recette, facile, gumbo, crevettes, saucisses, nouvelle-orléans
1 hour 15 minutes • 4 servings


A perfect gumbo recipe for visiting Louisiana without necessarily traveling to the United States. Prepared with German-style smoked sausage, jumbo shrimp, roasted chicken and enhanced with our Original hot sauce, this recipe will take you on a journey to the Bayou. Cajun Mardi Gras spices can also be added to the recipe when cooking the chicken.


  • 1 boneless and shredded roast chicken
  • 250 g large shrimp
  • 4 German-style smoked sausages
  • 6 cups chicken broth
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 finely chopped green pepper
  • 1 finely chopped onion
  • 2 celery, finely chopped
  • 1 C. tbsp Original hot sauce
  • Salt and pepper to taste
  • Cajun Mardi Gras spices to taste
  • Serve with white rice, bread and sprinkle with green onions


  1. The first step is the most important of the recipe, the roux. In a large saucepan, add the butter and flour. Over medium heat, mix well and simmer, stirring constantly, until the mixture becomes very dark but not burnt. This step takes about 30 minutes and is the key to the recipe.
  2. Then add the chicken broth, vegetables and Original hot sauce. Bring to a boil and reduce heat to medium. Let simmer for 30 to 40 minutes.
  3. Cut the smoked sausages into small slices and roast them in the pan until nicely browned on each side.
  4. Then add the shrimp, chicken and sausages to the Gumbo mixture. Season with salt and pepper, add Cajun Mardi Gras spices to taste and simmer over medium heat for about 5 to 10 minutes.
  5. In a deep plate, place a portion of rice and pour the gumbo mixture on top.

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