Chicken and Smoked Sausage Gumbo

In the last 30 days, one of my online friends, Andes Cruz (she’s a talented art jeweler BTW), started a Blog-O-Sphere Think Tank group on Facebook. She asked people if they would like to blog together once a month on the same topic, linking back to each other. It sounded like fun and a nice diversion from the regular blog posts that we do, so I signed up. The other bloggers who are participating in this theme post will share links to their blogs and it will be a great way to see what everyone has posted. I have links to their blogs at the bottom of this post. I hope you will enjoy this diversion.

The topic for February’s post is “What is your favorite winter meal / recipe?” That was so easy for me because Dan had just made Chicken and Smoked Sausage Gumbo on Superbowl Sunday. It was the perfect day for that kind of comfort food. We were in the midst of another blast of winter and I was coming home from a weekend meeting with the CoMA (Colorado Metalsmithing Association) board members. When I walked in the door Sunday afternoon, not only was I greeted by our bassets & Dan, but that wonderful aroma of gumbo! Yum.

Dan is a great cook and he does most of the cooking. This recipe is one he modified from Emeril Lagasse’s Louisiana Real & Rustic.

Here’s the recipe with Dan’s modifications:

Chicken and Smoked Sausage Gumbo



3/4 cup vegetable oil, 3/4 cup flour, 1/4 teaspoon cayenne, 3 bay leaves

3 cups water, 3 cups chicken broth, 1 1/2 cups chopped onions,

1 pound boneless chicken meat, cut into 1″ chunks

1 cup chopped celery, 1 cup chopped bell peppers, 1 teaspoon Rustic Rub (Emerils)

1 pound chicken sausage *** (Dan frequently changes this up with different types of sausage like andouille, smoked turkey, kielbasa), cut the sausage crosswise into 1/2 inch slices

1 1/2 teaspoons salt, 2 tablespoons chopped parsley, 1/2 cup chopped green onions,

1 tablespoon filé powder



1. Combine the oil and flour in a large Dutch oven over medium heat. Stirring slowly and constantly for 20 – 25 minutes. This makes a dark brown roux; chocolate color.

2. Add the onions, celery, & bell peppers to the roux; continue to stir for 4 – 5 minutes or until wilted. Add the sausage, salt, cayenne, & bay leaves. Continue to stir for another 3 – 4 minutes. Add the water and chicken broth. Stir until the roux mixture is combined with the additional liquid just added. Bring to a boil, then reduce heat to medium-low. Cook uncovered, stirring occasionally for about an hour.

3. Season the chicken with the rustic rub and add to the pot. Simmer for 2 hours.

4. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, creen onions, and filé powder.


We like to cook some brown rice and start off with some rice in a bowl. Add several scoops of the gumbo over the rice and then add a dash of our favorite hot sauces to spice it up a bit. A slice of fresh sour dough bread on the side and you are set!

Here’s the list of my fellow participants in this month’s post. I hope you’ll stop by their blogs and see what they’ve posted.

Andes Cruz:

Stephanie Nocito Clark:

Kirsten Skiles:

Natsuko Hanks:

Shaun Young:

Brad Severtson:

Wendy Kelly:

Beth Cyr:

Kathryn Cole:

Hope you enjoyed. What are your favorite winter meals/recipes?

I’m headed back to the studio, pieces are almost finished and I’ll be posting new work soon. Until next time, aspire to be more as an artist and a person.