Chicken & Sausage Gumbo

This is part of a paid campaign with Kary’s Roux. As always these are my own person thoughts.

Gumbo Season is here…

and I am letting you in on a little secret. We don’t make our own roux in this household. Honestly, never have and probably never will unless I am stranded in the frozen tundra with only flour & oil. Why would you make your own roux when you can use a perfected recipe?! I am talking about Kary’s Roux. We have been using it for YEARS.

There is a recipe on the jar, but we deviate a little. Below you will find our recipe. I also shared a recipe reel tutorial over on IG, click here.

Chicken & Sausage Gumbo

Ingredients

• 16 oz Kary’s “Original” Roux

• Oil for sautéing

• 32oz Cajun Trinity (Bell Pepper, Onion, Celery for the non cajuns)

• 16 cups chicken stock

• 3lbs smoked andouille sausage, cut into moons

• 3lbs boneless skinless chicken thighs

• Kary’s all purpose seasoning

Directions

1. In a large pot, heat your oil. Once hot, sauté your cajun trinity.

2. Add in chicken stock and bring to a boil.

3. Add in sausage & seasoning, bring to a boil, turn heat lower. Simmer for 1-2 hours.

4. Add in your roux & 48 oz water. To make this easier dip your spoon into the hot liquid first. Constantly stir until all roux is dissolved. Let this simmer, the longer the better.

5. About 1 hour to 1.5 hours before you are ready to serve add in your chicken thighs.

6. After your chicken thighs have cooked in the roux for at least an hour, serve over rice.

We like to top ours with green onions. I also love some saltine crackers with my gumbo & a sweet potato. In college, I learned people ate potato salad and french bread with gumbo too! Now I enjoy all 4 as a side!

Now you are ready to make a big ole pot of gumbo! Looking for Kary’s Roux at a store near you? Check out their store locator , but you can also buy online and have it shipped to your doorstep.

I love when you make my recipes! Be sure to let me know if you try this one in the comments or over on Instagram.