Mama Belle’s Gumbo
  • 4 quarts water
  • ½ jar of roux
  • Cajun seasoning (I always use Tony Chachere's. It's the best!)
  • 1 large chicken, cut up (If you don't want the bones, use chicken breasts and boneless thighs.)
  • 1 lb. smoked sausage, thinly sliced
  • 12 oz. smoked tasso, thin sliced
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 2 pods garlic, minced
  • 2 stalks celery, chopped
  • ½ c. green onions, chopped
  • ½ c. parsley, chopped
  1. Dissolve roux in water over medium heat and let boil for ½ hour. Season the chicken by coating with cajun seasoning. Add meats and vegetables. Bring to a boil; lower fire to medium heat and cook until chicken and vegetables are tender (about 1½ hours). Add green onions and parsley about 15 minutes before and season to taste. Serve over cooked rice in soup bowls. 6-8 servings.
Recipe by Southern Plate at