Prep Time1 hour
Cook Time20 minutes
Servings: 5 people


For Roux

  • 1/2 cup coconut oil
  • 1/2 cup flour
  • 2 tbsp flour

For Stew

  • 4 Bad Dawg Sausage
  • 1 Chicken Breast seasoned
  • 2 tbsp oil
  • 1 cup celery diced
  • 1 cup carrots diced
  • 1 cup onion diced
  • 1/2 cup red pepper
  • 1 tbsp thyme leaves
  • 2 cloves garlic shredded
  • 2 1/2 - 3 cups salted stock (beef/chicken/veggie)


  • Whisk together the flour and oil over medium low heat for 45 minutes to an hour to create a dark roux. This adds a deep rich flavor to the gumboand can be done ahead to time.
  • Once the roux is ready set it aside, slice the sausages, add cut the seasoned chicken breast into cubes
  • Add the oil to a deep pot and sear the sausages on both sides
  • Remove the sausages and sear the chicken, remove the chicken and set aside
  • To the pot add the celery, onion, carrots and peppers and sauté until fragrant and softened
  • Add the dark roux, chicken broth, garlic and thyme
  • Allow it to thicken, then stir in chicken and sausages
  • Season with salt/all purpose to taste if needed
  • Serve over a bed of white rice