Chicken and Sausage Gumbo

One bowl of Chicken Sausage Gumbo served with a scoop of white rice.

The Best Gumbo

If you love Gumbo and you’ve been looking for an authentic recipe that’s easy and turns out perfect, every time, this is the recipe for you. If you’ve never tried Chicken and Sausage Gumbo before, this is the recipe for you. It’s got everything you need and starts with the most basic ingredients, the “Holy Trinity”; onion, celery and bell pepper.

1 package of smoked Andouille sausage and 1 package of 8 raw boneless chicken thighs.

Chicken, Sausage or Shrimp

This is a Chicken and Sausage Gumbo which consists of smoked Andouille sausage, a classic Cajun delight. But this recipe can be easily converted to a shrimp gumbo recipe if you simply swap the proteins out, pound for pound and season the shrimp the exact same way I recommend you season the chicken.

One pot of cooked Cajun style Chicken and Sausage Gumbo.

The Love for cooking Gumbo

It’s important to note that any gumbo starts with making a roux, which is slowly cooked equal parts of oil and flour. This is the base of the flavor in any gumbo, and it takes a lot of patience to make because it’s constant stirring over medium heat for, approximately, 20 to 30 minutes.

In the south, or online, roux can be purchased pre-made in mayonnaise size jars just like the one I show you in the video tutorial. If you can get your hands on some, it saves a ton of time cooking this recipe and you can focus on the other ingredients, instead, that make this Chicken and Sausage Gumbo so amazing.

Chicken and Sausage Gumbo Ingredients: 4-6 servings

1 Onion, chopped
1 Bell Pepper, chopped
1 Jalapeno, chopped (optional for spicy tastes)
2 Celery sticks, chopped
4 Garlic Cloves, chopped
4 tbsp Roux, (4 tbsp vegetable oil 4 tbsp all purpose flour, cooked)
1/2 can Beer

Kosher Salt & Pepper to taste

1 tbsp Blackened Seasoning, on chicken
1 tsp Kosher Salt & Pepper mixed, on chicken
4 Boneless Chicken Thighs, sliced
1 lbs Andouille Sausage, sliced
1 qt Beef Broth
4 Bay Leaves
4 Green Onions, chopped
1 Bunch Fresh Parsley, chopped

6 cups Long Grain Rice, steamed
Louisiana File Powder, a few dash’s for topping each serving

I designed this recipe to easily be doubled or tripled, if need be. Just follow the instructions in the video tutorial and I’ll show you exactly how to make this Chicken and Sausage Gumbo.

Bloody Mary Roast with Gravy

4 lbs Boneless Beef Chuck Roast, raw, still in the package.

Slow Cooker Roasts

I think that most people know that roasts are at their best when they’re cooked slow and low and this Bloody Mary Roast with Gravy is no exception. I use a standard Crock-Pot for this recipe or “Slow-Cooker” but you’re more than welcome to cook this in the oven, with a lid, at 200° Fahrenheit for the recommended 8 hours. The gravy is just a synch.

Fully cooked and shredded Bloody Mary Roast(Beef Chuck), on a white cutting board.

Bloody Mary Roast with Gravy Ingredients:

1 4 to 5 lbs Boneless Beef Chuck Roast
2 cups Bloody Mary Mix, Zing Zang

Gravy
2 tbsp Butter
2 tbsp All Purpose Flour
3 cups Roast Juice

Kosher Salt to taste

Cook in a Crock-Pot on low for 8 hours then make your gravy. I recommend adding Roasted Onions, Potatoes and Carrots as a side. Just follow the instructions in the short video tutorial and I’ll show you exactly how to make this Bloody Mary Roast.

Bloody Mary Roast Tutorial by PoorMansGourmet.

Slow Cooker Roasted Rack of Lamb

1.5 lbs Slow Roasted Rack of Lamb, with whole garlic cloves and rosemary, over cut Potatoes and Onions.

Easy Roasted Rack of Lamb

For all of you Slow Cooker fans out there, I put together a quick and easy Roasted Rack of Lamb recipe you can enjoy with ease. Thanks to the old “Set it and Forget it” method, you can prep this recipe hours in advance and walk away, with out a worry in the world, and back to an elegant meal. This is a “Well Done” recipe and, I don’t mean like a pat on the back. I’m talking about being cooked all the way through, like any roast should be, minimal ingredients and a few vegetables for a side.

Raw Rack of Lamb, dressed with garlic cloves, rosemary resting in a slow cooker with cut potatoes and onions.

Slow Cooking a Rack of Lamb

Personally, I prefer a pan seared rack of lamb that I can throw in the oven for 10 minutes or so but, that’s just me. I like my lamb medium rare and this recipe just isn’t that. Roasting cooks the meat all the way through.

The trick is to keep it tender and juicy and a slow cooker does just that. However, slow cookers made these days let out much of the moister right out of the pot and it sneaks out the sides of the crappy lids they’re now making. I firmly believe in trapping the moisture in there with a heavy glass lid. Some folks will just add water but, I’m telling you, you’ll never get the same results.

This is the first time I used a newer crock pot and I don’t like. If you’ve noticed recipes I’ve used in the past, I’m using a slow cooker from the 80’s, because they’re awesome, but my side handle broke off recently so I thought I’d give the new ones a try. I’ve been seeing the older Crock Pots, by Rival, showing up at my second hand stores and I think I’m going to start buying them up because these new ones suck!

Anyway, you might need to play with the roasting time, depending on the size of your Rack of Lamb. I cooked this 1.5 lbs rack for 6 hours and it turned out great. Honestly, it just needed gravy but, like I mention in the video tutorial, I highly recommend my Cherry Pie filling that can be used as a topping or glaze.

Roasted Rack of Lamb in a Slow Cooker with vegetables.

Roasted Rack of Lamb Ingredients

1 Rack of Lamb
2 Large Russet Potatoes, cut in chunks
1 Large Onion, Cut in Chunks
1 Sprig Rosemarry
8 Garlic Cloves

Kosher Salt and Pepper to taste on both the Rack of Lamb and the Vegetables. Set your Slow Cooker on low and roast for 5 to 6 hours. I recommend adding a gravy or my Cherry Pie Filling as a Cherry Glaze to top the Lamb(below).

Slow Cooker Roasted Rack of Lamb video tutorial by PoorMansGourmet.
Cherry Topping Ingredients:

3 to 4 cups Fresh Pitted Cherries
1 cup Water
1 cup Sugar
1/8 tsp Chinese Five Spice Powder (or just cinnamon)
1/8 tsp Nutmeg
a pinch of Cayenne Pepper (optional, but it’s GREAT)
1 tbsp Cornstarch
1 tbsp Water

Just follow the instructions in the short video tutorial down below and I’ll show you exactly how to make a Cherry Glaze for the Rack of Lamb.

Cherry Pie Filling, Topping and/or Glaze video tutorial by PoorMansGourmet.

Consider my other Lamb recipes: Garlic Crusted Rack of Lamb, Lamb Chops with Aju, Grilled Lamb Chops with Pesto, Leg of Lamb with Sweet Chili Glaze, Mint Panko Rack of Lamb, American Greek Gyro.