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Chicken Stock Gumbo

By: TOYASEWS  
"This gumbo is a feast of food. Use your imagination and add any leftover cooked turkey or chicken pieces along with the stock, if you like."

Rating: This weblink has been rated 13 times with an average star rating of 4.6 Read Reviews (10)

Rate/Review | 690 people have saved this

Prep Time:
25 Min
Cook Time:
5 Hrs
Ready In:
5 Hrs 25 Min

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 pound bacon
  • 1 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 8 stalks celery, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, chopped
  • 1/2 cup chopped fresh parsley
  • 1 onion, chopped
  • 1 pound smoked sausage of your choice, sliced
  • 2 quarts chicken stock
  • 2 quarts water
  • 1 (14.5 ounce) can peeled and diced tomatoes with juice
  • 1 (10 ounce) package frozen okra, thawed and sliced
  • 1/2 cup Worcestershire sauce
  • 1 tablespoon hot pepper sauce, or to taste
  • 2 bay leaves
  • 1 pinch cayenne pepper, or to taste
  • 1 cup uncooked white rice
  • 1 teaspoon brown sugar
  • 1 tablespoon lemon juice

Directions

  1. Place six slices of the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Set aside the cooked bacon and reserve 1/2 cup of the grease in the skillet. Whisk in the flour and vegetable oil until smooth. Stir in the celery, bell pepper, garlic, parsley and onion. Simmer for 15 minutes, stirring constantly.
  2. Transfer the sauce to a large stockpot or Dutch oven. Add the sliced sausage and cook for 8 more minutes. Slice remaining raw bacon and crumble the cooked bacon; add to the pot. Stir in the chicken stock and water until well blended with the gravy mixture. Add the tomatoes and okra. Season with Worcestershire sauce, hot pepper sauce, bay leaves, and cayenne pepper. Simmer uncovered for 2 1/2 hours, stirring occasionally.
  3. Add the rice and cook for an additional 30 minutes, until thick. Stir in the brown sugar and lemon juice. This tastes great served over more rice.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 494 | Total Fat: 35g | Cholesterol: 51mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2003 by SHERYL3D 
This is a wonderful recipe with tons of flavor. It is a good way to use leftover chicken too.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 5, 2008 by Annie 
the first time i follow exactly was awsome! and now i use the base idea (rue and chicken... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2006 by MAMASA 
This is a very rich, bit labor intensive, very delicious gumbo. The base (or rou) makes this... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by JMESUE1019 
This was new fun and very good.We loved it ! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2007 by chefwesty 
This is a wonderful recipe. I had only made gumbo a few times before, but this was by far the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 20, 2009 by Shelia 
WOW....have to say that this is the best gumbo I have ever eaten. Thanks for the recipe. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 24, 2008 by pharmdkatie 
GREAT!!! I have always been afraid of making a dish that calls for a roux, but this was really... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 30, 2008 by KC 
This gumbo is really good. I was a bit skeptical about putting the rice in uncooked, but it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 5, 2008 by shepardess 
I doubled this recipe for our youth group. It was a good, inexpensive gumbo that everyone... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2006 by oceanblues 
I really enjoyed this recipe.You can use whatever you have on hand and it comes out good... MORE

 
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