This is from THE LADY AND SONS, TOO cookbook by Paula Deen.This is really simple and does not take very long. I like to add other seafood and fish to make it even more hearty or just because I'm a meat lover. Some times I'll add corn kernals or mini cob on the cob.Serve over rice (a SC favorite) or pasta.
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 tablespoon chopped garlic (2-3 cloves)
- 2 cups sliced smoked sausage
- 4 large boneless chicken breasts, diced
- 4 cups chicken broth
- 1 (28 ounce) can diced tomatoes
- 2 cups cut okra
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon file powder
- salt and pepper
- In a 5 quart pot combine the flour and butter and cook over medium heat, stirring constantly, until the roux has a brown to a light chocolate color.
- Add the onion, pepper, and garlic and saute for 2 minutes.
- Add the sausage, chicken, broth, tomatoes, okra, thyme, bay leaves, and cayenne, and simmer over low heat for 45 to 50 minutes.
- Add the file powder and salt and pepper to taste.
- Remove and discard the bay leaves.
- Serve the gumbo over rice. For an extra special pot of gumbo, throw in some peeled before adding the file.
Hearty, tasty dish! Not able to use file powder though, as not available here in Europe, as far as I know. Wonder if it can be substituted with anything?
Best gumbo I've ever made!!! My mom said it tasted better than Grandma's, and she's creole and can cook!!! I tweaked the recipe a bit, I added fresh green tomatoes and alot of creole seasoning with salt. Came out very spicy, but not overwhelmingly so. The andouille sausage I added was cajun, which gave it a great flavor. I added more file powder too, and added the rice into the gumbo. Perfect companion to this dish would be some iced sweet tea with lemon! Delicious!!!
At the very least---10 stars!! Just as I remembered--eating this yummo dish in a leeetle cafe on the Savannah River...Oh wonderful! Thanks so much for posting!!