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Gallery Gumbo Recipe Summary Servings: 10

Ingredients Ingredient Checklist 1/4 cup all-purpose flour 3 tablespoons extra-virgin olive oil 1 pound andouille sausage, sliced crosswise, 1/4-inch thick 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces 1 green bell pepper, seeded and chopped 1 yellow onion, chopped 2 ribs celery, sliced Coarse salt and freshly ground black pepper 4 tablespoons unsalted butter 4 cups homemade chicken stock, or canned low-sodium chicken broth 1 can (35-ounce) crushed tomatoes 6 ounces okra, sliced crosswise, 1/4-inch thick 6 sprigs fresh thyme 1 dried bay leaf Cooked Perfect White Rice, for serving

Gallery Gumbo

Recipe Summary Servings: 10

Gumbo

Gumbo

Gumbo

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 1/4 cup all-purpose flour 3 tablespoons extra-virgin olive oil 1 pound andouille sausage, sliced crosswise, 1/4-inch thick 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces 1 green bell pepper, seeded and chopped 1 yellow onion, chopped 2 ribs celery, sliced Coarse salt and freshly ground black pepper 4 tablespoons unsalted butter 4 cups homemade chicken stock, or canned low-sodium chicken broth 1 can (35-ounce) crushed tomatoes 6 ounces okra, sliced crosswise, 1/4-inch thick 6 sprigs fresh thyme 1 dried bay leaf Cooked Perfect White Rice, for serving

Directions

Heat a medium skillet over medium-high heat; add flour. Toast, stirring frequently, until deep golden brown, about 5 minutes. Transfer to a plate to stop it from cooking.

Heat oil in a large Dutch oven over medium-high heat. Add sausage and cook, stirring often, until browned, about 5 minutes. Remove with a slotted spoon, transfer to a large bowl, and reserve. Add the chicken, and brown, turning once, about 5 minutes. Remove with a slotted spoon, and add to the bowl with the sausage. Add the pepper, onion, and celery to the Dutch oven. Season with salt and pepper, and cook until softened, about 4 minutes. Remove with a slotted spoon, and add to the sausage and chicken.

Reduce heat to medium-low, and add the butter to the Dutch oven. Once melted, sprinkle in the toasted flour, and stir until combined. Continue cooking until bubbles form and mixture becomes very thick and dark brown, about 4 minutes. Add the stock, tomatoes, okra, thyme, bay leaf, and reserved meat and vegetables. Raise heat and bring to a boil; let simmer, uncovered, until chicken is tender and liquid has thickened, about 1 1/4 hours. Remove thyme, and serve hot over rice.

Reviews (3)

 Add Rating & Review     22 Ratings   5 star values:        3    4 star values:        7    3 star values:        3    2 star values:        6    1 star values:        3

Reviews (3)

Add Rating & Review     22 Ratings   5 star values:        3    4 star values:        7    3 star values:        3    2 star values:        6    1 star values:        3

Add Rating & Review

22 Ratings 5 star values: 3 4 star values: 7 3 star values: 3 2 star values: 6 1 star values: 3

22 Ratings 5 star values: 3 4 star values: 7 3 star values: 3 2 star values: 6 1 star values: 3

22 Ratings 5 star values: 3 4 star values: 7 3 star values: 3 2 star values: 6 1 star values: 3

  • 5 star values: 3 4 star values: 7 3 star values: 3 2 star values: 6 1 star values: 3

    Martha Stewart Member     Rating: Unrated       03/04/2014   Made this by slightly changing up some of the ingredients (more veggies, some file powder, all sausage etc) and it was good. Don't know why a "Cajun" cook wouldn't make this....other than it might be "Creole" in nature 'cause of the roux base. There are SO MANY kinds of gumbo with MANY different styles and bases (roux, file, etc) it's really hard to say it "can't be from LA."  

Martha Stewart Member     Rating: Unrated       01/05/2008   I love this recipe. I have used it several times and always enjoy it. I used shrimp instead of sausage and it was delicious.  

Martha Stewart Member     Rating: Unrated       11/13/2007   Don't know where you got this recipe, but it was not in Louisiana. No self-respecting Cajun cook would serve this. NOT GUMBO.

    Martha Stewart Member

    Rating: Unrated 03/04/2014

Made this by slightly changing up some of the ingredients (more veggies, some file powder, all sausage etc) and it was good. Don’t know why a “Cajun” cook wouldn’t make this….other than it might be “Creole” in nature ‘cause of the roux base. There are SO MANY kinds of gumbo with MANY different styles and bases (roux, file, etc) it’s really hard to say it “can’t be from LA.”

Rating: Unrated

Rating: Unrated 01/05/2008

I love this recipe. I have used it several times and always enjoy it. I used shrimp instead of sausage and it was delicious.

Rating: Unrated 11/13/2007

Don’t know where you got this recipe, but it was not in Louisiana. No self-respecting Cajun cook would serve this. NOT GUMBO.

All Reviews for Gumbo

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Gumbo

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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