My Dad’s Famous Gumbo

Not sure how old I was when I first learned how to cook this Gumbo.  Remember being handed peppers, sausage and chicken to cut up at the family dinning room table. It was an honor to be able to help cook it, and I was always thrilled to help out with my Dad. It’s funny now though, as I don’t’ ever remember there being a recipe.There may have been, just don’t ever remember seeing it. Hard to look past piles of green, red, yellow and orange diced peppers staring at you, cause you know they are about to be made into something completely yummy and that’s all you can think about.

Now as for the recipe, it appears I never make it the same, not like that’s any surprise either. Stews,soups and gumbo are one of the major things you can and will throw stuff into and have it come out great most the time. I’ve added shrimp, different peppers, different sausage types , it always comes out amazing and fills the house up with a wonderful aroma no one can pass up!

The one thing you can’t skip though is the spice. That’s Tony Chachere’s Creole Seasoning , just like my Dad’s spicy popcorn, it’s the main key to making this dish.

My Dad thankfully sent me his recipe (go figure there is one!) to me the other day, as I’ve been trying to figure out just how I even made it. My additions are added in the ** 

Ken’s Famous Chicken and Sausage Gumbo

1 ½ lb boneless/skinless Chicken
1 ½ lb Hillshire Farms Turkey Sausage ** I normally use half beef, and half turkey, or even half the new smoked chicken by Hillshire Farms**
1 Each Green, Red, Yellow, & Orange Bell Pepper **If your after more spice add one diced up Jalapeno pepper**
3 Stalks Celery
2 Large Onions
4 to 5 Cloves of Garlic
10 -12 New Potatoes
*I add about 2 cups chopped carrots , 1lb of mushrooms and chopped green onions once in awhile. Carrots and mushrooms can be added when everything else is added, green onions can be added at anytime.* Tony Chachere’s Creole Seasoning (to taste)
All purpose flour for thickening


(Each time you see add spice I’m talking about the Tony Chachere’s Creole Seasoning and I just cover the top of what ever is in the pot at the time. The number of times can vary depending on how spicy you like it. For what I call regular I add spice 4 or 5 times, for my favorite level of spice I add it 8 or 9 times)

Cut Chicken into 1 ½ to 2 inch pieces, place in large pot, sprinkle the spice over the tops of the chicken to cover. Start browning, stir once and a while to ensure cooking on all sides, and add more spice about halfway through.  Dice one of the Onions, add to the browning chicken. Cut Sausage into ¾ inch slices, add to browned Chicken, and sprinkle with more spice again.
Dice up all four peppers , celery and Garlic;  Mix together and add to the pot;  Sprinkle with more spice.
Add New Potatoes . Adding just enough water to cover all the ingredients, sprinkle with spice.

Allow to simmer for 15 minutes, stirring occasionally; Dice up the last Onion and add after 15 minutes; Sprinkle with spice. Continue to simmer until the Potatoes are done ( I cook mine about 1-1/2 hours to 2 hours on med-low ,)
After the Potatoes are done thicken with flour and water, cook it another 5 to 10 minute then serve with Bread and or rice.

* Note about Spice. You don’t have to add that much spice, you can skip once or twice as I do since my kids don’t enjoy it. In the end I just dump more spice in my own bowl and it’s perfect. Taste it as you go and add to your liking. *
 A Major Thanks goes out to my Dad for teaching me how to make this dish 🙂 It’s an all time favorite of mine and it’s made about once a month throughout the year.  🙂

 Enjoy Everyone!!

3 thoughts on “My Dad’s Famous Gumbo

  1. Melissa

    HHMMMM Gumbo. This is one I have yet to try to fix myself. Afraid to mess with perfection. I really need to though. My favorite part of having it as a kid was the smell. No matter how spicy it was fixed (and I didn't like the spice) the smell was simply amazing.

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