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Mama’s Chicken & Sausage Gumbo


Gumbo is one of those authentic dishes whose roots are deeply engrained in Louisiana’s culture and people. There are many variations of gumbo all over Louisiana and each variation is authentic and delicious in its own right.  With Ville Platte being located in south-central Louisiana, we didn’t have consistent access to seafood or many other ingredients you might find in other gumbos.  We instead made a gumbo with the ingredients that are most abundant in our area, such as chicken and pork.  For that reason we traditionally prepare a Chicken & Sausage Gumbo with a dark roux. During the cold winter months a very large pot of gumbo was often made and we would eat on it for a couple of days.  We had no complaints eating leftovers when it came to Gumbo, it actually gets better with time. This winter, try preparing a chicken &sausage gumbo.  Make a large pot of it so you can eat on it for days and keep the smiles coming from all that get to enjoy it.


  • 1 chicken, cut up & remove skin
  • 500 grams smoked pork sausage, cut into 10mm pieces
  • 2 litres water
  • Slap Ya Mama Gumbo mix (142 gram box)
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 garlic clove, minced
  • 1 bunch parsley, diced
  • 1 bunch green onions, chopped
  • 2 ½ tbsp. Slap Ya Mama Original Blend Seasoning
  • Slap Ya Mama Pepper Sauce, topping


In a wok, large saucepan or pot over high heat, add2 litres of water and bring to a boil.  Add the Slap Ya Mama Gumbo mix (142 grams), boil until the Gumbo mix is completely dissolved, stirring occasionally.  Reduce to medium heat; add sausage, onions, bell peppers, garlic and 2 tbsp of Slap Ya Mama Original Blend Seasoning.  Boil for 15minutes.  With the remaining ½ tbsp. of Slap Ya Mama Original Blend Seasoning, season chicken and add to pot. Bring to a boil and boil for 1hour.  With 10 minutes remaining of the hour boil, add parsley and green onions.  Reduce low heat.  Serve over rice, add a few dashes of Slap Ya Mama Pepper Sauce and enjoy!