Cayla Cox’s Chicken and Sausage Gumbo

Find the full recipe at the end of this post.

Do you have a bucket list of places you’d like to travel to? I do. They span from one side of the globe to the other. One of the places in the United States I’d love to visit one day is Louisiana. It doesn’t necessarily have to be during Mardi Gras, but I wouldn’t complain if it was. The people, the homes, the landscape, and the restaurants all look amazing. I would love to go and explore there one day.

Until I can actually visit Louisiana, I am enjoying following my sweet friend, Sara McDaniel on Instagram and her blog. She is truly one of the kindest, most charming, and inspiring ladies you’ll ever meet. She lives in Minden, Louisiana. Sara does a beautiful job sharing all the beauty and tradition that Louisiana has to offer while at the same time highlighting the incredible people and food that is abundant in her home state.

Sara’s sweet cottage in Minden, Louisiana decorated for Mardi Gras. Photo credit: Sara McDaniel

Even though I have never been to Lousiana nor have had the pleasure of experiencing Mardi Gras, I still wanted to celebrate here on the farm. Therefore, I reached out to Sara and asked her if she would share one of her favorite (easy) recipes from Louisana. As I mentioned earlier, she’s one of the sweetest ladies on the planet, so she didn’t hesitate to share her favorite Gumbo recipe with me. I just love her!

She did ask that I give credit for this recipe to her friend, Cayla Cox. Cayla, thank you for sharing your delicious gumbo recipe with Sara, who in turn, shared it with me. It’s outstanding! This recipe is truly out of this world y’all. If I can’t go to Louisiana, this mouthwatering gumbo certainly makes me feel a little closer to being there. I hope you feel the same way too when you try it.

• Butter
• Yellow onion
• Green bell pepper
• Celery
• Savoie’s Roux
• Chicken broth
• Tomato sauce
• Bay leaves
• Garlic clove
• Tony Chachere’s Creole Seasoning
• Smoked Andouille sausage (or any smoked sausage)
• Rotisserie chicken
• Tabasco
• White rice (optional)
• Fresh parsley (for garnish)
• Green onions (for garnish)

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First, in a sauté pan, sauté the onion, bell pepper, and celery in butter until the onion is translucent and the pepper and celery are soft.

While the vegetable cook, in a dutch oven or stockpot add butter, Savoie’s Roux, and chicken broth. Cook them over medium heat until the roux is fully combined and liquified.

Once the roux is ready and the vegetables are soft, add the sautéd vegetables to the roux in the stockpot. Next, add the chicken broth and tomato sauce. At this time, also add the bay leaves, garlic, and Tony Chachere’s Creole Seasoning. (I start with 2 tablespoons and add more later if needed.) Bring the ingredients in the stockpot to a boil and add the chicken, sausage, and Tabasco to the pot. Continue to boil the ingredients for about 20-30 minutes.

Then, turn down the heat and simmer the gumbo for about 2 hours.

Before serving the gumbo, add more Tony’s seasoning or Tabasco to taste. Remember to put them out on the table too so people can add them to their dishes to their liking once they’ve been served.

Finally, steam some white rice and serve the gumbo on top. Garnish it with some fresh chopped parsley and/or chopped green onions and enjoy.

This outstanding chicken and sausage gumbo can also be made in the crockpot. Throw all the ingredients in a slow cooker, let them cook on low for about 4-6 hours, and then dish it up. Gumbo is perfect to serve a crowd. Make some this year for Mardi Gras and invite your friends and family over to enjoy it with you. Be sure to have the recipe handy, because they’ll be asking for it!

I hope you enjoy this recipe as much as we do here on the farm. It will definitely be a family tradition to serve it on Fat Tuesday each year. For more recipes and farmhouse inspiration, join me on Pinterest and Instagram too. Until next time… Bon appetit!