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Chicken and Sausage Gumbo

A community recipe by

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This is a variation of the Chicken Etoufe recipe but it uses boneless chicken along with sausages and vegetables. Cajun-Creole seasoning provides the main flavour.


Serves: 5-6

  • 2⅕ pounds chicken (boneless from thighs and legs cut into small pieces)
  • 9 ounces sausages (spicy cut into ¼inch pieces)
  • 1 splash of oil (enough to fry chicken)
  • 1 cup chopped scallions
  • 1 cup finely chopped green bell peppers
  • ¾ cup chopped finely celery
  • 1 teaspoon minced garlic
  • 1 teaspoon paprika
  • 2 tablespoons cajun-creole seasoning
  • 2 cups chicken broth


Chicken and Sausage Gumbo is a community recipe submitted by hobbycook and has not been tested by so we are not able to answer questions regarding this recipe.

  • Rub generous amount of the Cajun-Creole seasoning on the chicken pieces and let stand outside for at least 30 minutes.
  • In a large frying pan, heat oil until very hot.
  • Fry the chicken pieces in batches, until the crust is brown and the meat is cooked. Drain on kitchen towels.
  • Pour out all but 2 tablespoons of the oil. Lower heat and fry the vegetables and sausages in the frying pan with the garlic and paprika.
  • Add 1 teaspoon Cajun-Creole seasoning if preferred.
  • Return the fried chicken pieces to the pan and stir to mix with the vegetables and sausages.
  • Add the chicken broth and simmer until gravy is thick and reduced.
  • Serve with rice or dinner rolls.
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