Chicken and sausage gumbo from Cover & Bake: Casseroles, Pot Roasts, Skillet Dinners, and Slow Cooker Favorites by Cook's Illustrated Magazine

  • scallions
  • bay leaves
  • red peppers
  • ground cayenne pepper
  • celery
  • chicken thighs
  • garlic
  • onions
  • parsley
  • thyme
  • andouille sausages
  • chicken broth

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

    See recipe for variations.

  • eve_kloepper on March 30, 2014

    I used goose fat for the roux, and therefore didn't need chicken skin to render fat. Used boneless, skinless chicken thighs. Recipe is too soupy. Use 4 cups stock instead of 6. I added frozen okra, one 12 oz. bag frozen. Next time use double amount of okra.

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