Gumbo Cookoff Winner - Chicken and Sausage Gumbo

READY IN: 2hrs 40mins




  • Place chicken and next 10 ingredients in large stockpot and cover with water (approx. 1 gallon) and bring to a boil.
  • Reduce heat and simmer until chicken is tender (approx. 1 hour).
  • Using tongs, remove chicken to a strainer and cool.
  • Strain chicken stock into a large container (discard whatever the strainer catches). Save stock for use in gumbo later.
  • Remove meat from bones in pieces and reserve to add to gumbo later.
  • Heat 2 tablespoons vegetable oil in heavy skillet over medium heat.
  • Add okra to skillet and cook until no longer sticky, stirring frequently (about 20 minutes), then set aside to add to gumbo later.
  • Stir flour and 1/3 cup vegetable oil in a large Dutch oven over medium heat. Stir frequently until it becomes a deep, golden brown roux (approx, 30 minutes). It should appear to be the color of peanut butter.
  • Add the chopped yellow onions, bell peppers, celery and garlic to the roux and stir until soft.
  • Add 4 cups of the reserved chicken stock and okra, tomatoes, sausage, and all herbs/spices except for file powder. Cover partially and simmer until thickened (approx. 1.5 hours).
  • Spoon off any fat from surface of gumbo.
  • Add chicken and file powder and simmer 15 more minutes.
  • Serve in bowls over steamed white rice.