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Chicken and Sausage Gumbo With Perfect Potato Salad | 50 States, 50 Plates | Louisiana



The perfect homemade chicken and sausage gumbo needs to be served with some incredible southern-style potato salad.

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Chicken and sausage gumbo recipe:
Cajun Roux + veggies
1 cup + 3tbsp (120G) all-purpose flour
1 cup (236 ml) peanut oil
1 large yellow onion medium diced
3 sticks of celery medium diced
1 large green bell pepper medium diced

Gumbo:
Roux and vegetables from above
1 whole chicken roasted with meat picked off
1 whole chicken carcass roasted and simmered with 1 gallon of water
1 1/2 pounds of andouille sausage
7 garlic cloves minced
1 Jalapeño or Serrano pepper with a slit in it
3 quarts of homemade chicken stock
2 tsp fresh ground black pepper
1 tsp kosher salt
2 tsp cajun seasoning
4 tsp hot sauce
1/2 tsp cayenne pepper
Serve with long-grain white rice
Sliced green onions for garnish

Southern Potato salad:
2 pounds Yukon gold potatoes
5 hard-boiled eggs
1 medium yellow onion diced
1 green pepper diced
2 celery stalks
1 cup mayonnaise
1/4 cup yellow or creole mustard
2 tbsp apple cider vinegar with 2 tsp white sugar
2 tsp Louisiana hot sauce
1 tsp salt
1 tsp cajun seasoning
Spring onions to garnish

Almost Hard-Boiled Eggs:
10 eggs cooked in simmering water for 11 minutes

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43 Comments

  1. ThatDudeCanCook

    I had a lot a fun with this Gumbo recipe from Louisiana, I've spent a few years working for chefs from New Orleans during my cooking career in restaurants so cajun and creole cooking will always hold a special place in my heart… HAPPY COOKING MY FRIENDS!!

  3. Grassland

    I always wonder what your neighbors must think whenever you're beating the snot out of your fridge in the backyard. lol

  4. Kieran Walsh

    I'm no michelin star chef, but I usually cut from the bottom to the top of the bell pepper along the grooves, then just pull the sides off it, leaving the core intact and allowing me to remove the membranous white/seedy sections with my hands.

  7. Ann Zamora

    I peel my celery too. I really believe that the celery cooks down faster & better if those fiberous threads aren't there. 😊

  11. Kohle Jones

    I’ve done 30 minute roux and 5 minute roux by just going way higher on the heat and it didn’t affect the flavor 1 bit.

  13. Owen

    Quick question for my own recipe; I typically cut a whole chicken into 8 pieces and boil that for a couple hours to make my stock and get my chicken meat.. What do you think about this method vs the one you've shown here? Always looking for improvements!

  16. WrinkleFitzGerald

    No jalapeños !! What the hell!

    SEAR THAT DAMN SAUSAGE BOY!!

    Let it cook for a few hours!! Got damn boy!! My Louisiana eyes are bleeding!!

  18. Sunita Fisher

    🌸 the product called Slap ur mama is so funny
    I can just imagine you coining the catch phrase Slap Ur Mama cuz it tastes soooo goood 🎉
    Lol 😂🤣

    TIP put cooked chicken towards the end, because if you overcook it, it will be chewy and flavourless…..just horrible 😅

  26. NonprofitWrench

    All right, idk if I should be telling you guys this, but, don't do the rotisserie chicken. Do a southern fried chicken with seasoned flour. Drain off the oil. Then use that same nasty pan from the fried chicken with some of that used oil and the left over seasoned flour from the chicken for the rue. Then later when youre building it put that fried chicken in the gumbo.

  29. Corey Tohme

    Side note: Tony Chachere's is saltier than most "Cajun" seasonings. I reserve it for when I am adding a large amount of unseasoned water in a pot (beans, etc.). Tony's can easily over salt a dish. Slap Ya Mama is what I use more often especially if I am using a stock which was already salted. By the way, Slap Ya Mama is only salt, pepper, garlic powder, and red pepper so you can make your own blend if you want.

  30. josh jones

    im so sick of people saying that gumbo is "west african". it annoys me to no end when people try to virtue signal by giving false credit to "muh po' oppressed people". west africans had nothing to do with gumbo and there is no such thing as "soul food". buh… buh.. what about american bbq sauce? yeah… spanish adobo from the 1500's is an older version; lacking only tomato paste and brown sugar/molasses which they discovered in south america(tomatoes) and brown sugar / molasses(as a byproduct from producing rum) in the carribean. stop trying to change history people. african people have their own foods. you can find them in africa. and if you want to know what REAL traditional west african foods were before they were discovered, well… it aint nothing like "traditional" foods today. hint, grilled and raw bush meats were pretty much the entire menu(as well as a few fellow africans). ill tell you this though, scottish fried chicken, belgian waffles, canadian maple syrup and british-american hot sauce does not = african food or "soul food" or "african american food". im glad they like chinese takeout, mcdonalds and pizza too… just dont tell me any of it originates from them. now shut up and go eat your raw monkey kidneys, fufu and boiled opposing tribesmen.

  31. brett m

    when you go to hawaii please make mac salad from somewhere like graces , zippys or any restaurant over there thats 40+ years old otherwise its not original

  32. bill cook

    It’s always interesting to see none southerners take on gumbo.we give out a definite recipe than the one we prepare. ps: never tomatoes..

  33. Marvin Ellerbe

    Sonny it benefits from frying the dredged in flour chicken pieces in the cooking pot then browning the sausage and tasso. Remove all the meat then make the roux in the oil and fond left behind. Make the roux chocolatey dark then add half the trinity and sweat down a few minutes them begin adding the chicken and vegegetable stock. This will give many layers of flavor. Good effort though.

    The thing is the roux should have a dark earthy flavor, the chicken should only be simmered for 30 minutes so it still has bite. One portion of trinity goes in to cool the roux and an equal portion goes in after the stock is added so you have two levels of trinity flavor. The only time the chicken would be simmered for two or three hours is if you had the good fortune to find a tough old hen past her laying days…full of flavor but like shoe leather.

  34. Tboo1492

    Whoa–sorry but he lost me putting celery in potato salad.. never heard of that here in Acadiana.

  36. Lugenfabrik

    “Roast off” some chicken in the oven. Or as everyone else in the world says, “roast” some chicken in the oven.

  37. Justin Singleton

    This gumbo was done right, my only complaint is it's a little too thick for my liking but some folks like it thick but if it's a Creole gumbo it's a happy medium between a gravy and soup like texture, it's right in the middle of those two, but the methods and steps were right

  38. John Bainbridge

    My favourite egg-peeling trick: Drop the eggs in the ice bath, just long enough so you can handle them, crack the shells all around, then drop the eggs back in the water bath. Just a few seconds is enough for the water to get in under the shell. Then peel the eggs in the water to wash off all the little shell fragments. So easy. So fast.

  39. Evil Subhuman White Heterosexual Cis-Gendered Male

    I've never seen someone put so much unnecessary stuff into potato salad. Some foods are best made simple, and potato salad is one of them. Potatoes, mayo, onions, celery, salt and pepper, that's all it needs and it's great. Add eggs if you're into that. But man all these extra spices and stuff would just make it worse.

  42. Reece d

    I am worried when Dude gets cancelled after past allegations arise from kitchen appliances he's been involved with, and they use this channel as proof of past violent conduct towards fridges.

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