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My review
'Momma Made Em' Chicken and Sausage Gumbo
BelleTeteRouge
"Straight from my mom's kitchen in St. Charles Parish, Louisiana! Chicken, sausage, and okra gumbo that warms the soul."
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Ingredients
3 h 55 m servings 437 calsOriginal recipe yields 10 servings
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Directions
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- Fill a large pot partially with lightly salted water, and place the chicken in the pot. Bring to a 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 broth, and crack open the carcass to allow the chicken to cool. Reserve the chicken broth. After the chicken has cooled enough to handle, pick the meat from the bones, and set aside.
- 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 color, 20 to 30 minutes.
- As soon as the roux has reached the desired color, stir in the onions, bell peppers, celery, Cajun seasoning, and bay leaves, and simmer, stirring occasionally, until the vegetables are tender, about 45 minutes. Pour in the reserved chicken broth, diced tomatoes, and beef sausage, and simmer, stirring occasionally, until the mixture has thickened, about 1 hour.
- Mix in the reserved chicken meat and okra, bring back to a simmer, and cook, stirring occasionally, until the okra is tender and the flavors have blended, 30 to 40 minutes.
Nutrition Facts
Per Serving: 437 calories; 32.2 g fat; 14.5 g carbohydrates; 21.4 g protein; 67 mg cholesterol; 835 mg sodium. Full nutrition
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Reviews
Read all reviews 3441 Ratings
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Most helpful positive review
8/11/2009
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. Al...
Most helpful critical review
9/3/2009
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...
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9/3/2009
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...
8/11/2009
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. Al...
11/18/2010
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...
7/26/2010
All, I do not know how to edit the recipe, but please use whatever sausage you like. Personally, I am not a huge fan of Andouille (even though it is more authentic) so I use my favorite. Thank y...
7/31/2009
I saw no one had reviewed this and just had to give credit where credit is due. THIS IS SOOOOOO GOOOOOOD!! made it last night, didn't have any onions (oops) so i had to use onion powder. also ...
12/22/2011
Ok, one can use canola oil as well as butter to make the roux. pre cut the onions, celery, bell peppers. At the magic moment that the roux looks like a dark peanut butter, add the onions to c...
9/18/2011
This was a great base recipe for gumbo. The beauty of making gumbo is that you can make it all your own. I PERSONALLY would NEVER make gumbo with anything other than andoullie sausage and if you...
6/2/2011
Oooh, yum! I miss gumbo and jambalaya here in Mozambique, but I am able to find most of these ingred. here (except I brought my own cajun seas. from the U.S.) so I made this and even the locals...