A classic light roux-based gumbo, made with a cut up chicken and andouille sausage, served over hot steamed rice.

Chicken and Andouille Sausage Gumbo

I've been making and sharing Miss Lucy's chicken gumbo with y'all for years, but admit, her classic Cajun-style method is not exactly the way that I usually make my gumbo. Miss Lucy's recipe makes a roux, then adds water to the roux and then adds the chicken, sausage and trinity (onion, bell pepper and celery) to the pot, a classic Cajun one pot prep. I prepare my gumbo in a way that is more traditional where I live – brown the meats, prepare the roux, cook the trinity in the roux, then add the water and the rest.

However you make it, we eat a lot of it and it's mighty good!