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Chicken and Sausage Gumbo
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Chicken and Sausage Gumbo

Roux and okra thickened gumbo with lots of meat and vegetables

Servings: 16 cups
Ingredients
  • 1 cup butter
  • 1 cup flour
  • 1 large onion, diced or 3 tablespoons dried minced onion
  • 4 stalks celery, diced
  • 2 green peppers, diced
  • 4 cloves garlic, minced or 1 teaspoon garlic powder
  • 1 tablespoon dried oregano
  • 2 teaspoons dried thyme
  • 1 tablespoon sweet paprika
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground cayenne pepper
  • 8 cups chicken stock
  • 1- 28 ounce can diced tomatoes
  • 16 ounces frozen okra
  • 12 ounces cooked kielbasa or andouille sausage, cut into bite size pieces
  • 2 cups cooked chicken, diced or shredded
  • Salt to taste
Instructions

  1. Melt the butter in a large (8 quart) Dutch oven or soup pot. 

  2. Gradually stir in the flour.

  3. Cook over medium low heat until it is about the color of peanut butter. This usually takes about 18 minutes so make sure to stir it frequently enough that it doesn’t scorch. (You can shortcut the cooking of the flour and butter to a couple minutes, the downside being the roux won’t develop as much depth of flavor.)

  4. Add the onions, celery, peppers, garlic and spices and stir well.

  5. Add the rest of the ingredients and bring to a simmer.

  6. Simmer covered over low heat for about 1 ½ hours, stirring occasionally.

  7. Salt to taste.

  8. Serve over rice and add hot sauce to taste.