Gumbo #1: chicken and sausage gumbo from Chasing the Gator: Isaac Toups and the New Cajun Cooking (page 106) by Isaac Toups and Jennifer V. Cole

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute other smoked sausages for andouille sausages. You may use the Crock-pot chicken stock recipe on p. 12, and the Everyday rice recipe on p. 17.

  • rachel_ywqstg on June 09, 2026

    Delicious and comforting! I’ve followed his videos on youtube featuring this recipe and it slaps everytime. Not sure why he writes red bell pepper in the recipe - he uses green (part of the “trinity”) in his videos. I also sub additional chicken stock when I don’t have beer on hand. In addition, I would add the chicken later in the recipe - if you add it at the beginning of the simmering process it becomes shredded (which may be his intention, but I prefer bites of meat)

  • dante_2gz6vd on May 10, 2026

    My go-to gumbo recipe. I trade out the chicken thighs with leftover turkey and chicken fairly often, and it still turns out.

  • paul_449t9u on February 03, 2026

    I sub out the grape seed oil and usually make the roux with a duck fat if I have it. A good beer also goes a long way in adding flavor. This is one of my favorite gumbo recipes.

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