Mama’s Chicken & Sausage Gumbo

Dec 11, 2013 | Appetizers, Recipes, Soups & Salads | 11 comments

Looking to experience some of Louisiana’s finest dishes? Try Slap Ya Mama’s Chicken & Sausage Gumbo recipe. Delivering unparalleled Louisiana Cajun flavor from our home in Ville Platte, LA. After trying our recipe, you’ll love it so much you’ll want to come on down to visit us at our home.

Gumbo is one of those authentic dishes whose roots are deeply ingrained in Louisiana’s culture and people. There are many variations of gumbo all over Louisiana and each variation is authentic and delicious in its own right.  With Ville Platte being located in south-central Louisiana, we didn’t have consistent access to seafood or many other ingredients you might find in other gumbos.  We instead made a gumbo with the ingredients that are most abundant in our area, such as chicken and pork.  For that reason we traditionally prepare a Chicken & Sausage Gumbo with a dark roux.  During the cold winter months a very large pot of gumbo was often made and we would eat on it for a couple of days.  We had no complaints of eating leftovers when it came to gumbo because it actually gets better with time.

This winter, try preparing a chicken & sausage gumbo.  Make a large pot of it so you can eat on it for days and keep the smiles coming from all that get to enjoy it.



In a 10-12 quart pot over high heat, fill ½ way with water and bring to a boil.  Add ¾ jar of roux, boil until roux is completely dissolved, stirring occasionally.  Reduce to medium heat; add sausage, onions, bell peppers, garlic and 2 tbsp of Slap Ya Mama Original Blend Seasoning.  Boil for 15 minutes.  With the remaining ½ tbsp. of Slap Ya Mama Original Blend Seasoning, season chicken and add to pot.  Add water to pot until it is almost full.  Bring to a boil and boil for 1 hour.  With 10 minutes remaining of the hour boil, add parsley and green onions.  Reduce low heat.  Serve over rice, add a few dashes of Slap Ya Mama Pepper Sauce and enjoy!

If you are having trouble finding Roux or Smoked Pork Sausage, try Teet’s Food Store of Ville Platte, Louisiana.


  1. gary

    Tried this and it is a restaurant quality dish.

    • Rick

      Just happen to have a jar of Teets Roux and plan on making this Gumbo very soon, sounds delicious. Thanks

  2. Gina Kuehne

    I live in Germany ….. what is a jar of Roux? Can a homemade brown Roux work?

    • joel timmons

      Homemade. Roux. Works. Awesomeness.

    • Barbara Reese

      Yes it can. I actually make my own roux. You have to watch it, because it can burn easily, so I make sure that I cook mines on low. You can actually buy roux in a store, but I make sure that I buy mines from Louisiana, which is where I am from. You can order it from online. It’s Savoie’s old fashioned roux. Savoie’s has a website. Hope this helps.

    • Selina E Jones

      Homemade Roux is better!! I make gumbo all year long in NC. My hubby from Opelousas Louisiana!!

  3. Glen B.

    Don’t Forget the creamy potato salad right dab in the middle of it all

  4. Jon Miller

    Love this and added some tabasco sauce in it too.

  5. Bob Lawrence

    Just love Slap Ya Mama Cajun Seasoning. Anxious to try their other products. If its from Ville Platte – gotta be good !

  6. LAUREN Averette

    My sister from New Iberia taught me how to make this gumbo but made roux. We use jars if we have them. This is a dear gumbo!!!!


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Salt, Red Pepper, Garlic, Black Pepper, Paprika, Soluble Crab Spice (Polysorbate 80, Natural Flavor, Water, Potassium Sorbate, Sodium Benzoate), Oleoresin Paprika.