Chicken and sausage gumbo from The Encyclopedia of Cajun & Creole Cuisine by Chef John D. Folse

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 andouille sausage for smoked sausage.

  • TrishaCP on March 09, 2020

    This is basically what you want a gumbo to be. Both for the eating and making, it would be easier to use boneless skinless thighs, though maybe it would impact the flavor. We do add mushrooms and like the extra umami.

  • dclong on August 02, 2015

    This is my go-to chicken and sausage gumbo recipe. My only changes are to omit the mushrooms and add my own mix of Cajun seasoning. It's just a simple and good recipe. You definitely should follow the advice to pre-boil the chicken to make fresh stock if you don't have any homemade stock on hand.

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