Barefoot In The Kitchen Sunday Supper: Chicken & Sausage Gumbo

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I don’t mind telling you that I was sweating bullets! After service, everyone lined up for the pot luck buffet. I’d made Gumbo and 2 banana pudding cakes. Clay, Devin Derrick and I got in line way in the back. As we approached the buffet , I saw one gentleman take a spoon full but as far I could tell, he was the only one. I then made a mental note not to make gumbo for pot lucks again… It just didn’t go over well and hoped my cakes would at least be enjoyed. That’s the trick, I think, bring 2 dishes and raise the odds. Lol
By midway through the meal, one lady called from across the room, asking if I’d made the gumbo. Although I wasn’t sure I wanted to admit, I did, after all we were still in church. Lol she loved it and a lady just in front of us said everyone was talking about it.
In the end my church family made me feel really good about bring it.( They truly are the kindest, most loving group of people I’ve ever known) I’ll be typing a stack of the recipes to deliver next Sunday and at least 1 batch to freeze for a lady that requested it for her Christmas present. 🙂
P.S. My giant stock pot full of gumbo came home empty!
Chicken and Sausage Gumbo
  1. 5  boneless skinless chicken breasts
  2. 2 pounds andouille sausage, cut into bite-size pieces
  3. ¾ cup vegetable oil
  4. 1 cup all-purpose flour
  5. 2 cups chopped onion
  6. 1 cup chopped celery
  7. 1 cup chopped green bell pepper
  8. 5 green onions
  9. 2 cloves garlic, minced
  10. 2 (32-ounce) cartons chicken broth
  11. 2 bay leaves
  12. ¾ tsp dried thyme
  13. Old Bay Seasoning  (to taste)
  14.  Cayenne pepper  (to taste)
  15. Red pepper flakes (to taste)
  16. Salt & black pepper (to taste)
  17. Hot cooked rice
  1. To pan, add oil; whisk in flour, and cook, stirring frequently, for 30 to 40 minutes until mixture is between caramel and chocolate colored, as you prefer.
  2. Gradually stir in broth. Let this simmer for 1 hour.
  3. Add chicken and simmer until tender.
  4. Remove chicken to cool then dice or shred.
  5.  Stir in vegetables, seasonings and sausage. Simmer for 1 hour.
  6. Stir in chicken and adjust seasonings to taste and simmer another hour.
  7. Discard bay leaves.
  8. Serve a scoop of hot rice surrounded by gumbo in a bowl with crusty bread, garlic toast of pan of cornbread.




  1. Just when I was at a loss what to make when my stepson (wedded to meat and spice) comes over for dinner this evening, you step into the breach with this beauty. Take it as guaranteed that I will be following your recipe to a tee and I know we will love it!

    Liked by 1 person

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