Prep 45 mins
Cook 1 hr
From "Texas Home Cooking". This is the best gumbo recipe I've ever tried. Very flavorful.
- 680.38 g boneless skinless chicken breasts
- 946.36 ml unsalted chicken stock
- 226.79 g hot smoky sausage (like andouille)
- 44.37 ml olive oil
- 59.14 ml flour
- 236.59 ml sliced okra (frozen is okay)
- 1 medium onion, chopped
- 3 stalk celery, chopped
- 1 green bell pepper, chopped
- 2 clove garlic, minced or pressed
- 411.06 g can whole tomatoes, undrained
- 236.59 ml spicy hot V8
- 118.29 ml sliced scallion
- 2 bay leaves
- 9.85 ml Worcestershire sauce
- 3.69 ml thyme
- 3.69 ml salt
- 1.23 ml fresh ground black pepper
- 1.23 ml white pepper
- 1.23 ml cayenne
- 0.75-1.25 ml Tabasco sauce or 0.75-1.25 ml louisiana hot sauce (optional)
- 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.
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.
I LOVE this recipe! This is such a hearty and flavorful soup. My tweaks included using diced tomatoes per other user suggestions, and allowing all ingredients to simmer together a while before eating to let the meat flavors blend & infuse. I also add rice to the soup, rather than serving it over the rice. This freezes just fine so I can save serving-sized bowls to eat later. I tried both canned and frozen okra since I couldn't get fresh when I made this. Frozen was most definitely better! Enjoy this delicious recipe!
Damned good as they'd sez in Louisiana. great Gumbo, I used diced tomatoes instead. GREAT stuff!