Chicken, Okra & Sausage Gumbo

Chicken, Okra & Sausage Gumbo
Chicken, Okra & Sausage Gumbo

PREP TIME

--

minutes

TOTAL TIME

140

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

140

minutes

SERVINGS

--

servings

Ingredients

  • 3 1/2

    lb frying chicken or rotisserie chicken

  • Reserved chicken broth

  • 1

    lb smoked andouille turkey sausage, sliced 1/4" thick

  • 3

    varied peppers, medium chopped

  • 3

    cloves garlic, minced

  • 1

    can (approx 15oz) tomato Puree

  • 1

    pkg (10 oz) frozen corn kernels, thawed

  • 3

    tbsp file powder

  • 1 1/2

    c Spanish onion, minced

  • 1

    (14.5 oz) can diced tomatoes

  • 8-10

    fresh okra, sliced 1/4" thick

  • 1

    tbsp fresh chpped thyme

  • Cooked white rice

  • 1/4

    c fresh parsley and fresh cilantro minced

Directions

Combine chicken (May add Spanish onion chunks) and salt in dutch oven or large kettle; add water to cover. Bring to boil; cover, reduce heat, and simmer about 45 mins or until chicken is tender. Remove chicken, reserving 5 cups of the chicken broth; discard onion. Remove chicken from bones; cut into bite sized pieces and set aside. Cook sausage in a large dutch oven over medium heat until crisp. Remove sausage. Add onion, pepper, garlic, and okra to dutch oven; cook over medium heat, stirring constantly, until vegetables are tender. Add chicken and sausage, reserved broth (should be approx 5 cups), tomatoes, corn, thyme and file powder. Bring mixture to a boil; reduce heat, and simmer uncovered 1 1/2 hours. Now finish the sauce by adding a handful of fresh parsley and fresh cilantro. Serve in large cream soup bowls over white rice. Set out hot pepper sauce.

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