2 hrs 25 mins
The recipe is from the cookbook "Family Secrets....Best of the Delta". I am used to two distinct type of gumbos, seafood based or chicken based. This is a chicken based gumbo. I like it best with Conecuh Smoked Sausage...its a bit spicier than most.
My Private Note
Units: US | Metric
- 453.59 g smoked sausage, cut into 1/4 inch thick slices (I prefer Conecuh brand, and usually use 1 1/2 lb)
- 78.07 ml vegetable oil
- 1360.77 g chicken, cut up and skinned
- 2.46 ml salt
- 1.23 ml pepper
- 118.29 ml all-purpose flour
- 354.88 ml onions, chopped
- 236.59 ml green pepper, chopped
- 177.44 ml celery, chopped
- 2 garlic cloves, minced
- 946.0 ml water
- 473.18 ml chicken stock
- black pepper
- 340.19 g container fresh standard oysters, undrained (optional)
- 236.59 ml okra, sliced
- 177.44 ml green onion, chopped
- 59.14 ml fresh parsley, chopped
- hot cooked basmati rice
- gumbo file
- 1Brown the sausage in a Dutch oven in oil over medium heat. Remove the sausage to paper towels, leaving the drippings in the Dutch oven.
- 2Sprinkle the chicken with 1/2 tsp salt and 1/4 tsp pepper. Brown the chicken in the drippings left in the Dutch oven; transfer the chicken to paper towels, reserving the drippings in the Dutch oven.
- 3Add the flour to the drippings in the Dutch oven; cook over medium heat, stirring constantly (do not leave the Dutch oven -- you must stir constantly and watch the color) until the roux is caramel-colored (about 5 minutes).
- 4Add the onion, green pepper, celery, and garlic; saute 10 minutes or until the vegetables are tender.
- 5Add the reserved sausage, chicken, water, chicken stock, and salt and pepper to taste. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until the chicken is tender.
- 6Remove the chicken; set aside, and let it cool enough to handle.
- 7Add the oysters (optional), okra, green onions, and parsley to the Dutch oven; cover and simmer 10 minutes or until the edges of the oysters begin to curl.
- 8Bone the chicken, and coarsely chop the meat; add to the gumbo. Remove from the heat and let it stand for 10 minutes. Serve the gumbo over hot basmati rice (popcorn rice) in individual serving bowls. Sprinkle each serving with gumbo file.
Browse Our Top Gumbo Recipes
You Might Also Like...View All Gumbo Recipes
Nutritional Facts for Mississippi Chicken and Sausage Gumbo
Serving Size: 1 (4387 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1592.3
- Calories from Fat 1062
- Total Fat 118.1 g
- Saturated Fat 32.1 g
- Cholesterol 375.0 mg
- Sodium 1913.9 mg
- Total Carbohydrate 32.2 g
- Dietary Fiber 4.4 g
- Sugars 8.6 g
- Protein 95.6 g