This is a great Chicken and Sausage Gumbo recipe with just the right amount of heat for the timid. Don’t worry though, you can kick the heat up to whatever level pleases you. You can customize this recipe to your taste so don’t be afraid to experiment.
I garnished this with Blackened Shrimp because I like them that way. 12 oz of raw small or medium peeled and deveined shrimp can be added near the end of the cook cycle so they don’t overcook. Oysters and/or crab will work as well. The okra is optional in this recipe because I don’t like it but feel free.
File is usually used as a thickener for gumbo but not in this recipe. I use it for flavor and the chocolate roux is the thickener. I use water in this recipe but feel free to try chicken or shrimp stock but watch out for salt so you don’t ruin it.
Products to help cook your Chicken and Sausage Gumbo