My Chicken Leg and Sausage Gumbo recipe is The Art of Gumbo.

It’s fall gumbo season, and time to break out the black iron pot and the rice cooker. The knob of juicy dark meat at the end of a chicken drumstick is my favorite cut of the bird, and when soaked for two hours in a rich roux-infused gumbo, these legs have me running to the dinner table. This Chicken Leg and Sausage Gumbo cuts to the chase on flavor and when made with Rox’s Roux and served up with Louisiana-made Supreme Rice, it just doesn’t get any tastier–or easier.

Rox's Roux and Supreme Rice: A match made in gumbo heaven. (All photo credit: George Graham)

Rox’s Roux and Supreme Rice: A match made in gumbo heaven. (All photos credit: George Graham)

With Rox’s Roux and Supreme Rice, your gumbo is sure to be a hit with family and friends. As a Certified Louisiana product, Rox’s Roux is deeper, darker, and richer than any jarred roux you can buy. And Supreme rice, made right here in South Louisiana, cooks up perfect every time. So, all you need now is my favorite chicken and sausage gumbo recipe.

In this video, watch my wife Roxanne make a Cajun roux, and you’ll see how much time and attention goes into getting it right. When you don’t have the time to make roux from scratch, a 16-ounce jar of Rox’s Roux will ensure that your gumbo comes out perfect.

You can buy Supreme Rice at grocery retailers throughout the region, and Rox’s Roux is available online in our Acadiana Table STORE or at the following South Louisiana retailers:

Heleaux’s Grocery
3002 Verot School Rd, Lafayette, LA 70508
337-856-7872

Billeaud’s Grocery
111 E Main St, Broussard, LA 70518
337-837-6825

The Kitchenary
456 Heymann Blvd, Lafayette, LA 70503
337-264-1037

Champagne’s Market in the Oil Center
454 Heymann Blvd, Lafayette, LA 70503
337-235-4114

Caroline and Company
1800 Kaliste Saloom Rd., Suite 100, Lafayette, LA 70508
337-984-3263

Little Verons
403 Rena Drive, Lafayette, LA 70503
337-981-0098

Bonjour Gifts
124 N. Morgan Av., Broussard, LA 70518
337-330-4343

Champagne’s Supermarket – Erath
202 S. Kibbe St., Erath, LA 70533
337-937-8163

Market Eatz
819 E Broussard Rd Suite 101, Lafayette, LA 70508
337-565-3289

Champagne’s Supermarket – Erath (Robie’s Food Center)
604 S State St., Abbeville, LA 70510
337-893-4354

Served up steaming hot, my Chicken Leg and Sausage Gumbo recipe is easy when made with Rox’s Roux and Supreme Rice.

Chicken Leg and Sausage Gumbo

Total time

3 hours 5 mins

Recipe by: George Graham – AcadianaTable.com

Serves: 6 to 8

Ingredients

4 tablespoons vegetable oil
12 chicken legs, bone-in and skin-on
2 cups diced yellow onions
2 cups diced green bell pepper
2 cups diced celery
2 tablespoons minced garlic
½ cup chopped flat-leaf parsley
2 cups chopped smoked pork sausage, sliced into bite-size pieces
12 cups chicken stock, plus water if needed
4 (2 to 3-inch long) smoked turkey necks (optional)
1 tablespoon cayenne pepper
1½ cups dark roux, such as Rox’s Roux
Kosher salt and freshly ground black pepper
Acadiana Table Cajun Seasoning Blend, see recipe here
Dash of hot sauce
8 cups cooked Louisiana long-grain white rice, such as Supreme, for serving
1 cup diced green onion tops
Filé powder, for serving

Instructions

In a large cast-iron pot over medium-high heat, add the oil. Once sizzling hot, add the chicken pieces skin-side down. Brown the chicken on one side and turn to brown the other side. Remove the chicken to a platter and keep warm.
To the pot, add the onions, bell peppers, and celery. Sauté until the onions turn translucent, about 5 minutes. Add the garlic and parsley, and sauté until combined. Add the sausage and sauté just until it begins to brown. Add 1 cup of stock to the mixture and scrape the bottom of the skillet to loosen the brown bits of flavor. Add the chicken back to the pot.
Add enough additional chicken stock to the gumbo pot to cover all the chicken and vegetable mixture. Add the smoked turkey necks, if using. Season with cayenne pepper and stir to combine. Add 1½ cups of roux and stir to combine. Bring the pot to a boil and then reduce the heat to a simmer. Cover the pot and let cook for 1 hour.
Uncover and skim the surface of any excess oil. Add salt and pepper to taste. Cover the pot and simmer for 30 minutes longer.
Sample the finished gumbo and season with Cajun seasoning and hot sauce to taste.
Ladle the gumbo into large bowls over a mound of rice and garnish with diced green onion tops.

Notes

If you want to make roux from scratch, follow Rox’s recipe here. If you want to use jarred roux, purchase Rox’s Roux in these Louisiana retail locations, or buy it online at our Shop site. I like to toss a few smoked turkey necks into my gumbo pot for added smoke and flavor; this is an optional ingredient. Most Cajun folks serve cold and creamy mustard potato salad with their gumbo. Ice-cold beer and hot French bread are a given.

3.5.3217

Rox’s Roux is the deepest, darkest, richest Cajun roux you can buy, but don’t take it from us. Click below and watch a 2-minute video testimonial and hear what our customers have to say about Rox’s Roux.

YOUR SEAT AT THE TABLE: If you like this Cajun cooking story and Cajun recipe then accept my personal invitation to subscribe by entering your email at the bottom or top right of this page. It’s quick and painless. You will receive an email alert and be the first to see when new Cajun cooking stories and Cajun recipes are added. Thanks, George.