Ingredients
- 1 lb kielbasa sausage, cut into 1/4 inch slices
- Oil, as needed
- 3/4 cup all-purpose flour
- 2 cups okra, chopped
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 celery ribs, sliced
- 2 quarts chicken stock
- 1 can diced tomatoes (14oz)
- 3 clove garlic, minced
- 2 bay leaves
- 1-1 1/2 tablespoons Bayou Phantom Cajun Seasoning
- Chopped scallions, for garnish
- Cooked white rice for service
Deep, Smoky, and Full of Cajun Flavor
This chicken and sausage gumbo is the definition of slow-built flavor—rich, smoky, and deeply satisfying.
Built on a dark roux with tender okra and finished with Bayou Phantom, it delivers that bold Cajun character that makes gumbo a true comfort classic.
Preparation:
- In a Dutch oven over medium heat, cook sausage with about 1 tablespoon of oil until browned, about 5 minutes. Remove and set aside.
- Add chicken to the pot and cook until browned, about 5 minutes. Remove and set aside with the sausage.
- Add okra, celery, onion, and pepper to the pot and sauté until tender.
- Add butter, then stir in flour. Cook over medium heat, stirring frequently, for 20–25 minutes until the roux turns a deep brown color.
- Gradually add chicken stock and tomatoes, stirring to combine, and bring to a simmer.
- Return chicken and sausage to the pot, then add garlic, bay leaf, and Bayou Phantom seasoning.
- Simmer for another 20 minutes to let the flavors come together.
- Taste and adjust seasoning as needed.
Pro Tip:
Take your time with the roux—this is where the depth of flavor comes from. Stir constantly and don’t rush it, or you risk burning it.
Make It Your Own:
- Add shrimp at the end for a seafood twist
- Use andouille sausage for more authentic flavor
- Adjust thickness with more stock if needed
- Turn up the heat with extra cayenne or hot sauce
What To Serve With It:
Serve over hot cooked rice with a side of crusty bread or cornbread. A simple salad on the side helps balance the richness.