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George Graham's Stories of Cajun Creole Cooking

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Chicken and Smoked Sausage Gumbo

March 3, 2025 by George Graham 46 Comments

Chicken and Smoked Sausage Gumbo

It’s Fat Monday, ya’ll!  Lundi Gras (French for Fat Monday) ramps up the Mardi Gras holiday with a full schedule of parades, balls, and of course, the Courir de Mardi Gras—the rural Cajun celebration before the beginning of Lent. Break out your capuchon (a cone-shaped ceremonial hat), don a colorful mask, tank up with your… 

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Filed Under: Meat, Soup, Stew Tagged With: cajun cooking, Cajun food, Cajun gumbo recipe, cajun recipe, chicken and sausage gumbo recipe, courir de Mardi Gras, George Graham, Lundi Gras

Chicken Leg and Sausage Gumbo

October 5, 2020 by George Graham 25 Comments

Chicken Leg and Sausage 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… 

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Filed Under: Roux-Based, Soup Tagged With: Cajun gumbo recipe, chicken and sausage gumbo recipe, chicken leg gumbo recipe, dark Cajun roux recipe, The Art of Gumbo

About George Graham

I’ve lived in South Louisiana for all my life. My passion is the rich culinary heritage of Cajun and Creole cooking, and in the pages of Acadiana Table, my mission is to preserve and promote our culture by bringing you the stories and recipes that make it so unique. Read More…

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