| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Active: | 1 hr 5 min |
| Yield: | 12 to 15 servings |
Ingredients
- 1 cup plus 2 tablespoons canola oil
- 1 cup all-purpose flour
- 6 ribs celery, chopped
- 2 green bell peppers, chopped
- 1 large white onion, chopped
- 1 bunch scallions, 1/2 cup sliced for garnish and the remaining chopped
- 8 to 10 cloves garlic, chopped
- 2 quarts store-bought chicken stock
- Two 15-ounce cans diced tomatoes
- 12 ounces andouille sausage, sliced into 1/2-inch pieces
- 12 ounces smoked sausage, sliced into 1/2-inch pieces
- 1 scant tablespoon cayenne, or more to taste (this much makes it medium spicy)
- 3 bay leaves
- Kosher salt and freshly ground black pepper
- One 10-ounce box frozen sliced okra, thawed
- 1 rotisserie chicken, meat shredded (about 4 cups)
- 15 cups cooked white rice, such as Minute Rice, for serving
- Hot sauce, such as Crystal, for serving
- File powder, for serving, optional
Instructions
- Warm 1 cup oil over medium heat in a large Dutch oven until hot. Add the flour to the pot all at once, whisking until the consistency is uniform. Cook the roux, whisking occasionally, until it is the color of a tarnished penny, about 20 minutes. Do not let it darken any further. Carefully add the celery, bell peppers, onion, chopped scallions and garlic to the pot, working away from you as the hot roux may spatter. Stir with a wooden spoon until the onions begin to soften, about 5 minutes.
- Add enough stock to just cover the vegetables, about 1 quart, and stir to combine. The roux may separate. Add the tomatoes with their juices, andouille and smoked sausages, cayenne, bay leaves, 1 1/2 tablespoons salt, 1 tablespoon black pepper and the remaining stock, about 1 more quart. Partially cover and bring to a boil, then reduce the heat and simmer 20 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a medium skillet over high heat. Add the okra and cook, stirring, until the gel dries out slightly, about 3 minutes. Add to the Dutch oven.
- Taste the gumbo for seasoning and adjust as desired. Add the chicken, cook until warmed through and serve, or simmer up to 2 hours more to concentrate the flavors, adding the chicken 20 minutes before serving.
- Sprinkle with the reserved sliced scallions and serve over rice. Serve with hot sauce and file powder if using.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 1234 |
| Total Fat | 38 g |
| Saturated Fat | 8 g |
| Carbohydrates | 187 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 32 g |
| Cholesterol | 56 mg |
| Sodium | 1394 mg |
| Serving Size | 1 of 14 servings |
| Calories | 1234 |
| Total Fat | 38 g |
| Saturated Fat | 8 g |
| Carbohydrates | 187 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 32 g |
| Cholesterol | 56 mg |
| Sodium | 1394 mg |
Reviews
I have made this gumbo many times. My GO TO for gumbo. I use some jalapeño for added punch. Also used shrimp. If shrimp is used…make sure you eat all of it because shrimp gets rubbery after reheating. Have had no complaints about the flavor or the texture.
This gumbo is absolutely delicious…with tomatoes! Christy Davidson you should be ashamed of yourself for such a nasty review!
Made this because husband wanted gumbo. Absolute winner. Didn’t change a thing because I didn’t have time to go out and thresh the wheat myself to make flour for the roux, Christie. Some of us have to go for the 1h45m option and there is no shame in that. This recipe is a winner, especially if you have like a career, and kids, and things to do. Make a full batch, pack up and freeze smaller portions for meal prep. Exists on regular rotation in our kitchen, scandalous tomatoes and all.
V.
@christydavidson I’m from southern Louisiana and people do put tomatoes in gumbo. Some people don’t. There’s nothing worse than a southerner who thinks they l ow everything about food.
I make this regularly and it’s a huge hit with the family. I bake the flour first to get an awesome roux and sub a red pepper for one of the green. Add some slap-your-momma original blend to season and add a bit of spice to taste. Love this gumbo.
Hi I got a question about this recipe. Can I add shrimp to it?
I’m 80. Lived in the South all my life. SOME GUMBO HAS TOMATOES some doesn’t. It’s this recipe that is being reviewed. I like tomato gumbo. I liked this recipe for this gumbo.
@Christy Davidson don’t offer up your opinion if you haven’t tried the recipe, if you don’t like it just scroll on by you don’t have to be rude. The recipe was excellent.
I made this tonight following Valerie’s recipe and although my husband does not eat okra the way she cooks hers worked perfectly for him. Thank you so very much for this recipe