Recipe by belkathy
From "Texas Home Cooking". This is the best gumbo recipe I've ever tried. Very flavorful.
Top Review by mitchell
I signed up for this site just to share how much I enjoyed this gumbo. I had always been intimidated about making this dish because of the roux, but this recipe was very forgiving. It turned out great--spicy, flavorful, and extremely hearty. Following a user suggestion, I used diced tomatoes instead of whole. I also used canola instead of olive oil. Finally, I added 3 chopped carrots for an extra veggie. I would strongly encourage cooks to simmer the gumbo for at least 2 hours. This recipe has you adding the meat as the last step then just warming it through. I tasted it then and felt that this didn't give the meat an opportunity to further infuse the broth with its flavor (specifically the spicy element of the andouille). Otherwise, this was spectacular. Thank you so much.
- 1 1⁄2 lbs boneless skinless chicken breasts
- 4 cups unsalted chicken stock
- 1⁄2 lb hot smoky sausage (like andouille)
- 3 tablespoons olive oil
- 1⁄4 cup flour
- 1 cup sliced okra (frozen is okay)
- 1 medium onion, chopped
- 3 stalks celery, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced or pressed
- 1 (14 1/2 ounce) can whole tomatoes, undrained
- 1 cup spicy hot V8
- 1⁄2 cup sliced scallion
- 2 bay leaves
- 2 teaspoons Worcestershire sauce
- 3⁄4 teaspoon thyme
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 teaspoon white pepper
- 1⁄4 teaspoon cayenne
- 3 -5 dashes Tabasco sauce or 3 -5 dashes louisiana hot sauce (optional)
Directions See How It's Made
- Boil chicken in stock, reduce heat and simmer until very tender.
- Remove chicken and reserve stock.
- Let chicken cool, then shred it.
- In a large dutch oven, brown the sausage over med-low heat.
- Remove the sausage and put it with the chicken, leaving the rendered fat in the pan.
- Add the oil to the fat (use more or less than the 3 T. depending on how much fat you have from the sausage. You need about 1/4 c. altogether.) Allow the oil/drippings to heat up over med-high setting.
- Add the flour and stir constantly until it becomes a medium brown color.
- When it is brown, turn off the heat and quickly add the okra, onion, garlic, celery, and bell pepper.
- Allow the sizzling to stop.
- Slowly pour in the stock, stirring well.
- Add the tomatoes, V-8 juice, green onions, bay leaves, Worcestershire sauce, thyme, salt, cayenne, black and white peppers, and bring to a boil over high temperature setting.
- Reduce heat and simmer 45 min.
- Add the chicken and sausage and allow to heat through.
- Adjust the seasoning as necessary and add the hot sauce if you want a little extra heat.
- Serve over rice.