Chicken and Smoked Sausage Gumbo

    Chicken and Smoked Sausage Gumbo


    302 people made this

    About this recipe: The perfect comfort food. Hot, spicy and truly delicious! Chicken is simmered with smoked sausage, okra, green pepper and celery. Serve over rice. Perfect for the winter.

    Serves: 8 

    • 3 litres water
    • 1.35kg chicken pieces
    • 2 tablespoons vegetable oil
    • 675g okra
    • 125ml vegetable oil
    • 60g plain flour
    • 450g smoked sausage, sliced
    • 2 (400g) tins whole peeled plum tomatoes
    • 1 green pepper, chopped
    • 2 sticks celery, chopped
    • 2 cloves garlic, finely chopped
    • 1 bay leaf
    • 2 teaspoons salt
    • 1 teaspoon dried thyme
    • 1 teaspoon dried basil
    • 1 teaspoon cayenne pepper
    • 1 teaspoon ground black pepper

    Prep:10min  ›  Cook:3hr10min  ›  Ready in:3hr20min 

    1. Combine water and chicken in large pot. Bring to the boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones in pieces.
    2. Heat 2 tablespoons oil in heavy frying pan over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
    3. Stir flour and remaining oil in heavy large saucepan. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 1 litre reserved chicken cooking stock, okra, smoked sausage, tomatoes with their juices, pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.
    4. Spoon off any fat from surface of gumbo. Add chicken and simmer gently 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.

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