225 reader-shared holiday recipes: LeRay’s Cajun Chicken and Sausage Gumbo

LeRay’s Cajun Chicken and Sausage Gumbo

Submitted by Scott Leray

Yield: 8-10 servings

“My dad’s gumbo is more than just a recipe,” says Juliette LeRay. “It’s a taste of home and a family tradition I’m grateful to carry on. Anytime we have guests over for Christmas, Halloween or Thanksgiving, this is my dad’s ‘geaux-to’ dish.”

3 Tbsp. canola oil

1 lb. smoked pork sausage, sliced

1 medium yellow onion, chopped

1 green bell pepper, chopped

2 tsp. minced garlic

2 (32-oz.) cartons chicken broth, divided

5 heaping tsp. roux

½ tsp. Better Than Bouillon chicken base

½ tsp. each dried parsley, onion powder, garlic 
   powder and red pepper flakes

3 dried bay leaves

Slap Ya Mama Cajun Seasoning to taste

Cayenne pepper to taste

1 (12-oz.) bag frozen sliced okra

6 to 8 boneless chicken thighs, cut into pieces

2 to 4 Tbsp. cornstarch (optional)

Instant roux (optional)

Hot sauce to taste

1 Tbsp. Kitchen Bouquet (optional)

½ cup chopped green onions

Splash white wine vinegar

Cooked white rice for serving

Filé for serving

In an 8-quart pot, heat canola oil over medium-high heat, and sauté sausage for about 5 to 7 minutes or until slightly brown. Add onion and bell pepper, and sauté until onion is translucent and veggies are soft. Add garlic and sauté for another 1 to 2 minutes. Add 1 carton chicken broth. Add roux. (If roux is stiff, work with a fork in a dish before adding.) Add Better Than Bouillon. Bring gumbo to boil for about 2½ minutes until roux is dissolved, stirring often. Remove from heat. Add parsley, onion powder, garlic powder, red pepper flakes, bay leaves, Slap Ya Mama and cayenne pepper. Stir to combine. Add okra and chicken. Add second carton of broth, which should fill pot to the top. Add more water if necessary.

If gumbo needs to be thickened, make a slurry by blending cornstarch with 1 cup cold water and adding little by little to gumbo. Alternatively, sprinkle a small amount of instant roux in the pot and combine. Add Kitchen Bouquet to darken liquid if needed. Add green onions. Return to a boil, and simmer over low heat for about 1 hour, stirring frequently. Add splash of white wine vinegar before serving. Serve over cooked white rice with filé.

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This article was originally published in the November 2026 issue of 225 Magazine.