Chicken, Sausage and Okra Gumbo
1 tablespoon vegetable oil
2 lbs. smoked sausage, cut into 1/4 inch slices.
8 chicken thighs
8 drumsticks
2 (10 oz.) boxes of frozen sliced okra
2 onions, chopped
3 celery ribs, sliced
8 cups chicken broth
8 cups water
1 bunch sliced green onions
cooked white rice
Tabasco Sauce
In a heavy cast iron skillet, brown the smoked sausage in the vegetable oil. Remove to a paper towel lined dish to drain off any extra fat. Pat dry the chicken pieces. Season with salt and pepper. Brown the chicken in the same iron skillet as the sausage was browned in. Place browned chicken pieces on a separate pan from the sausage lined with paper towels. Pour out all of the fat in the skillet except about 1 tablespoon. Add the okra and brown, stirring occasionally. Add the onions and celery and continue to cook until celery is tender. In a large heavy pot add the water and chicken stock; bring to a simmer. Add the okra mixture to the simmering liquid and then the chicken. Simmer, stirring occasionally until chicken is cooked and gumbo is thickened. Stir in the browned sausage, green onions. Season to taste with salt and pepper.
Serve gumbo over white rice with Tabasco on the side.
Would it be possible to use fresh okra instead? Or does the frozen aspect help the dish?
Fresh is fine:0
Thanks!
damm that looks yummy!! no chance of finding that in london! unless you know otherwise, please just shout!!
Don’t know otherwise, lol:)
yum, you can’t go wrong with this.
Thank you:)
Wow Maggie, that looks wonderful! Usually our family doesn’t make gumbo with okra(file gumbo) but I’m willing to follow your recipe. Super!
Thank you. It’s rib sticking:)
I love gumbo! Sausage? Chicken? Okra? Yummy! This looks really good. Easy to pull together for dinner too.
Thanks! 🙂
This sounds good from an ingredient list, but I am really curious about the flavor without some of the more traditional seasonings you would find in a gumbo. I would probably need to throw in some Tony Chachere’s and Cayenne to heat this up a bit to my taste since I’m not a big fan of Tabasco. Looks great for a large group and a simple recipe; thanks for sharing this!
You would would be surprised how well the flavor profile works with the simple ingredients. Enjoy:)
My mom was boen and raised in New Orleans, so this recipe is food for the soul for me. Thanks so much for posting.
You are so welcome. It is stick to your ribs soul food; no doubt about it:)
Reblogged this on Victor Holmes Blogs.