Maria's Chicken and Sausage Gumbo

SUBMITTED BY: Maria Gaskins

2 rotisserie chickens
3-4 cans chicken broth
2-1/2 lbs. diced smoked sausage or andouille (3-4 links)
2 tbsp. oil
3 large diced onions
1 qt. smothered okra
1 pkg. Cajun Spicy Gumbo or Gravy Mix
Filé, Cajun seasoning, and salt to taste


Empty Cajun Spicy Mix into quart-sized jar. (Recycled mayo jars are perfect.) Fill jar with cold water, leaving about 1-1/2 inch space on top. Cover container and shake to mix. Shake every so often to break up clumps and seasoning. It will keep for weeks in the fridge, so it can be made well ahead of time!

De-bone chickens and preserve the bones. Cover chicken and set aside or refrigerate until ready to use. Place bones in a boiling pot and add enough water to cover the bones about 2-3 inches. Add 1 large diced onion and boil for about 30-45 minutes. Strain broth into a large plastic container and set aside. I usually make broth the day before, allow to cool, then refrigerate overnight so the fat is easy to skim from the top.

In a large gumbo pot, add oil and diced sausage. Brown sausage in oil at medium heat, stirring occasionally. If it starts to stick, add a small amount of water and stir.

Once browned, add 2 large diced onions and allow to become somewhat translucent. Then add okra, Cajun Spicy mixture, and preserved chicken broth. I always add extra canned broth as well, about 3-4 cans. Bring to a boil and reduce heat to medium. Allow to cook approximately 30 minutes.

Add chicken, filé, Cajun seasoning, and salt to taste and simmer until yummy!!

Serve over rice and don't forget the potato salad!