Chick­en Thigh and Smoked Sausage Gumbo

Cajun Aces, Season 2


Prep Time
Cook Time
Total Time


  • 8 bone in skin on chicken thighs
  • 1 cup corn oil
  • 1 cup flour
  • 2 cups chopped yellow onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 2 cups chopped okra
  • ¼ cup chopped garlic
  • 16 ozs smoked pork sausage, sliced
  • 3 tbsps Cajun Select seasoning
  • 1 tbsp kosher salt
  • 1 tbsp ground black pepper
  • 2 tbsps Worcestershire sauce
  • 3 bay leaves
  • 10 cups chicken stock
  • 2 cups beef stock
  • 1 tsp cayenne pepper
  • 1 cup chopped green onions
  • 6 tbsps filé powder


  • Heat oven to 400 degrees.
  • Season chicken liberally with Cajun seasonings on a lined sheet pan. Roast chicken for 15 minutes. Save all juices from drippings.
  • Combine oil and flour in a large cast iron or enameled Dutch oven over medium heat. Whisk frequently until it reaches a milk chocolate brown, about 30 minutes.
  • Once the roux has reached a dark chocolate brown color add the onions, celery, bell peppers and half of the okra. Sauté until tender and then add garlic. Sauté for another 5 mins.
  • Add the sausage, Worcestershire sauce & seasonings and combine. Add chicken stock & beef stock and bring to a roaring boil! Add the chicken and the dripping, cayenne, green onions, and remaining half of the okra.
  • Simmer for 30 minutes, then remove the chicken thighs then take the meat from the bones and discard the skin. Stir the chicken back into the pot.
  • Serve with rice and garnish with filé powder

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Recipes, stories, and lagniappe from Chefs Cody and
 Sam Carroll of Food Network’s Cajun Aces.

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