Chicken sausage and okra gumbo

    (39)
    3 hours 35 min

    This is a super-hearty stew, which originates from Louisiana. Chicken is simmered with beef sausages, okra, peppers and tomatoes in a dark roux thickened sauce. The perfect dish to keep you warm during the winter.


    33 people made this

    Ingredients
    Serves: 10 

    • 1 (1.35kg) whole chicken
    • 60g plain flour
    • 125ml vegetable oil
    • 285g chopped onions
    • 285g sliced green peppers
    • 5 sticks celery, finely chopped
    • 1 tablespoon Cajun seasoning or to taste
    • 2 whole bay leaves
    • 2 (400g) tins chopped tomatoes
    • 450g smoked beef sausages, cooked and sliced
    • 285g sliced okra
    • salt and black pepper to taste

    Method
    Prep:20min  ›  Cook:3hr15min  ›  Ready in:3hr35min 

    1. Fill a large pot partially with lightly salted water and place the chicken in the pot. Bring to the boil, reduce the heat to a simmer and cook the chicken until the meat is no longer pink and the juices run clear, about 1 hour. Remove the chicken from the stock and crack open the carcass to allow the chicken to cool. Reserve the chicken stock. After the chicken has cooled enough to handle, pick the meat from the bones and set aside.
    2. While the chicken is simmering, make a roux by whisking together the flour and vegetable oil in a large, heavy saucepan over medium-low heat. Cook and stir the mixture, watching constantly to avoid burning, until the roux is a rich chocolate brown colour, 20 to 30 minutes.
    3. As soon as the roux has reached the desired colour, stir in the onions, peppers, celery, Cajun seasoning and bay leaves and simmer, stirring occasionally, until the vegetables are tender, about 45 minutes. Pour in the reserved chicken stock, diced tomatoes and beef sausage and simmer, stirring occasionally, until the mixture has thickened, about 1 hour.
    4. Mix in the reserved chicken meat and okra, bring back to a simmer and cook, stirring occasionally, until the okra is tender and the flavours have blended, 30 to 40 minutes.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (39)

    Reviews in English (32)

    by
    130

    Down in South Louisiana we do tings a lil dif'rent Sha! We NEVER use a prepared creole or cajun seasoning mix. We ONLY use Andouille sausage & to make the roux we use bacon fat or butter NOT oil. Our TRINITY veggies are always fresh, NOT FROZEN, and a CAST IRON DUTCH OVEN is a MUST to cook in. Dar ya go Sha, try it dis way n you will dance!!!  -  03 Sep 2009  (Review from Allrecipes US | Canada)

    by
    50

    Good gumbo recipe. I used fresh veggies and my own seasonings (cayenne, oregano, thyme, etc.). I also recommend using andouille sausage and searing it in a pan before adding it to the pot. Also, saute the okra to "de-slime" before adding to the pot. Lastly, making it a day in advance is a great idea for any gumbo.  -  11 Aug 2009  (Review from Allrecipes US | Canada)

    by
    39

    Oh yum, yum, yum yum! It took quite a while to make, but is very yummy! Here are my changes: First I chopped the sausage and cooked it in a skillet, reserving the grease in a measuring cup. I then cooked the chopped peppers, onions, and celery in the same pan until soft, the placed in a separate bowl. Next I cooked bacon to render the fat and poured the fat into the measuring cup until it reached 1/2. After removing the bacon, I poured back into the skillet the grease and flour and cooked to make roux for 20 minutes. While that was cooking, I cooked 8 chicken thighs in a stock pot with one small can of chicken broth. I removed the thighs when done, then cut them into pieces and put with the sausage and vegie mixture. When the roux was ready, I poured the chicken broth into the roux and stirred, then added the meat and vegie mixture. I added Zateran's creole seasoning to taste. I did not have the okra, so I added one can of red beans and a bit of corn for color. Stir well and serve!  -  18 Nov 2010  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate