It is very rare that I ever ask others for recipes. I cook so much that I am always finding sources online and in books that I use for inspiration. So my mind is already flowing with ideas. This Authentic Chicken and Smoked Sausage Gumbo is an exception to that norm.One of my former coworkers used to live in Louisiana for several years. He is also into cooking and has some regional dishes from his adventures. We worked with each other for two years and would both often make dishes for various pot lucks and parties at work.
But it was not until THIS gumbo recipe that I was determined to get a recipe from him.
This post contains affiliate links.
Gumbo was something that was always slighting intimidating because it uses ingredients that I am not extremely familiar with (ever heard of gumbo file?…yeah, me neither). And there are so many ways to make it, I did not know where to start.
The first time I made this on my own, I forgot he told me he had toned down the spice so it just about burned my face off. But I loved it so I ate it anyway! The recipe below is for the mild-spice version and I have added notes for adjustments of seasoning if you want to make it spicy. Some people say that there should not be any tomatoes in a gumbo, so if you do not want any tomatoes, go ahead and skip!
I have a couple Staub pieces that I love cooking with when I make things like this gumbo. Staub is a different brand of Le Creuset but I am partial to Staub for a few reasons. The lids have basting dots which are bumps that allow the moisture to drip back into the mot evenly instead of in a pile. I also love their colors more (they have darker, richer colors) and this brand is #1 in France over Staub. I have had zero problems with mine and love them. For larger batch projects such as this gumbo I use my 5.75 quart oval cocotte which you can find here and I also have a round 4 quart one that you can find here. I use them all the time and they last forever. They are completely worth it!
This Authentic Chicken and Smoked Sausage Gumbo has become a staple in the house. It is especially popular in the colder months and during football season. It is in regular rotation with my famous Hatch Green Chile! My favorite way to eat this is on a bed of white rice, but french bread is great as well!