Chicken and Smoked Sausage Gumbo

    Chicken and Smoked Sausage Gumbo

    Recipe photo: Chicken and Smoked Sausage Gumbo
    1

    Chicken and Smoked Sausage Gumbo

    (325)
    3hr20min


    303 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.

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (325)

    Reviews in English (243)

    by
    270

    I am from Louisiana and I have eaten better gumbo but it was not bad. A few of you are saying the okra was very slimy. This is because you must boil your okra in a seperate pot with lots of water for about an hour before you put it into your gumbo. Also using frozen okra is not as slimy to begin with. Chop one medium yellow onion and add at same time as other vegetables. Be very careful of when making your roux(the flour and oil mixture) it can be very tricky. If you burn it throw it away do not use it, your gumbo will taste burnt. Also do not cook your roux with the top on. It is a very delicate thing. Roux may be purchaseable at your local grocer depending on where you live. Good luck!  -  13 Jan 2005  (Review from Allrecipes US | Canada)

    by
    188

    This is the kind of meal that sings to my hubby! I did change a few things though. I used my leftover turkey carcass with onions, celery and carrots to make my stock. I've made several tomato based gumbos before and wanted to stay away from that with this recipe, so I omitted them. In order to obtain a really rich flavor, which this recipe is famous for, the roux needs to become a deep caramel color. Six minutes would never cut it. Forty five minutes of constant stirring will do the trick. Time consuming, but worth it. I also used a whole chopped onion, a cup of green onion and a tablespoon of worcestershire sauce. Very delicious, satisfying and loved by the whole gang Christine! (this was my original review, but I just wanted to thank "Gettinghealthy" for the "dry roux" suggestion. He/she didn't say how to brown the flour in the oven so I researched it on the net. Boy oh boy, did this ever save a lot of work!!!! You can put whatever amount of flour onto either a cookie sheet or in a cast iron skillet and pop it into the oven at 400 for an hour. Give it a stir every fifteen minutes. The whole house will smell nutty and the flour browns up beautifully. Save and store any remaining flour to add flavor to any gravy. This sure beats standing over that stove and stirring for a half hour. Thanks!)  -  16 Mar 2003  (Review from Allrecipes US | Canada)

    by
    106

    A real keeper! Having made this several times now, here are my helpful hints: I use 8 (not 4) cups cooking liquid, diced (not whole) tomatos, a chopped yellow onion and no file powder. I use frozen sliced okra - just dump it into a pan of boiling water, boil for 12 minutes, then drain in a colander before adding with the rest of the veggies. To make the roux in 6 minutes the oil should be barely simmering but not smoking when you add the flour then stir, stir, stir! If using frozen shrimp make sure you thaw them first, then press between layers of paper towels to remove excess water before adding to the gumbo - they act like little sponges. Lastly, use the leftover chicken liquid when making the rice. Yum!  -  29 Mar 2004  (Review from Allrecipes US | Canada)

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