Chicken Stock Gumbo Recipe -
Chicken Stock Gumbo Recipe
  • READY IN 5+ hrs

Chicken Stock Gumbo

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    25 mins
  • COOK

    5 hrs

    5 hrs 25 mins


  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.
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Reviews More Reviews

Feb 27, 2003

This is a wonderful recipe with tons of flavor. It is a good way to use leftover chicken too. My husband loved it and couldn't believe I made it.

Nov 30, 2008

This gumbo is really good. I was a bit skeptical about putting the rice in uncooked, but it cooked in the 30 min and really thickened up the gumbo nicely. I pulled meat off a rotisserie chicken and added it before simmering for 2 1/2 hours, in addition to the smoked sausage. One thing I would change: I would make the roux (bacon fat/oil/flour) by itself first, stirring constantly until it was the color of dark peanut butter; then I'd add the veggies to cook them down. In following the instrux as noted, I found that the flour mixture kept sticking to the bottom of the pan and never achieved a gravy-like consistency, which apparently it should have. But the taste is outstanding, so even following the instrux to a T resulted in delicious gumbo!

Feb 20, 2009

WOW....have to say that this is the best gumbo I have ever eaten. Thanks for the recipe. I also added crab to the mix...Very very good.

Jun 05, 2008

the first time i follow exactly was awsome! and now i use the base idea (rue and chicken broth) and use what i have on hand or have fun playing with different ingreds....Amazing!! you are the best for sharing this recipe with all of us

Aug 03, 2006

This is a very rich, bit labor intensive, very delicious gumbo. The base (or rou) makes this dish special. I have also added summer squash and zucchini to make this a yummy summer garden potash.

Dec 24, 2008

GREAT!!! I have always been afraid of making a dish that calls for a roux, but this was really easy. I also baked chicken, shredded it and added when I added the tomatoes and okra, to make the dish more hearty. Other than that I followed the directions exactly and everyone loved it!!

Aug 29, 2002

This was new fun and very good.We loved it !

Nov 22, 2010

This was sooooo goood! Even though my husban does not like okra, he enjoyed the soup very much!


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  • Calories
  • 494 kcal
  • 25%
  • Carbohydrates
  • 30.7 g
  • 10%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 35 g
  • 54%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 13.4 g
  • 27%
  • Sodium
  • 1476 mg
  • 59%

* Percent Daily Values are based on a 2,000 calorie diet.

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