Sherry's Chicken and sausage gumbo

by Sherry Edwards
(Ferriday, Louisiana)

I have been making this gumbo recipe for many years. I got it from my mother in law who grew up on the bayous of south Louisiana. She made this at least once per week all year long. Everybody loves it. I taught my children how to make it and now they are teaching their children. I hope everyone enjoys it.

Here are the ingredients.

1 large baking hen
3 quarts water
1 pound sliced smoked sausage (Cajun andouille is best)
1 cup vegetable oil
2 medium onions chopped
1 cup celery chopped
1 cup bell pepper chopped
2 cloves garlic diced
1 cup green onions chopped
1 small can Rotel tomatoes
1 cup Kikkoman teriyaki sauce
1 cup Tony Chachere's brown gravy mix or Instant Roux Mix
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper


De-bone hen and set meat and carcass aside.

In a stock pot add 3 quarts of water and the hen carcass. Bring to a boil then reduce to med low head and cook until water has been reduced by half. This will take about 2 hours.

In a large heavy pot at least 5 quart size, heat the oil until hot, add the chicken and brown on all sides. This should take about 10 minutes. Add sausage and brown cooking 10 more minutes.

Remove meat and drain oil from pot. Add onions, celery, bell pepper and garlic and cook until caramelized but don't burn it. Add teryaki sauce and 1 cup of water to prevent the teryaki from sticking. Stir. Add all seasonings except green onions plus stock from cooked hen and stir well. Add the browned meat. Simmer for 30 minutes.

Take the brown gravy mix and stir it into a small bowl of cool water and stir until smooth. Add this mixture slowly to the pot stirring constantly. Now add the green onions and simmer for 45 minutes to 1 hour. You can add water or stock if it is too thick.

Serve this over rice. This will serve 6-8 people.