Let the Gumbo Roll!!

It's Mardi Gras y'all! A holiday celebrating color, crazy fashion, friends and frivolity is right up my alley. Also, I married a Cajun. Among the benefits of marrying a Louisiana boy is that his Mom knows how to make authentic, delicious gumbo. If you are looking for the perfect recipe to celebrate Fat Tuesday, or really any day, this is it. It can be made ahead of time, is great for serving a crowd, and freezes well. As a bonus, it can easily be modified to be gluten and dairy free (which is how I make it).

Chicken and Sausage Gumbo 


All meat from 2 rotisserie chickens
1 c liquid Butter buds (I use olive oil)
6-8 c chicken broth
2 c onions chopped
1 c bell peppers chopped
1 cup green onions 
1/2 c parsley chopped
1 Tblsp garlic chopped
1 c browned flour* (I use King Arthur's GF Flour and brown my own - directions below)
1 whole package andouille sausage cubed (I use Aidells Andouille sausage)
1 bay leaf
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon crushed red pepper
1 teaspoon dried Rosemary
1 teaspoon dried Basil




1. To a large pot add Butterbuds (or oil) & next 6 ingredients. Saute until wilted and soft. Slowly stir in browned flour.

2. Slowly add 6-8 c chicken broth stirring constantly.

3. Add seasonings and bring to boil. Reduce heat to simmer.

4. Add chicken and sausage and continue to simmer covered for 2-3 hours. During the last 20 minutes, add 1/4 each of parsley and green onion (optional). You can also add a shake of Tony's seasoning for extra kick.

Serve in your favorite bowls and laissez les bon temps rouler!!

Tastes even better on day two.

*To brown your own flour, preheat oven to 450. Put 1 c flour in 8 in square pan. Bake until evenly browned, approximately 20-25 mins, checking and stirring (mash out lumps and scrape away sides with spatula as they brown every 5 minutes). Watch carefully. It is done when it is the color of peanut butter. I usually brown an entire box of GF King Arthur Flour at one time so I always have browned flour on hand.

Seasoning can be adjusted for taste. I tend to be a little heavier handed with ALL the spices. =)

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