor by simmering the bones and meat (maybe not?). I also only put the sausage back in for the last hour or so as I think you can overcook the sausage. Maybe just my opinion.

Peanut butter gumbo FTW