Chicken Gumbo

I’m  sharing with you my Grandma’s Chicken Gumbo Recipe. I learned to make this when I was about 13 years old. This recipe has become legendary in my family and I hope you enjoy it.


  • 2 lbs chicken breast
  • 1 cup flour
  • 1 cup olive oil
  • 1 package smoked sausage (hillfarm)
  • 6 cups water
  • 2 cups jasmine rice
  • ½ white onion
  • Creole seasoning
  • Texas Pete
  • Sea Salt & Pepper


First you will want to bring the water to a boil, while your water is coming to a boil chop up your ½ white onion and add it to the pot along with the 2bs of chicken breast. Also add your desired amount of Texas Pete hot sauce as well as about 2 tablespoons of creole seasoning. If you have the time I would suggest boiling the chicken on low for about 4 hours otherwise you can cook it on medium high for about 45 minutes.

Next you will shred the chicken and return it to the pot, cover and continue to boil on low.

The Rue is the most important piece of this recipe, it will make or break it. You will place our olive oil in a small skillet on high heat. Once the oil is heated begin to slowly add the cup of flour. I would recommend using a wooden spoon. It is imperative that you continue to stir it so that it doesn’t burn. You will want to keep stirring till it reaches a darker brown color. You will typically be stirring non-stop for about 20 minutes. Once the rue reaches the dark brown color you will add it to your pot of chicken. Be careful when adding the rue because the hot contents tend to splash. Once you have added the rue be sure to stir your pot up and cover.

Next it is time to prepare the smoked sausage, I recommend the Hill Farm. Slice the sausage into thin round pieces and place them into a skillet and fry them on both sides. Once they are browned on each side add them to the pot and cover.

Lastly you will need to cook the rice. Everyone has their secret to cooking rice and here is mine: I heat up about 2 tablespoons of olive oil prior to adding the uncooked rice. Once it is hot I will slightly brown the rice prior to adding water. I also mix about 2 tablespoons of chicken bouillon to the water. Then proceed to cook rice as directed.

Now you are ready to serve the Chicken Gumbo. Place the rice on the bottom of a bowl and then top it with your Gumbo contents from the pot. I hope you enjoy it!

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