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.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

494 calories; 35 g total fat; 51 mg cholesterol; 1476 mg sodium. 30.7 g carbohydrates; 13.4 g protein; Full Nutrition


Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/30/2008
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 and added it before simmering for 2 1/2 hours in addition to the smoked sausage. One thing I would change: I would make the roux (bacon fat/oil/flour) by itself first stirring constantly until it was the color of dark peanut butter; then I'd add the veggies to cook them down. In following the instrux as noted I found that the flour mixture kept sticking to the bottom of the pan and never achieved a gravy-like consistency which apparently it should have. But the taste is outstanding so even following the instrux to a T resulted in delicious gumbo! Read More
(15)

Most helpful critical review

Rating: 4 stars
08/03/2006
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. Read More
(7)
26 Ratings
  • 5 star values: 19
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/30/2008
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 and added it before simmering for 2 1/2 hours in addition to the smoked sausage. One thing I would change: I would make the roux (bacon fat/oil/flour) by itself first stirring constantly until it was the color of dark peanut butter; then I'd add the veggies to cook them down. In following the instrux as noted I found that the flour mixture kept sticking to the bottom of the pan and never achieved a gravy-like consistency which apparently it should have. But the taste is outstanding so even following the instrux to a T resulted in delicious gumbo! Read More
(15)
Rating: 5 stars
02/27/2003
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. Read More
(13)
Rating: 5 stars
02/20/2009
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. Read More
(10)
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Rating: 5 stars
06/05/2008
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 best for sharing this recipe with all of us Read More
(8)
Rating: 4 stars
08/03/2006
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. Read More
(7)
Rating: 5 stars
12/24/2008
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 dish more hearty. Other than that I followed the directions exactly and everyone loved it!! Read More
(6)
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Rating: 4 stars
08/29/2002
This was new fun and very good.We loved it! Read More
(6)
Rating: 5 stars
11/22/2010
This was sooooo goood! Even though my husban does not like okra he enjoyed the soup very much! Read More
(5)
Rating: 5 stars
05/03/2010
So stinkin' good! Read More
(4)