Jul 14 2026
Restaurants›Walk-On's Sports Bistreaux Central, LA›Chicken & Sausage Gumbo Recipe

Chicken & Sausage Gumbo Recipe

Inspired by Walk-On's Sports Bistreaux Central, LA
Time1h 30m
Serves6

cup or bowl, served with rice

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Ingredients

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Meats

Vegetables

Liquids

Spices and Seasonings

Others

Method

Preparation

  1. 1

    Prepare the Ingredients

    Chop the onion, green bell pepper, celery, and garlic. Slice the okra and cut the chicken into bite-sized pieces. Slice the Andouille sausage into rounds.

Cooking

  1. 2

    Brown the Meats

    In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken pieces and sausage slices. Cook until browned on all sides, about 5-7 minutes. Remove the meats from the pot and set aside.

  2. 3

    Make the Roux

    In the same pot, reduce the heat to medium and add equal parts flour and fat (in this case, you can use some of the oil left from browning the meat). Stir constantly for about 15-20 minutes until the roux turns a dark brown color, similar to chocolate.

  3. 4

    Add the Vegetables

    Once the roux is ready, add the chopped onion, green bell pepper, and celery. Sauté for about 5 minutes until the vegetables are soft. Add the minced garlic and cook for another minute.

  4. 5

    Combine Ingredients

    Return the browned chicken and sausage to the pot. Stir in the diced tomatoes (with juice), okra, chicken broth, bay leaves, Cajun seasoning, salt, black pepper, thyme, and cayenne pepper. Bring to a boil.

  5. 6

    Simmer the Gumbo

    Reduce the heat to low and let the gumbo simmer uncovered for about 45 minutes, stirring occasionally. If the gumbo thickens too much, you can add more chicken broth.

  6. 7

    Finish and Serve

    Remove the bay leaves before serving. Serve the gumbo hot over cooked rice and garnish with fresh parsley.

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