Fantastic recipe!!!! I made this a day ahead so the flavors could mellow as others suggested and served over rice. I used fresh Andouille Sausage ( not smoked ) and chicken; no shrinp or crab. Homemade chicken stock instead of beef bullion.I didn't precook the okra, just thawed and added to the gumbo. I have also used smoked sausage but it is best with Andouille ( but a bit more pricey.)Love the flavor the bacon grease gives this,I will always make my roux this way from now on.I took a double batch made with smoked sausage and chicken to a meeting at work and everyone raved about it. My pot came home empty which is always a good sign.I purchase chicken leg quarters in a 10 lb. bag at WallMart ( $5.90 ) and boil then with some onion, celery and carrots. I had enough stock and chicken for this dish, chicken and dumplings, a small pot of chicken noodle soup and one chicken salad sandwich. Your family and friends will love this!!!! Thank you for sharing your recipe!oh, I served crusty bread and pecan pie with this for an unforgettable meal.
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Fantastic recipe!!!! I made this a day ahead so the flavors could mellow as others suggested...