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.
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.
3002 Verot School Rd, Lafayette, LA 70508
111 E Main St, Broussard, LA 70518
456 Heymann Blvd, Lafayette, LA 70503
Champagne’s Market in the Oil Center
454 Heymann Blvd, Lafayette, LA 70503
Caroline and Company
1800 Kaliste Saloom Rd., Suite 100, Lafayette, LA 70508
403 Rena Drive, Lafayette, LA 70503
124 N. Morgan Av., Broussard, LA 70518
- 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
- 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.
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.
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