Creole Chicken Sausage Gumbo 

Creole Chicken & Sausage Gumbo Recipe (10 servings)

 

Ingredients: 

1 cup + 2 ½ Tbsp butter

2 cups all-purpose flour

1 lb hot sausage links (e.g., Patton’s), sliced

4 chicken leg quarters (about 2.2 lbs), bone-in, skin removed

2 cups chopped celery

1 ½–1 ⅔ cups chopped green bell pepper (about 2 peppers)

2 cups chopped onion

2 Tbsp minced garlic (about 5 cloves)

Salt, to taste

Black pepper, to taste

2 Tbsp Creole seasoning (Slap Ya Mama recommended)

1 bay leaf

12 cups (3 quarts) chicken broth

1 teaspoon/1 capful liquid crab boil (Zatarain’s)

 

Instructions

1. Make the Roux:

In a heavy-bottomed stockpot, melt butter over medium heat. Whisk in the flour and cook, whisking continuously, until the roux reaches the color of chocolate milk (8–10 minutes). If it burns or develops black specks, discard and start over.

 

2. Build the Base:

Add the sausage, celery, bell pepper, and onion.Cook for 5 minutes.Add the garlic and cook an additional 5 minutes.

 

3. Season & Simmer:

Stir in salt, black pepper, Creole seasoning, and the crab boil.Pour in the chicken broth and add the bay leaf.Bring everything to a boil.

 

4. Cook the Chicken

Nestle the chicken leg quarters into the pot.

Reduce heat to a gentle simmer and cook 1½–2 hours, uncovered, until the chicken is tender and nearly falling off the bone.

Skim foam or excess fat occasionally.

 

5. Finish the Gumbo:

Remove the chicken, shred the meat, and discard the bones and bay leaf.Return shredded chicken to the pot. Taste and adjust seasonings as needed.

 

6. Serve:

Ladle the gumbo over hot cooked rice. Garnish with chopped scallions, parsley, or filé powder if desired.

 

DoMinick’s Notes

• The crab boil adds a subtle seafood backbone; don’t overdo it, as it can dominate the gumbo.

• Extra seasoning balances the richness from the roux and chicken.

• For more depth, brown the chicken leg quarters in the pot before simmering.