Chicken and Sausage Gumbo Recipe


1 Fryer 

1 chopped onion

1/2 sliced bell pepper

2 stalk of celery

2T Shortening 

3T Mac's Sausage drippings

2T flour

3qt water

Creole Seasoning

1lb Mac's Smoked Sausage

1 bay leaf

1 dozen eggs

Directions: Boil Chicken in 3 qt water until done, remove the chicken, save the water. Cut the Mac's Sausage into 1/4 slices and cook in a skillet on medium heat to brown, remove sausage and save the drippins, make a roux in the skillet with shortening (can substitue vegetable oil), flour, onion bell pepper, celery to brown the roux. Pull chicken from the boiled chicken and add back to the chicken stock pot along with the bay leaf, bring to a boil and add sausage, then add the roux and reduce the heat to a simmer. About 30 minutes before serving, crack each egg and drop in the Gumbo (this is an option which produces very tasty eggs). Add Creole Seasoning to taste and simmer for 1 - 2 hours. Gumbo is best served on the second day. 

Cajun Recipes

Chicken and Sausage Jambalaya Recipe


1 Large Fryer 

3 cups of water

1 tsp hot sauce

2T oil

2T flour

2lbs Mac's Smoked Sausage 

1 large chopped onion

1 diced green pepper

2 cups uncooked long grain rice

1/3 cup chopped green onions

Creole Seasoning

Directions: Cut chicken into 8 parts and rub with Creole Seasoning. Cut the Mac's Smoked Sausage into 1/4 slices. Heat oil and brown chicken and sausage on all sides, remove chicken and sausage from the pot, Add the onion, green pepper, green onions and oil to the pot, Cook until the onions are clear. Add the chicken and sausage and slowly pour the water, bring to a boil and add the rice and stir, cover and reduce the heat to a simmer. 

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