Ingredients

• 1 whole chicken, cut up 2 1/2 quart water
• 2 chicken bullion cubes 1 cup chopped bell pepper
• 1 cup chopped celery stalks 1 cup chopped onion
• 1/4 cup butter 1/4 cup oil
• 1/2 cup flour 1 (10 oz) bag frozen okra (If using fresh, about 2 1/2 cups sliced, and soak the slices in salt water overnight, then rinse before adding)
• 2 pounds smoked sausage cut into 1 inch pieces salt, pepper, and garlic powder to taste
• 2 tbsp fresh garlic /4 to 5 cloves Tony Chachere's or file powder to garnish

Directions

1. In large stock pot, add chicken, water, bullion, and a little salt and pepper. Boil about 30 minutes, or until done.

2. Meanwhile, chop veggies and set aside. When chicken is finished, reserve the broth and set the chicken aside to cool slightly.

3. In large stockpot, melt butter with oil over med high heat until very hot. Using a wire whisk, mix in flour. Continue whisking constantly until the roux is the color of peanut butter. Quickly add all veggies and garlic. Continue to cook, stirring, about 3 minutes.

4. Slowly whisk in reserved chicken broth. Add sausage, salt and pepper, garlic powder. Bring to a boil, then reduce heat, cover, and simmer. Bone chicken, then add the meat to the pot. Continue to simmer about 20 minutes. Add okra, simmer 10 more minutes. Serve over hot rice, garnished with a little file or cajun seasoning.

5. Recommended Sides This gumbo is a meal by itself, but a little corn bread or biscuits couldn’t hurt.

Email to a friend | Print this recipe | Back