Chicken & Sausage Gumbo with a Homemade Stock by The Cajun Ninja

Hey guys, many have asked for a Chicken and Sausage Gumbo with a Homemade Stock. So here we are. Give it a try and adjust to your liking.
Music by Horace Trahan
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[@TheCajunNinja]

CHICKEN & SAUSAGE GUMBO with HOMEMADE STOCK STOCK 5 Quarts of Water 2 Raw Whole Chickens 1 Onion 2 Sticks of Celery 2 Carrots The ends from 1 bunch of Green Onions 2 Tablespoons of Salt 1 Tablespoon of Garlic Powder INGREDIENTS 1 & 1/3 Cup Vegetable Oil 2 Cups All Purpose Flour 1 Yellow Onion 1 Green Bell Pepper 3 Sticks of Celery 1 Bunch of Green Onions 4 Cloves of Garlic 1 Handful of Fresh Parsley 2 lbs Smoked Sausage 1 Tablespoon of Cajun or Creole Seasoning 1/2 Tablespoon of Salt 1 Teaspoon Garlic Powder 3 Bay Leaves 1 Cold Bottle of Water at the end *1/4 teaspoon cayenne* if you want it spicy Heat up a large pot over a Medium/Low Heat. Also heat up a large stock pot filled with 5 quarts of water. Cut up an onion, two sticks of celery, and three carrots into some larger pieces. Add the vegetables to the stock pot. Add the two whole raw chickens to the stock pot. Add two tablespoons of salt and 1 tablespoon of garlic powder. Raise the heat to a boil. As you start to see it come to a boil, feel free to scoop out any foam you see come to the top. Once you’ve reached a complete boil, cover, lower to a simmering heat, and let cook for one hour. Meanwhile, chop the onion, bell pepper, celery, green onion and garlic for the gumbo. Save the ends of the green onion, and add them to the stock pot. Also at this time, cut up your sausage, so that you have it prepared. To the large pot, add the 1 & 1/3 cup of oil, then the 2 cups of flour. Begin stirring to get a roux started. You will stir until you reach almost a dark chocolate color. Could take up to an hour and a half or more. When you’re getting close to the one hour mark on the stock, lower the heat to the roux. This will allow you to let the roux sit for a bit while you handle the stock. Remove the chickens onto a tray off on the side. Strain the stock through a sifter so that you keep the juice, but remove the vegetables. If you want to add the remaining vegetables to your gumbo later, you can. I tend to just snack on them as I’m cooking. Let the stock and chicken sit while you finish getting the roux to a chocolate color. Meanwhile, heat up a large pan on a medium heat. Add a small amount of oil to the pan and drop the sausage in. Sear for about ten minutes. After the 10 minutes is up, remove the sausage into a bowl on the side. Next add the chopped vegetables to the pan. Begin stirring to bring up any of the remaining drippings. If the drippings seem like they’re really stuck to the bottom of the pan, just add a small amount of cold water. Sauté for roughly 20 minutes. Carefully balance your time between the vegetables in the pan, and the roux in the pot. After 20 minutes, you can add some of the chicken stock to the pan. Break up anything on the bottom, then cover the pan and just let it simmer until the roux is done. Once the roux has reached a good chocolate color, add the vegetables to the pot of roux. You may want to use an oven mitt, it will be very hot. Blend the mixture in. Begin adding in the stock to the pot a ladle full at time. Stir after each few ladles of stock. When you’ve reached a creamy mixture, add all of the stock to the pot. Add the sausage back to the pot. Add the cajun seasoning, salt, garlic powder, and bay leaves. Raise up your heat up to reach a boil. Chop up your handful of parsley, and add it to the pot. Once you’ve reached a boil, Cover the pot, lower it to a simmering heat, and let cook for two hours. Meanwhile, pull all of the chicken off of the bone, and put in a container off on the side. When done, you can put the chicken in the fridge until needed. After the two hours is up, you want to get some rice cooking. Once you have the rice cooking, add the chicken to the pot, bring the heat back up to a slight boil, cover, lower to simmer, and let it cook for another 30 minutes. After the 30 minutes is up, turn the fire off, add a cold bottle of water, and serve! Enjoy!

[@markweitkamp6092]

I made this a few months ago and it was a HUGE hit. I'm making it again tomorrow but I'd like to try it using Kary's Roux. How much jarred roux would I use?

[@slimfrank5660]

what brand smoked sausage?

[@ashtonalex3813]

I dont mean to be so offtopic but does anyone know of a tool to get back into an instagram account..? I was dumb forgot my account password. I would love any assistance you can give me

[@donovanatticus5677]

@Ashton Alex instablaster =)

[@donovanatticus5677]

@Ashton Alex No problem :)

[@guyfederer2261]

This MAN can cook. I’ve tried about a dozen or so of his recipes and all were amazing. He also makes it easier to follow than a cookbook. With a great sense of humor

[@faethore8541]

It always cracks me up when people argue about what goes into a dish that was traditionally cooked with what ever happened to be available at the time. If you had some chicken...you used chicken... if you had some sea food...you used some sea food. If Okra happened to be available, then you would use it. File powder was easily preserved and could be used year round. I've had dozens of varieties of gumbo and I don't think I've found one that I didn't like. Hell, I know of a lovely, little old lady who, once a year, makes a gumbo with Greens...and it's da bomb!! Love your videos Mr. Ninja. :)

[@IslenoGutierrez]

Faethore My grandmother always makes a green gumbo for lent called gumbo z’herbes (pronounced zab, rhymes with jab). Its an old time lent gumbo

[@elizabethrichardson8380]

I have made all your gumbo videos from the past, but this one is by far my favorite. It is the best gumbo I have ever had! May God continue to bless you, your family, and all your future endeavors in the coming year 🙏.

[@SmokinandGrillinwithAB]

Awesome video bro and I like your style. You've just earned another subscriber! Gumbo looks good too bro. Deserving of 2 thumbs up!

[@TheCajunNinja]

Smokin' & Grillin' wit AB Hey thanks man! I appreciate you chiming in! 👊🏻😊

[@kimberlymerriam]

Please oh please come out with a cookbook! Thanks for sharing all of your delicious recipes with us! Pi-yah! With love, from Lake Charles, La.

[@TheCajunNinja]

Kimberly Merriam one day!

[@timewithchels3346]

I agree. I always watch his videos when I'm cooking one of his dinners

[@BayouChilehead]

That is the definition of cooking with Love!! Great job!

[@TheCajunNinja]

Bayou Chilehead hey thanks!

[@tracyhopkins9582]

Another amazing recipe chef! Looks great.

[@Jake-uw6bh]

Trying this recipe for Christmas dinner. Thank you so much Brotha man.

[@snarkydinkfarm329]

My corner of Central Michigan thanks you for your fantastic video...

[@philipwaters6264]

I followed your recipe and wanted to let you know it was a huge hit!!! Love your recipes and can't wait to try more. Thank you for sharing with us!!!!

[@TheCajunNinja]

Philip Waters oh right on!! This one ☝🏻 here?

[@dorothysue1]

That is a beautiful thing!

[@mcb2606]

Love it!!! Great video!!!!!

[@katrinalee009]

Loved loved loved this video!!

[@TheCajunNinja]

Why thank you!

[@scuba9292]

Looks awesome. Great job.

[@DevilsInBaggyPants1941]

You’re awesome, I’ve made 2 pots in the last month, it’s been great both occasions, today is the 2nd pot by the way. Thank you for your videos sir!!

[@bigdre9276]

GOD bless you brotha! Thank you for the recipe!

[@jimcarruth5290]

I cooked this & it was awesome & hubby said was best i ever made! Thnx cajun ninja! You really improved my chicken & sausage gumbo & I didn’t think I could improve on it! Wow, was i wrong! You the man! 👍🏻

[@xtrak3820]

Wow looks so good!!

[@BarryMunkasy]

clearly a labor of love ... a labor of time ... and a labor of dish washing ... Some interesting and unique techniques that I’ll have to gve a try

[@TheCajunNinja]

Barry Munkasy hope you enjoy it!

[@aeonflux_504]

I'm here for your delicious recipe!!! Ooh wee! I had bang that bell upside it's head to see you work your magic! Love you Cajun Ninja, you're the man!!! Pi-yah!!!! I can't resist a homemade stock gumbo, me and moms make it this way. Yummy!

[@TheCajunNinja]

Aeon Flux_504 haha, that’s awesome!

[@swampace30]

Rice krispie cereal and gumbo was my childhood breakfast.

[@sjane2323]

That looks soooooo good.

[@brianmorales8169]

You make this look easy. But it takes time to make perfection. I will make this one day. I need to get me a pot like these ones you have. Great video bud and looks amazing as always.

[@DHB2]

I've made every version of his gumbo with the okra and without and it all came out amazing! I'm doing his seafood boil tomorrow then I'll make this version in December sometime.

[@johnsonvalsin]

That’s real gumbo! Thumbs up! You did that.

[@KillboyMetalhead]

Made this recipe for Thanksgiving... along with my fried turkey. Brother! Maybe it was watching the Saints kicking the dirty birds around but this was easily the best chicken sausage gumbo I’ve ever had. Ive always used equal ratios on my oil:flour so I believe it was your roux ratio(more flour) that really set this off. Great recipe. Thx my man.

[@lightning4871]

Good job again. Love it!

[@TheCajunNinja]

Lightning48 thanks!

[@masterlee4370]

That is one awesome looking gumbo. It would be great with okra, and it would be great without okra. Thanks Cajun Ninja

[@leebailey138]

I've made several of your recipes and nearly all were 10's. I'll be making this for Thanksgiving 2019. Native Natchitoches Louisianian living in Tx. Thanks

[@thenoland5554]

I freakin' luv this guy. He can cook AND! he's funny as hell. Dats real cookin' rite der. Who Dat!

[@TheCajunNinja]

Noland C Ardis LoL thank you for the kind words!

[@gregvitrano5324]

I agree about the okra, it's for seafood gumbo. I usually make gumbo after Thanksgiving with the leftover turkey...great video, Thanks.

[@gregvitrano5324]

I remember my mom making a roux, man it looked like chocolate frosting, I begged her for a taste...as you can imagine it didn't taste like chocolate

[@micheline75018]

Good job, and delicious as usual! You're a great cook and entertainer :-) Thanks!

[@TheCajunNinja]

Micheline Lamboley thank you very much! 😊🙏🏻

[@jacobdavies654]

The people who thumbs down this are from Shreveport

[@TheCajunNinja]

Jacob Davies haha, c’mon now! They alright up there. 😁👊🏻

[@sonjiaj1156]

oh hey now we are not gonna do that

[@progressivemr.j1225]

Ya momma lol

[@IslenoGutierrez]

Jacob Davies I had to laugh cuz I know what you mean lol... but they still in Louisiana even if it’s the far north of Louisiana so they get a pass

[@BigGWalker]

ratchet city lmao

[@WarFox64]

Love the recipe. You should do a separate video for the potato salad. I'd be cool to see how you do it.

[@CruzesLouisianaOutdoors]

Looks awesome brother thanks for sharing!

[@mollyblankenship5901]

I make mine exactly like this, the only difference is I use smoked chicken my husband makes and then I add 1 tsp Cavenders Greek Seasoning and it’s a game changer! Love all of your videos!

[@katherineglim1121]

Best Gumbo I've ever made, thanks!

[@elizabethshaw734]

Thank God someone else besides Charlie banging on his glass table! :-)

[@geraldsam1694]

Looks very good

[@jayjdietrich]

Exactly right, Bruh! Made this last cold front, no okra, no tomatoes, no filet. The Wife was doubtful...until she tasted it.

[@IslenoGutierrez]

jay dietrich It’s common for folks in south Louisiana to leave okra and tomatoes out of a chicken sausage gumbo, but it is common to add filé. But you don’t have to put it if you’re not in the mood for a filé flavor or dislike it. I personally like filé, but gumbo is about what you want to put in your own gumbo.

[@johnd5805]

Yes my mout be watering. PieYow!!!! Take the pot if it's too hot to sit in the fridge and put it in the sink full of cool water. When the water gets warm in the sink do it again a couple of times. It will draw the heat out of the pot so you can stick it in the fridge and warm it up tomorrow for when LSU is beating Bama tomorrow.

[@jordanbarrow3595]

In regards to the okra, I love it and add to my gumbo here and there but we mainly do chicken, sausage, shrimp...add crabs every now and then too

[@elizabethshaw734]

You get the vegetables caramelized flavor profile. Not the regular normal flavor profile from simply just sauteing them. Once you have the Mailliard reaction which is caramelization, it changes the taste of everything including bread when you toast it.

[@mercyme5389]

OK, I feel stupid !!! Should have continued to watch the video. I have watched the chicken and sausage video many times, first time watching this one!! Enjoy watching you put it together..... GO LSU

[@louisalewis4631]

Thank you for sharing your chicken and sausage gumbo recipe. It looks so GOOD.😋 BTW I prefer mine with rice in it instead of okra.👊😎💕

[@TheCajunNinja]

Louisa Lewis I knew I liked you. 😁👊🏻

[@westhavenalwaysandforever]

I'm about to make that piyaaaaa hey Cajun 🤗🤗

[@jamesgannaka.awesome9628]

Looks delicious 😋 send some my way- James from Alabama

[@TheCajunNinja]

James Gann you bet! 😁👊🏻

[@tsunani3178]

Now I want sum Gumbo It looks good!!

[@rtaylor8522]

Finally real Cajun creole food. Just found you in a store in bedico ( your seasoning) definitely a fan keep up the good work

[@TheCajunNinja]

Really appreciate that. Thank you 😊👊🏻

[@elizabethshaw734]

For those who can't do heat like myself with a geographic tongue ragin Cajun makes a mild Cajun Creole seasoning. They talk about how not all Cajun and Creole food needs to be hot spicy. I can't use a regular Cajun or Creole seasoning blend there is too much red pepper. So I use ragin Cajun mild and it's absolutely delicious!

[@coricross682]

Love this! I love how you spread the seasoning around. I’m not one who likes okra or filè in her gumbo either. Looks yummy!

[@CunoWiederhold]

Great job! Surely you have a rice cooker hidden off to the side. LOL I have a La Cruset 6 quart dutch oven, great for my Gumbo making! I might need to get a bigger one.

[@chrismariscal4638]

Looks good bubba🤤🤤🤤🤤

[@soniabergeron8711]

I smell it already !!

[@juliaester4424]

A real Cajun cuisine

[@evajo911]

I made a huge pot of chicken and sausage gumbo for a family event. The rioux is the most important to me. I left out the celery cause I dont like it. So very un-cajun of me. Anyway made it just like yours. It was the best ever. Thanks for your recipes.

[@TheCajunNinja]

Eva Jo Scott way to Geaux!! I’m glad it all worked out

[@myshrallbayou]

Thanks for the video, you clearly put a lot of work into it. My only suggestion would be to butcher the chicken first, use the left over chicken to make the stock. Reason being by the time you add the chicken meat to the gumbo it has been "boiled to death" making the broth. Keep up the good work!

[@blackmanta7709]

Man you be Jammin with this music AC DC Thunderstruck James Brown I Feel Good. gone boy with your bad self...DJ Cajun Ninja👑🏅🌟🌟🌟🌟🌟🤜🤛

[@TheCajunNinja]

Lennie L Hunter LoL only the best!! 😁👊🏻

[@timetravelller_]

Choooo baw ..nah dats what I’m talking bout podna #greetingsfromchauvin

[@missypooh0912]

OH YES! GUMBO!

[@joshww2339]

Dudes the real deal holyfield !

[@TheCajunNinja]

Josh WW haha thanks man

[@joshww2339]

The Cajun Ninja love your channel man.

[@alwash6050]

This is what I'm making to watch LSU beat Bama!!!!!

[@TheCajunNinja]

Al Wash 😁🙏🏻

[@johnd5805]

That's right.

[@alwash6050]

It was the gumbo!!!!! Geaux Tigers!!!!!

[@johnd5805]

@@alwash6050 TOO CLOSE

[@alwash6050]

@@johnd5805 you're right. You can never ease up on a Coach Saban led team. Them Tigers showed out today tho

[@ketocajun7451]

Let those Couyons think what they want, Okra does not go in my Gumbos but yes on the Filé! Enjoy the Holidays! Geaux Cajuns!

[@IslenoGutierrez]

Keto Cajun cuz dey don’t know no betta bruh

[@ketocajun7451]

@@IslenoGutierrez Tru Dat!

[@BeeYonCahReigns]

Love this! My family call this a “Poor Mans Gumbo”

[@lremmerts]

I made this a few days ago. My family loved it, it was delicious but we never had Gumbo before so I have nothing to compare it to 😂 when the world is safe again, we'll take a trip to New Orleans to try authentic Gumbo for the first time. Any recommendations which restaurant is the best?

[@ThelegendTMC]

Homemade is always better

[@jamiekennisoncormier9293]

🔥💥

[@glennmcdonald4557]

I've never browned my sausage and veggies but will give it a try. What cajun seasoning brand do you prefer. Anyways good job. Iowa,La.

[@TheCajunNinja]

glenn mcdonald Any reputable brand works! 😊👊🏻

[@johnbrannon7043]

WOW

[@victoriasouza1808]

I would love to know your recipe for tater salad. 💖

[@micheline75018]

OK, I guess I'll have to try making a roux for the first time. Hope it will come out OK. I'm a bechamel pro though!!:-):-)

[@TheCajunNinja]

Micheline Lamboley you got this! 😊👊🏻

[@MikeMurano]

Great video! Does your gumbo broth ever evaporate too much when you cook it for 3+ hours? It didn’t look like it in this video but that’s usually the case for me. I add a lot of chicken stock in the beginning and then after a couple of hours I end up adding more because it cooks down so much. My flavor will be so incredible but the ratio of broth to meat is just a bit unbalanced for my liking. So when I add more stock I’ll season it and let roll for an extra hour or so. It still comes out really tasty I was just curious if there were any tips on this

[@ceecee8757]

Hi, Cajun Ninja! New subbie here! Your gumbo looks amazing! You ever eat this gumbo with a grilled cheese sandwich on the side?

[@elizabethshaw734]

Either you use the room which thickens nothing because it's so dark the darker the room the less it thickens or you use okra and file. Filet is sassafras leaves ground up and it doesn't thicken much of anything either. It is never put on gumbo once the gumbo is done cooking it needs to be cooked into the gumbo.

[@tydusrain4476]

Hey dude! I absolutely love your gumbo videos, your original one actually inspired my family to try out a homemade gumbo for the first time for a party and it was a huge hit. I just had a question about the roux! I know now (from your videos) that it's a mad waiting game for the roux to be nice and dark brown. We didn't know exactly what we were doing going into it, so we probably got our roux to the caramel color stage and then got impatient and moved on lol, but everything still turned out great. I was just wondering why the dark color was so important? Is there a difference in the final outcome?

[@TheCajunNinja]

Tydus Rain the darker the roux, the more depth in flavor and color your gumbo will have. So it can be tedious, but worth it. 😊👊🏻

[@dustingasin3977]

A darker roux has more flavor. That's why most folks cook it till they get that dark chocolate color

[@seafoam5245]

10:00 dass the making of a good rice and gravy rite dere cher. And as far as okra goes I think the dark roux is what makes gumbo authentic

[@IslenoGutierrez]

seafoam speaking of rice and gravy, ain’t nothing like a good chicken fricassée

[@ZetaLadyBleu1920]

Love this. Now do u cook the rice separately or in the gumbo?

[@TheCajunNinja]

Mala B. Walker always separately 👊🏻😊

[@dh1realgaming795]

I just subbed after watching you for years. Don't know what took me so long but I'm here. Can I substitute Canola for Vegetable oil for the rue?

[@cookierodriguez7994]

If we were to try and add shrimp, at what point do we incorporate that into it?

[@floydharrington9365]

What taste better in your option ? the homemade stock or using the box stock with rotisserie chicken ??

[@thomasborne2422]

Where's the potato salad!? Looks fya!

[@TheCajunNinja]

22:26 😏

[@ericfoster3636]

Great Gumbo Young man! Shout out to LSU from this Old Clemson Fan. Y'all earned that Natty!!

[@TheCajunNinja]

Eric Foster hey thanks my dude, very kind of you! 👊🏻🐯🐅

[@ericfoster3636]

@@TheCajunNinja Good Night! Whoooo This is the best gumbo I've ever made! Thank you for the lesson!

[@TheCajunNinja]

Eric Foster u da man!

[@stevenphillips4486]

What type of sauté pan, pots, etc do you use ?

[@coryellis9480]

Question. How much roux would be needed for 5 gallons of gumbo? Any help would be needed. Thanks in advance.

[@dh1realgaming795]

The cold water probably seized the fat in the soup wich would make it almost jelly like. Yum yum extra flavor.

[@krisk4513]

Please post new videos - ready for more great recipes!

[@mercyme5389]

Hello from MI, my mom is from New Roads LA. I am making gumbo for the first time for New Years, I practiced making my roux yesterday and it was fine. Unless I am missing what seasoning are you using for your gumbo? Thank you, from one bro. to another men in the kitchen holding it down!!!

[@benbujwah]

mercy me tony chacheres is a popular creole seasoning used in gumbos

[@melissal.9309]

What is the size of your cast iron pot?.I'm looking for a new gumbo pot. thanks

[@CleanWithConfidence]

13 quart

[@Baham469]

Question, what size pot is that-that the roux was made in and gumbo finished in? You may have said it but I missed it.

[@CleanWithConfidence]

13 quart

[@jsee0611]

Boudin!! Pls sir!! I know you know what you are doing!! Help us out. Out here in CALIFORNIA!! Pls!!

[@aimeegilbreth1272]

My husband is requesting that I make this tomorrow. Is the recipe somewhere?

[@clarenceslaubaugh4707]

Get a Hot pot strainer, catch the grease off the stock but allows the stock to pass through.

[@TheCajunNinja]

Clarence Slaubaugh solid! I appreciate that tip! 😃👊🏻

[@clarenceslaubaugh4707]

To be exact it is called Temchy hot pot fat skimmer spoon, only like 7 bucks on Amazon

[@garrettreeves9592]

What's the pot you are using I have my cast iron but I like that pot.

[@r6chick09]

Garrett Reeves Le Creuset

[@BeyondtheVeilwithKorah]

Finally, lol. Slacker. 😂😂😂😂

[@TheCajunNinja]

K. Real slacker? 🤔

[@BeyondtheVeilwithKorah]

@@TheCajunNinja yep. Took to long to upload another recipe. Ima need one every week.😂😂😂😂Teacakes next?

[@TheCajunNinja]

K. Real lol, been a little busy

[@jonr733]

Next do Ettoufee!

[@DrakeFieldss]

Wasssuupp! 👊🏻

[@TheCajunNinja]

Drake Fields yooooo My Dude!! 👊🏻

[@malina1239]

If your roux is clumpy , just add more of the fat you are using wether it’s oil,butter or lard . Making a roux isn’t magic or art , it’s science and you need 1/ 3 more fat than flour 😊

[@cayenneman08]

Title says "Chicken and Sausage"...is it Chicken and Sausage or Chicken and Sausage Gumbo? : ) Btw I always love it when you Ninjy Chop the Trinity!!!!! You kick ass Ninjy!

[@TheCajunNinja]

Scott L. H hey thanks! Should be changed soon

[@jimcarruth5290]

What size is that pot? The one you made the rue in?

[@TheCajunNinja]

10 quart

[@manji575]

Ive already "liked" this video and I havent even watched it yet

[@BeyondtheVeilwithKorah]

Me too.

[@TheCajunNinja]

Lol you guys are awesome!