Makes approximately 6-8 servings


  • 1 cup vegetable oil
  • 1 cup flour
  • 1 large onion, chopped
  • 2 bell peppers, chopped
  • 3 celery ribs, chopped
  • 20 oz diced tomatoes
  • 2 tbsp minced garlic
  • 1 tbsp Italian seasoning
  • 1 tbsp Messina's Cajun Creole Seasoning (or Tony Chachere's)
  • 1 tbsp pepper
  • 1 tbsp salt
  • 8 cups chicken stock (see recipe)
  • 1 lb shredded chicken
  • 1 lb diced smoked sausage
  • 4 oz diced ham


  • Ensure that you have chicken stock and the cooked chicken from making the stock
  • Render sausage and ham in a separate pan with a bit of olive oil. When finished, remove from pan and drain on a plate with a paper towel.
  • Heat the oil in a large cast-iron Dutch oven over medium heat until hot
  • Stir flour in quickly
  • Stir constantly over medium/medium-low heat until roux reaches a deep amber color (about 15-20 minutes)
  • Add onion, celery, bell pepper, seasonings and chopped garlic one at a time until all are added and roux is still liquid
  • Cook vegetables in roux until carmelized (about 5 minutes), continue to stir
  • Add chicken stock and bring to a simmer, stirring to remove any lumps
  • Add tomatoes
  • Cook 10-15 minutes
  • Skim top of gumbo to remove impurities
  • Add chicken and sausage and cook 10 more minutes
  • Serve with 1/2 cup cooked rice per serving


Ingredients Chicken Stock
Flour and Oil Sausage and chicken
Roux starting 5 minutes of stirring
10 minutes of stirring 15 minutes of stirring
20 minutes of stirring--final product Vegatables and ingredients added to pot before stock is added
Finished product!