About this recipe: The perfect comfort food for those cold winter months. Streaky bacon, celery, red pepper, smoked sausage, tomatoes, okra and rice are simmered together. Serve with more rice, mashed potatoes or pasta.
This gumbo is really good. I was a bit skeptical about putting the rice in uncooked, but it cooked in the 30 min and really thickened up the gumbo nicely. I pulled meat off a rotisserie chicken and added it before simmering for 2 1/2 hours, in addition to the smoked sausage. One thing I would change: I would make the roux (bacon fat/oil/flour) by itself first, stirring constantly until it was the color of dark peanut butter; then I'd add the veggies to cook them down. In following the instrux as noted, I found that the flour mixture kept sticking to the bottom of the pan and never achieved a gravy-like consistency, which apparently it should have. But the taste is outstanding, so even following the instrux to a T resulted in delicious gumbo! - 30 Nov 2008 (Review from Allrecipes US | Canada)
This is a wonderful recipe with tons of flavor. It is a good way to use leftover chicken too. My husband loved it and couldn't believe I made it. - 07 Feb 2002 (Review from Allrecipes US | Canada)
WOW....have to say that this is the best gumbo I have ever eaten. Thanks for the recipe. I also added crab to the mix...Very very good. - 19 Feb 2009 (Review from Allrecipes US | Canada)