Total Time
2hrs 45mins
Prep 45 mins
Cook 2 hrs

This dish was invented by chef Paul Prudhomme at the legendary New Orleans eatery, K-Paul, in the 1970s. He says its so good, it makes you say YaYa!

Ingredients Nutrition


  1. Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken.
  2. Season with Creole seasoning.
  3. Measure flour into a large paper bag.
  4. Add chicken pieces and shake until well-coated.
  5. Remove chicken and reserve the flour.
  6. In a large skillet, brown chicken in very hot oil, remove and set aside.
  7. Stir oil remaining in the skillet with a wire whisk to loosen any brown particles remaining in the bottom of the pan.
  8. Make a roux by whisking in 1 cup of the remaining flour and stirring constantly until the roux turns a dark brown.
  9. Remove from heat; add onions, celery and green bell pepper, stirring constantly until vegetables are tender.
  10. Transfer roux and vegetables to a Dutch oven.
  11. Add stock to roux and vegetables and bring to a boil.
  12. Reduce heat to simmer and add garlic, sausage and chicken.
  13. Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours.
  14. Adjust seasonings and serve in bowls over the rice.
  15. Serves 10.
Most Helpful

5 5

I made this for a New Years Eve party. I was a huge hit. I added 1 28oz can chopped tomatos and some extra low fat low salt chicken broth to thin the consistency. We all said YaYa.

5 5

We had this for dinner last night at a friends house; they just moved up from New Orleans. Oh my...ssssoooo YA YA! All us girls were in the kitchen helping/watching. Had to find the recipe! Thanks so much for posting this, it's a keeper for sure!

5 5

This is a true Louisiana gumbo, many have the misconception that okra goes in all gumbos, not so! This is authentic chicken and sausage gumbo, thanks for posting!! kit