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Chicken and Smoked Sausage Gumbo Recipe

Chicken and Smoked Sausage Gumbo

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (27)

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Average Rating:

Total Reviews: 27

Showing 21-27 of 27

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  • on January 30, 2005

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    The gumbo had a great flavor and plenty of meat. What I didn't like about it was it had very few vegetables like okra and potatoes or carrots. So what I did was added two cloves of garlic, juice from one lemon, and a 32oz can of veg-all. This was a last minute idea so if you?re going to the store just pick up your favorite fresh vegetables and add it to it. One more thing I thought went great with it was instead of serving it with rice, I used Orzo pasta and it was just great.

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  • on January 16, 2005

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    This recipe is very close to the way my mother was taught to make chicken sausage gumbo in bayou country in Louisiana. Four changes to match what she was taught:
    1roux should is cooked to creamed coffee color - not too light, but not dark (changes flavor
    2add 3-4 large cloves chopped garlic
    3add 1 tsp dry thyme (more if you love thyme when adding salt
    4add thinly sliced lemon 3-5 minutes before serving.

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  • on January 01, 2005

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    I have been using this recipe for about 4 years and it never turns out BAD. It is easy to adjust and turns out every time.

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  • on January 01, 2005

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    Never made gumbo before but this was delicious. The roux took longer to become chocolate colored - more like 45 minutes instead of 25 but well worth the extra time. Even without the parsley and green onions at the end this was very good.

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  • on October 19, 2004

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    This recipe is delicious and fun to make with the family. We always make it together with the kids helping with the preparation which makes it taste that much better!

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  • on September 05, 2004

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    Wow!! This is sooo good!!! We had to increase the recipe!!! The flavor stays with you a long time. Every one wanted the recipe!!

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  • on July 17, 2004

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    Excellent but takes a long time

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