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Southern Gumbo

By: msjena64  
"This is a great recipe for Gumbo. You can make it with or without the Okra."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 105 people have saved this

Prep Time:
10 Min
Cook Time:
2 Hrs 35 Min
Ready In:
2 Hrs 45 Min

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Original Recipe Yield 8 servings
 

Ingredients

  • 3 large skinless, boneless chicken breast halves
  • 1 pinch salt and pepper to taste (optional)
  • 1/4 cup vegetable oil
  • 1 (16 ounce) package smoked sausage, cut into 1/4 inch slices
  • 2 tablespoons margarine
  • 1/2 cup all-purpose flour
  • 3 tablespoons margarine
  • 1 large onion, chopped
  • 8 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 3 stalks celery, chopped
  • 1/4 cup Worcestershire sauce
  • 1/4 cup chopped fresh parsley
  • 4 cups hot water
  • 5 cubes beef bouillon cubes
  • 1 (14.5 ounce) can stewed tomatoes
  • 2 cups frozen sliced okra
  • 4 green onions, chopped
  • 1/2 pound cooked small shrimp
  • 2 tablespoons chopped fresh parsley

Directions

  1. Season the chicken with salt and pepper. Heat oil in a heavy bottomed Dutch oven over medium-high heat. Cook chicken and sausage separately in hot oil until well browned on both sides. Reserve browned chicken and sausages.
  2. Turn the heat to low. Make the roux by melting 2 tablespoons of margarine into the oil in the pot. Sprinkle the flour over the oil and margarine and cook, stirring constantly, until roux turns a nutty brown, about 10 minutes.
  3. Melt the remaining 3 tablespoons margarine into the roux. Stir in the onion, garlic, green pepper, and celery; cook for 10 minutes. Add the Worcestershire sauce, 1/4 cup chopped parsley, and salt and pepper to taste. Cook, stirring often, for an additional 10 minutes.
  4. Pour the hot water into the pot and add the boullion cubes, chicken, and sausage. Bring to a boil, reduce heat, and simmer for 45 minutes before stirring in the tomatoes and okra. Cover pot and simmer for 1 hour. Stir in green onions and shrimp and top with 2 tablespoons chopped parsley before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 472 | Total Fat: 27.2g | Cholesterol: 141mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 18, 2009 by chickieboo 
This was very good and very easy to make. The only thing I changed was that I used diced... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 19, 2009 by DYLAN27 
This recipe was very much a hit in my family! My fiance is never quite sure about trying new... MORE

 
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