Cajun Chicken and Andouille Sausage Gumbo

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Recipe by Chef Eric Rogers, of Nevaeh Catering, in honor of Lloyd Augustus Hall


  • 1-2 lbs of chicken and andouille sausage
  • Cajun seasoning
  • Peppers
  • Onions
  • 2 quarts water or chicken stock
  • 1 cup flour
  • 3/4 cup butter
  • 1-2 teaspoons salt
  • 1-2 teaspoons pepper
  • 1-2 teaspoons cayenne pepper
  • 1-2 teaspoons thyme
  • 1-2 teaspoons paprika
  • 1-2 teaspoons cumin
  • 1-2 teaspoons chilli powder
  • Rice


The dish is prepared in a large pot by sauteing Cajun seasoned chicken and andouille sausage (a spicy sausage that is preserved by smoking the meat in casing), peppers and onions.

Add 2 quarts of water or chicken stock to your cooked meat and veggies and bring to simmer.

Once simmering, add roux (a roux is a sauce thickener created by cooking 1 cup flour and 3/4 cup butter until brown), add Creole seasonings such as salt, pepper, cayenne pepper, thyme, paprika, cumin and chilli powder to taste.

Slow cook for 30 minutes to 1 hour then served in a bowl with steamed white rice and parsley as garnish.

Makes about 20 servings.

Meet Chef Rogers Access All Recipes Black History Month 2013

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