Chicken and Sausage Gumbo is a classic Cajun dish that's perfect for celebrating Mardi Gras or any time you crave a hearty and flavorful meal. This Dutch oven stew combines the rich flavors of chicken ...

It’s Carnival time! Parades start big-time in New Orleans this weekend, and that’s why we have a classic recipe today for Chicken and Sausage Gumbo. Gumbo is often found at parade parties. It ...

Seafood gumbo, or chicken and sausage gumbo? On the premiere episode of This or That, food writer Ian McNulty dives in to both types of gumbo and their place in Louisiana kitchens.

Combine chicken, sausage, onions, celery, bell peppers, garlic, bay leaves, thyme, hot sauce, salt, ground pepper, Worcestershire sauce and cayenne pepper in a slow cooker. Stir in chicken stock ...

Cover and cook for 21/2 hours; the gumbo will darken and thicken somewhat and the chicken will be falling off the bone. Discard the bay leaf and any bones that are free-floating or easy to pick out.

Emeril’s Chicken and Smoked Sausage Gumbo Recipe adapted to include okra. Check out Todays Tip for the perfect roux. For the stock: 1 4-pound chicken, rinsed and dried, cut into pieces ...

Every time I make this Cajun Chicken and Sausage Gumbo, it feels like I’m stirring a little history and a whole lot of love into the pot. Gumbo isn’t just a recipe—it’s a ritual. And once ...

Add the chicken pieces and thyme, and bring to a boil. Reduce heat and simmer, partially covered, 11/2 hours, stirring occasionally and skimming foam off the top from time to time if necessary.

In this authentic chicken and sausage gumbo recipe, add filé, a Creole herb found in better markets.

Okra (which is where gumbo gets its name), filé powder, and roux all give the dish body and flavor, but my mom’s simple (shellfish-free) chicken and sausage gumbo only employs two—roux and filé.

Add chicken and sausage and continue to simmer slowly for at least 11/2 hours, or until the chicken is tender. (The older the bird, the longer it will take.) If the gumbo becomes too thick, add water.

You need a bunch of chicken thighs for this recipe! You also need some smoked or andouille sausage. Plus you need a mirapoix of fresh vegetable seasonings. And you need a good rich Cajun roux and ...