New this month
Get the Allrecipes magazine

Chicken Stock Gumbo

TOYASEWS

"This gumbo is a feast of food. Use your imagination and add any leftover cooked turkey or chicken pieces along with the stock, if you like."
Added to shopping list. Go to shopping list.

Ingredients

5 h 25 m servings 494 cals
Original recipe yields 12 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Place six slices of the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Set aside the cooked bacon and reserve 1/2 cup of the grease in the skillet. Whisk in the flour and vegetable oil until smooth. Stir in the celery, bell pepper, garlic, parsley and onion. Simmer for 15 minutes, stirring constantly.
  2. Transfer the sauce to a large stockpot or Dutch oven. Add the sliced sausage and cook for 8 more minutes. Slice remaining raw bacon and crumble the cooked bacon; add to the pot. Stir in the chicken stock and water until well blended with the gravy mixture. Add the tomatoes and okra. Season with Worcestershire sauce, hot pepper sauce, bay leaves, and cayenne pepper. Simmer uncovered for 2 1/2 hours, stirring occasionally.
  3. Add the rice and cook for an additional 30 minutes, until thick. Stir in the brown sugar and lemon juice. This tastes great served over more rice.

Nutrition Facts


Per Serving: 494 calories; 35 g fat; 30.7 g carbohydrates; 13.4 g protein; 51 mg cholesterol; 1476 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 21
Most helpful
Most positive
Least positive
Newest

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 ...

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.

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.

the first time i follow exactly was awsome! and now i use the base idea (rue and chicken broth) and use what i have on hand or have fun playing with different ingreds....Amazing!! you are the be...

This is a very rich, bit labor intensive, very delicious gumbo. The base (or rou) makes this dish special. I have also added summer squash and zucchini to make this a yummy summer garden potash.

GREAT!!! I have always been afraid of making a dish that calls for a roux, but this was really easy. I also baked chicken, shredded it and added when I added the tomatoes and okra, to make the d...

This was new fun and very good.We loved it !

This was sooooo goood! Even though my husban does not like okra, he enjoyed the soup very much!

So stinkin' good!