Dupre Family Chicken and Sausage Gumbo Recipe


7 chicken drumsticks, with skin
6 bone-in chicken breast halves, with skin
1 tablespoon Cajun seasoning blend (such as Tony Chachere’s(r)), or to taste
1/2 cup olive oil
1/2 cup dry white wine
1/4 cup olive oil
4 cups chicken broth

1 large yellow onion, chopped
1 large green bell pepper, chopped
1 large celery stalk, chopped
3 tablespoons olive oil

1 cup all-purpose flour
1 cup canola oil
10 cups boiling water, divided
2 teaspoons Cajun seasoning (such as Tony Chachere’s), or to taste
1 teaspoon garlic powder, or to taste
1 teaspoon cayenne pepper, or to taste
1 1/2 pounds smoked sausage, cut into 1/2-inch slices
2 tablespoons olive oil

2 cups uncooked jasmine rice
3 cups water
1 bunch green onions, chopped


Peel back the skin from the chicken drumsticks and breasts without removing the skin, and make several deep cuts in the chicken meat. Sprinkle 1 tablespoon of Cajun seasoning into the cuts and onto the meat, then replace the skin. Whisk 1/2 cup olive oil and white wine together in a bowl. Place the chicken into a large bowl, pour the olive oil mixture over, stir to coat, and refrigerate 1 hour.

Remove the chicken pieces from the marinade, and discard the marinade. Heat 1/4 cup olive oil in a large skillet until the oil shimmers, and brown the chicken pieces over medium heat, working in batches if necessary, about 5 minutes per side. Place all the chicken pieces into a large soup pot, and pour the broth over the chicken. Bring the mixture to a boil, reduce heat to a simmer, and cook the chicken until tender, about 20 minutes.

While the chicken is simmering, place the onion, green bell pepper, and celery into a skillet with 3 tablespoons of olive oil, and cook and stir until the onions are transparent and the peppers have softened, about 8 minutes. Set the onion mixture aside.

Make a roux: mix flour and canola oil