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Chicken Gumbo With Okra and Sausage

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Spicy andouille sausage, chicken, and a variety of vegetables flavor this classic gumbo.

Ingredients:

  • 3 1/2 pounds frying chicken
  • 1 onion, cut in chunks
  • celery leaves
  • 1 teaspoon salt
  • 5 cups reserved broth from cooking the chicken (add some prepared broth if needed)
  • 6 strips bacon, diced
  • 1 pound smoked andouille or smoked sausage, sliced into 1/4-inch rounds
  • 1 1/2 cups chopped onion
  • 2 green bell peppers, chopped
  • 2 celery ribs, chopped
  • 3 cloves garlic, finely minced
  • 3 tomatoes, peeled and chopped, or 1 (14.5 ounces) can diced tomatoes
  • 1 can (approx. 15 ounces) tomato puree
  • 1 1/2 cups frozen corn kernels, thawed
  • 1 1/2 cups frozen sliced okra, thawed
  • 1 teaspoon dried leaf thyme

Preparation:

Combine chicken, the onion chunks, celery leaves, and salt in a Dutch oven or large kettle; add water to cover. Bring to a boil; cover, reduce heat, and simmer about 45 minutes. or until chicken is tender. Remove chicken, reserving 5 cups of the chicken broth; discard onion and celery leaves. Remove chicken from bones; cut into bite sized pieces. Set aside.

Cook bacon and sausage in a large Dutch oven over medium heat until bacon is crisp. Remove bacon and sausage, reserving 1 tablespoon drippings in Dutch oven. Crumble bacon; set bacon and sausage aside. Add onion, pepper, celery, and garlic to Dutch oven; cook over medium heat, stirring constantly, until vegetables are tender. Add chicken, bacon, sausage, reserved broth (should be approximately 5 cups), tomatoes, and remaining ingredients. Bring mixture to a boil; reduce heat, and simmer, uncovered, 1 1/2 hours.

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