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Using Royalty Meat Company’s Whole Chicken & Garlic Pork Smoked Sausage


  • 1 onion
  • 1/2 bell pepper
  • 1 stalk celery
  • 3 pods garlic
  • 1 pound garlic pork sausage
  • 1 whole chicken
  • 1/3 cup oil
  • 1/2 cup flour
  • Gumbo mix (Mam Papaul, Louisiana, Zatarains, Oak Grove, etc,)
  • Salt, pepper, cayenne pepper and Tony Chachere’s to taste


  1. Chop onion, bell pepper, celery and garlic.
  2. Brown sausage and chicken.
  3. Make roux: in a large, microwave safe bowl, whisk oil and flour, and microwave one minute at a time (whisking in between) until mixture is the color of a brown bag. Immediately add chopped seasonings to roux and stir until sizzling stops. Add about a cup of very hot/boiling water and stir (or whisk) until flour is smooth. Microwave 2-3 minutes at a time for about 10 minutes, stirring in between. Watch closely that it doesn’t boil over in microwave.
  4. While roux is cooking, combine water and gumbo mix in a large pot and bring to a boil.
  5. Stir roux mixture into gumbo mix. Cook a while, add seasonings to taste and add water to achieve desired consistency.
  6. Add browned chicken and sausage and cook until chicken is done. Remove chicken and debone. Add back to gumbo and adjust seasonings as needed. Serve over rice.