Crescent Sausage and Chicken Gumbo


For 12 Serving(s)

150 ml canola oil
100 g all-purpose flour
1/4 cup onions, finely chopped
2 cups onions, roughly chopped
1 cup Crescent Chicken Stock
1 cup celery, chopped
1/2 green bell pepper, chopped
2 tsp chili powder
1 tsp garlic powder
Black pepper
450 g Crescent Chicken Garlic Sausages, sliced
250 g Crescent Chicken Ham or Crescent Premium Chicken Sausages, diced
500 g skinless, boneless chicken thighs, cut into 1-inch pieces
3 spring onions, chopped
White rice, cooked (optional)


  1. Make the roux: Heat the canola oil in a cast-iron skillet over medium heat until hot, about 5 minutes. Whisk in both flours and cook, whisking constantly, until the roux is dark brown, about 10 minutes. Remove from the heat and let stand 10 minutes, then stir in the finely chopped onion.
  2. Meanwhile, bring the broth and 20 cups water to a boil in a large pot. Add the roughly chopped onion, the celery and bell pepper; cook over medium-high heat, 15 minutes. Stir in the roux in 3 batches; cook, stirring occasionally, until thickened, 30 minutes. Add the chilli, garlic powder, 2 1/2 tablespoons salt and 1/2 teaspoon black pepper. Stir in the Crescent® Chicken Garlic Sausages and Crescent® Chicken Ham. Reduce the heat to low; simmer 1 hour.
  3. Return the mixture to a boil. Add the chicken thighs and breasts and cook 30 minutes. Remove from the heat. Skim the fat off the surface, then stir in the spring onions.
  4. Serve over rice.

Recipe notes

Norfolk Crescent® products are available at all leading supermarkets and a wide range is available at;
Crescent HurryUp Store - No. 40 A, Chitra Lane, Colombo 05.
Call 011 7 063 063 for further details or
visit the FB Page: Crescent HurryUp

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