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'Momma Made Em' Chicken and Sausage Gumbo

"Straight from my mom's kitchen in St. Charles Parish, Louisiana! Chicken, sausage, and okra gumbo that warms the soul."

Rating: This weblink has been rated 6 times with an average star rating of 4.3 Read Reviews (5)

Rate/Review | 211 people have saved this

Prep Time:
20 Min
Cook Time:
3 Hrs 15 Min
Ready In:
3 Hrs 55 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 1 (3 pound) whole chicken
  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 1 (10 ounce) package frozen chopped onions
  • 1 (10 ounce) package frozen green bell peppers
  • 5 stalks celery, finely chopped
  • 1 tablespoon Cajun seasoning (such as Tony Chachere's), or to taste
  • 2 whole bay leaves
  • 1 (28 ounce) can diced tomatoes
  • 1 pound fully-cooked smoked beef sausage (such as Hillshire Farm®), sliced
  • 1 (10 ounce) package frozen sliced okra
  • salt and black pepper to taste

Directions

  1. Fill a large pot partially with lightly salted water, and place the chicken in the pot. Bring to a boil, reduce the heat to a simmer, and cook the chicken until the meat is no longer pink and the juices run clear, about 1 hour. Remove the chicken from the broth, and crack open the carcass to allow the chicken to cool. Reserve the chicken broth. After the chicken has cooled enough to handle, pick the meat from the bones, and set aside.
  2. While the chicken is simmering, make a roux by whisking together the flour and vegetable oil in a large, heavy saucepan over medium-low heat. Cook and stir the mixture, watching constantly to avoid burning, until the roux is a rich chocolate brown color, 20 to 30 minutes.
  3. As soon as the roux has reached the desired color, stir in the onions, bell peppers, celery, Cajun seasoning, and bay leaves, and simmer, stirring occasionally, until the vegetables are tender, about 45 minutes. Pour in the reserved chicken broth, diced tomatoes, and beef sausage, and simmer, stirring occasionally, until the mixture has thickened, about 1 hour.
  4. Mix in the reserved chicken meat and okra, bring back to a simmer, and cook, stirring occasionally, until the okra is tender and the flavors have blended, 30 to 40 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 437 | Total Fat: 32.2g | Cholesterol: 67mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 3, 2009 by Sunny D Shines 
Down in South Louisiana we do tings a lil dif'rent Sha! We NEVER use a prepared creole or... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2009 by Gary 
Good gumbo recipe. I used fresh veggies and my own seasonings (cayenne, oregano, thyme,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2009 by matthan 
I saw no one had reviewed this and just had to give credit where credit is due. THIS IS... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 16, 2009 by seejayman420 
Made this dish tonite, but added shrimp, and andoullie sausage and had to add some extra hot... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 19, 2009 by cathy b. in the house 
Very yummy. I skipped the chicken and used grilled spicy chicken sausage and fresh okra and... MORE

 
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