Chicken Gumbo

Recipe by belkathy
READY IN: 1hr 45mins




  • 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.