Juicy chicken, smoky sausage and vegetables come together in this rich, hearty soup inspired by a Louisiana classic. Integral to black Southern cooking, okra provides an added layer of richness to this comforting gumbo that feeds a crowd.
| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Cook: | 50 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 to 3 tablespoons vegetable oil
- 12 ounces andouille sausage, cut into 1-inch pieces
- 1/2 cup all-purpose flour, plus more for dredging
- Salt and freshly ground black pepper
- 12 chicken thighs
- 2 medium onions, sliced
- 2 red or green bell peppers, stemmed, seeded and cut into strips
- 2 ribs celery, chopped
- 10 ounces fresh or frozen okra, cut into 1/2 inch pieces
- 10 cloves garlic, roughly chopped
- 3 sprigs fresh thyme or 1 teaspoon dried
- 2 bay leaves
- 1 teaspoon crushed red pepper flakes
- 6 to 8 cups low-sodium chicken broth
- 1 (15-ounce) can whole peeled tomatoes, with their juice
- 2 tablespoons cider vinegar
- 3 scallions (whit and green parts), thinly sliced
- Chopped parsley leaves, for garnish
Instructions
- Heat a large Dutch oven over medium-high heat and add the vegetable oil. Add the sausage and cook, stirring occasionally, until browned and much of the fat is rendered. Remove the sausage to plate with a slotted spoon.
- While the sausage browns, pour a good amount of flour into a shallow baking dish, and season with salt and pepper. Dredge the chicken with the flour and add to the Dutch oven, in batches if necessary, and cook until brown on both sides. Remove to the plate with the sausage.
- Add the 1/2 cup flour to the Dutch oven and cook, stirring constantly, until light golden brown. Add the onions, peppers, and celery to the Dutch oven and cook, stirring, about 2 minutes. Stir in the okra and the garlic and cook, stirring, about 2 minutes.
- Strip the leaves from the thyme into the Dutch oven, and stir in the bay leaves, red pepper flakes, and 6 cups broth. Crush the tomatoes through your hands into the pot. Return the chicken and sausage to the pot, bring to a boil, reduce the heat, and simmer, uncovered, 25 to 30 minutes, until the chicken is cooked through. Stir in some additional chicken stock to thin the sauce a bit, if desired.
- Stir in the vinegar, scallions, and parsley, taste, and adjust the seasoning.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
- Rice:
- 2 cups long-grain rice
- 3 cups water or chicken broth
- 1 teaspoon kosher salt
- Freshly ground black pepper
- Put the rice in a medium saucepan with a cover. Stir in the water or broth, salt, and pepper. Smooth the rice to make an even surface, cover and heat over low to medium-low heat until all the liquid has been absorbed and rice is tender, about 15 to 20 minutes.
- Yield: 4 servings
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 931 |
| Total Fat | 66 g |
| Saturated Fat | 18 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 60 g |
| Cholesterol | 308 mg |
| Sodium | 1687 mg |
Reviews
Love it
Very Good
Really tasty recipe. Easy enough to make.
Had a taste for Gumbo for about a week now, found this recipe yesterday, made it tonight…. LOVE IT!!!! To the person who said there’s was mushy, you probably used to much flour… My only modification was that I used an extra can our chicken broth when I saw how thick it had gotten and, the right amount of Louisiana Hot Sauce. (Gumbo should be thicker than average soups but thiner than gravey.
Delicious! My whole family loved it. I have 3 children and they loved it. A little time consuming but well worth it! Great winter recipe!
I understand that this isn’t a “true” gumbo recipe. I make this with much more water/chicken stock. I serve it in a bowl on top of a scoop of rice. It is very tastey. I also omit the okra (I know, SHOCK) but I don’t care for it. It is worth trying and playing with to suit your own tastes. We really enjoy this soup and I make it several times during our cold months in Colorado.
I watched Robin make this on tv and thought it would be a great Fall dinner, boy was I disappointed! I followed the recipe carefully. It was a watery, mushy mess with no flavor.I am sorry I wasted a whole day cooking it and anticipating a hearty meal. Skip this one!
THIS IS NOT A TRUE GUMBO RECIPE. TAKE A TRIP TO SOUTHWEST LOUISIANA AND YOU CAN GET A BOWL OF REAL GUMBO. TRADITIONAL GUMBO DONT USE RICE IT IS A SCOOP OF POTATO SALAD COVERED WITH GUMBO,BUT YOU GOT TO KNOW HOW TO MAKE POTATO SALAD THE CAJUN WAY
I watched the program and have no idea where they came up with gumbo. This doesn’t even resemble gumbo in any way. Gumbo has a dark roux that takes time to get to a dark chocolate color. Gumbo is also a soup not the filling for a meat pie. The gumbo is where the rice is served in a bowl, with the gumbo on top. Not on a plate with the rice on the side. I don’t know where they came up with this idea but they need to go to Louisiana and have REAL gumbo before trying to teach how to prepare it on tv. This might be a good recipe but it surely is not real cajun gumbo.
This gumbo was wonderful. I made only two changes. I reduced the recipe by half! I cook for a small crew. I substituted cubed chicken breasts for the thighs. I dredged the cubed breasts in flour and browned them. The breast meat was very tender and juicy. This recipe was a 10! I will definately cook it again and again. I had the original southern gumbo and find this recipe to be superior!