Sausage and Chicken Leg Gumbo

Sausage and Chicken Leg Gumbo is a hearty and delicious yet economical homestyle gumbo made with chicken on the bone.
Sausage and Chicken Leg Gumbo

Sausage and Chicken Leg Gumbo

By Sue Lau | Palatable Pastime

Today’s post is for a homestyle gumbo made with chicken legs on the bone. I know many people make their gumbo by stripping the chicken off. But this is the way I grew up eating it as prepared for me, although perhaps not the verbatim recipe.

I think this makes the perfect warming supper and is great for the pre-Lenten season of Fat Tuesday and Mardis Gras, being Cajun in nature. But besides that, it is delicious any time of year.

Sausage and Chicken Leg Gumbo

Tomorrow I am hoping to get my recipe for pączki posted (those are Polish jelly donuts usually served the Thursday before Lent begins). I don’t have my photos ready yet, so keep your fingers crossed that I get those done on time. Friday I am hoping to post a recipe for Spicy Jambalaya Shrimp Wraps that I made last year. Not sure what is going up on the blog for Saturday, but it will be something. So do join me each day and hopefully, I will have more details on the upcoming recipes soon. Until then-


Sausage and Chicken Leg Gumbo

Sausage and Chicken Leg Gumbo

  • Servings: 5-7
  • Difficulty: easy
  • Print

Sausage and Chicken Leg Gumbo


  • 3 pounds bone-in chicken leg quarters
  • salt and black pepper
  • 1 cup all-purpose flour
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon poultry seasoning
  • 10 ounces fresh okra, sliced
  • 1-1/2 cups chopped onion
  • 1 green bell pepper, chopped
  • 2 ribs celery, diced
  • 1 tablespoon chopped garlic
  • 2-3 bay leaves
  • 2 teaspoons dried thyme leaves
  • 14 ounces Andouille smoked sausage, sliced
  • 1 tablespoon gumbo file
  • 2 tablespoons tomato paste
  • 7 cups hot chicken broth
  • hot steamed rice


  1. Cut leg quarters into pieces. If you bend the thigh and drumstick together, the place right at the very top, in the *kneecap* is the right place to cut. Season chicken pieces with salt and  pepper.
  2. Shake flour together with the poultry seasoning and Cajun spice in a paper bag; shake chicken pieces  in flour, then brown them in 1-2 inches of oil in a large skillet, working in batches. Then drain.
  3. Take 1/2 cup  of the chicken  oil and place in a Dutch oven with 1/2 cup of flour from the paper bag and cook,  stirring constantly,  over low heat for several minutes, until roux is a deep  golden color (about as golden as the chicken); remove from heat.
  4. Chop the okra and add to the roux; cook for two minutes, then add the onion, bell pepper, celery, garlic, bay leaves and thyme. Cook,  stirring, over low heat for two minutes more.
  5. Add the sausage to the vegetables and cook for another five minutes, or until vegetables are tender.
  6. Add hot chicken stock, tomato paste, and gumbo file, stirring to mix well.
  7. Add browned chicken pieces to the gumbo.
  8. Bring mixture to a boil, then reduce heat, cover and simmer for forty-five minutes, stirring occasionally.
  9. Serve gumbo in bowls with steamed rice.

From  the kitchen of

Sausage and Chicken Leg Gumbo

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One response

  1. Just excellent, Sue! This was a very flavorful gumbo and super easy to prepare. The only change I made was to add the okra at the very end, since I don’t like overcooked and mushy okra! Next time I make this, I’ll only use thighs – simply from personal preference! Thanks for posting! Made for Susie’s World Tour,

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