Chicken and Sausage Gumbo for #SundaySupper

This #SundaySupper we are celebrating Fat Sunday! No, not gluttonous Sunday, but sharing our favorite Cajun recipes for our take on Fat Tuesday and Mardi Gras.

Chicken and Sausage Gumbo - Supper for a Steal

I love the hot and spicy flavors of Cajun food. I know I would be in foodie heaven after a long weekend in New Orleans.

So I knew I had to find a good recipe to share for this week’s Fat Sunday theme. I turned to the master of Cajun food, Emeril, for a good recipe. He sure delivered with this Chicken and Smoked Sausage Gumbo.

Since it was my first time making gumbo I pretty much followed the recipe to a T, but added some clarification to it. While cooking I quickly realized this was going to make a ton of food. I started texting friends to see who was available to come help us eat this. Jenny was the lucky one who got to have dinner with us and I’m pretty sure she was happy to help us out, saying it was awesome.

Chicken and Sausage Gumbo

Gumbo is definitely not a meal you are going to throw together quickly after work. It is the kind of dinner you start cooking after having a light lunch. Get it going in the dutch oven so there is plenty of simmer time.

There was a bit of heat to this dish, which we love, but it may not be for the spice adverse. Scoop a mound of white or brown rice into a deep bowl and top with lots of delicious gumbo. Kick it up a notch with your favorite hot sauce and enjoy!

5.0 from 2 reviews
Chicken and Sausage Gumbo for #SundaySupper
Prep time
Cook time
Total time
Serves: 8+
  • 1 cup vegetable oil
  • 1 cup flour
  • 1 white onion, chopped
  • 1 large green bell pepper, chopped
  • 4 stalks celery, chopped
  • 1 lb smoked sausage, sliced into ½ inch slices
  • 1½ teaspoon salt
  • ¼ teaspoon cayenne
  • 3 bay leaves
  • 6 cups water
  • 1 lb chicken breasts, cut into 1 inch chunks
  • 1 teaspoon Cajun seasoning
  • 2 tablespoons chopped parsley
  • ½ cup chopped green onions
  • 1 tablespoon gumbo file powder
  1. In a large dutch oven combine oil and flour. Cook over medium heat, stir slowly and constant until a medium to dark brown roux forms. Pull up a chair, this could take about 45 minutes.
  2. Add onion, bell pepper, and celery and continue to stir for 5 minutes.
  3. Add sausage, salt, cayenne, and bay leaves. Cook and stir for 3-4 minutes.
  4. Add water and stir to combine with roux. Bring to a boil then reduce heat to medium low. Cook uncovered, stirring occasionally, for 1 hour.
  5. Season chicken with Cajun seasoning and add to the pot. Simmer for 2 hours, skimming off fat as it rises to the surface.
  6. Remove from heat and stir in parsley, green onion, and file powder. Remove bay leaves. Serve over white rice in bowls.
Gumbo file powder can be found in the spice aisle. It is powdered sassafras leaves.

Approx cost per serving: $1.50

Cocktails & Other Beverages:


Main Dishes:

Side Dishes:


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Get all my tasty recipes delivered to your inbox


  1. says

    I love that you made an authentic gumbo, starting with the roux, Lane. I know when a lot of folks think of gumbo, seafood comes first to mind, but our family favorite has always been chicken and smoked sausage. For next time when you have too much, know that gumbo freezes beautifully! I put it in a Ziploc bag and just have to make fresh rice while it thaws, for a quick, delicious meal.
    Stacy recently posted…Louisiana Roasted Barbecue Shrimp for #SundaySupper

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge