It's Chicken and Sausage Gumbo time!

Have you seen the weather lately?

Definitely my favorite time of year!

Rotisserie Chicken


Bay Leaves

Bell Pepper


Chicken Broth



Smoked Sausage

Green Onions


Cajun Seasoning



Chicken Thighs

Most Louisiana folks will tell you one of the most important steps of making a Cajun gumbo is a good dark roux!

IF you get this right, it's most of the work done!

Add the oil over medium heat.

Add the flour and stir until combined.

Keep Stirring, don't let it burn.

Until you get a nice dark chocolate colored roux.

Add the sausage and caramelize.

Add the holy trinity of onion, garlic and green bell pepper.

Add the chicken broth. Stir to combine.

Add the garlic.

Add the bay leaf, fresh thyme and Cajun seasoning.

Add the chicken thighs.

Cook a little while longer over low heat then serve.

Allow to cook a while then add the rotisserie chicken last.

Garnish with chopped green onions and white rice.

Cajun Potato Salad and Gumbo filé - made from sassafras leaves.

This is an authentic Cajun gumbo, made with love.

Much like a chili, it is better the next day too.