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Makes about 16 Servings (Maybe 10 if you're feeding bonifide Cajuns!)

First you make a roux. If you don't know how to do this....click here !


  • (6) quarts water
  • (2) yellow onions, with skin on, quartered (for stock)
  • (4) stalks celery with leaves, cut in half (for stalk)
  • (2) bay leaves
  • (2) large yellow onion,s chopped (for the roux)
  • 1/2 cup chopped garlic (for the roux)
  • (2) supermarket rotisserie cooked chickens (I look for the ones that are in the cooler.... cooked yesterday. Usually half the price!)
  • 2 lbs. smoked sausage (like Hillshire smoked pork) OR Cajun Andouille if you can find it, cut in 1/2" slices
  • 1 cup chopped green onions
  • 2/3 cup chopped parsley
  • Salt to taste (after adding sausage)....about (2) Tblsp. (start with (1) Tblsp. - depends on how salty the sausage is)
  • (4) Tblsp. Louisiana Red Sauce (Much less if you use Tobasco!) or Cayenne (red) Pepper
  • (1) tsp. black pepper

De-bone the cooked chicken into large bite sized pieces, cover and refrigerate. Reserve all bones, skin, etc. Add the bones, onion, celery and bay leaf to the water in large stainless or other heavy pot, bring the stock to a rolling boil while stirring, then reduce heat for a moderate bubble. Use a large spoon to scoop any "scum" from the top. Continue to slowly "bubble" the stock, occasionally stirring and adding water to maintain it's original level.

The stock (and the roux) are KEY to a great Gumbo! There are lots of different opinions on how to cook a good Gumbo..... but most ALL Real Cajuns agree on how long to cook the stock! The longer the better! All day is great...2 hours is likely the minimum. (If I start late, I sometimes leave it on low overnight!)

Strain or dip out bones and vegetables from stock, being careful to get all of the small bones out. (You may sacrifice a little chicken.... but you won't choke anyone!) Bring the stock back to a low boil and SLOWLY add the roux/onion mixture A SPOON AT A TIME, whisking each spoonful until it is blended. Add roux until desired thickness is obtained....I usually use it all. Brown the sausage and drain the fat.....add sausage to the pot. Cook the mixture at a slow bubble for about an hour. Add the chicken, the green onions, the parsley and seasonings. Heat for just about 10 minutes more. Serve in gumbo bowls over a scoop of long grain rice.

Laissez les bons temps rouler!