Let’s talk about how to make Cajun chicken and sausage gumbo, shall we? Excited! When we were in New Orleans, I ate gumbo every day. It was a little bit different at each place, which is one of gumbo’s glories. You can make it as unique as you’d like. Make it YOURS! Boom! Done! Now it’s time to enjoy your hearty, comforting chicken and sausage gumbo. This is one of my very favorite recipes in the whole world. Patty’s, too. Don’t forget the hot sauce! Once the meat is done cooking, remove it from the pot and set aside for now. Make the Roux. Next add a half cup of peanut oil to the pot, then slowly stir in a half cup of flour. Mix them together with a wooden spoon, stirring constantly, for 20-30 minutes at medium heat to darken your roux to the color of a milk chocolate to dark chocolate brown color. Learn more about How to Make a Roux (includes video). Check every 15 minutes to 30 minutes. Potato salad is a very popular dish to serve with gumbo. Go for it! I hope you enjoy it! People ask me for this recipe all the time, so here you go. It’s finally on the web site. Let me know how it turns out for you! Check out my awesome jambalaya recipe and crockpot jambalaya recipe. Check out my Shrimp Creole Recipe, too! I wrote about my recent trip to New Orleans, including restaurant recommendations. Check it out here: New Orleans foodie experience. So awesome! If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. I like all types of meats added in and even vegetarian or seafood versions. But I’m a sucker for andouille so this is tops in my book. I wish I could eat this every day, but then I fear it would make all other food taste bland. NOTE: This recipe was updated on 2/8/21 to include new information and photos. It was originally published on 6/1/18.
