Southern Gumbo22 Reviews
- Prep: 10 min
- Cook: 2 hr 35 min
- Ready In: 2 hr 45 min
“This is a great recipe for Gumbo. You can make it with or without the Okra.” - by msjena64
Original recipe yields 8 servings
- 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.
- 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.
- 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.
- 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.
Amount Per Serving (8 total)
- 472 cal
- 27.2 g
- 19.8 g
Based on a 2,000 calorie diet
Reviews (22)Rate This Recipe
"I made this last year for Christmas and everyone liked it. I used 2C. broth, 2 C. clam juice and 2 C. water, instead of water and bullion. I also added a small can of oysters, and subbed chopped tomat..." See moreo for stewed. The chicken breast was dry so this year, I will either use thigh meat or buffalo size wings. OVerall, it was awesome!"
"This is the first time I've ever tried making gumbo (at my husband's request - it's his favorite) so I wanted to find a recipe that was both true to tradition and easy enough to dulplicate. This is i..." See moret! The family loved this gumbo! The only changes I made were to add a large can of diced tomatoes (undrained) in place of the stewed tomatoes; and I used herb-seasoned chicken sausage in place of pork sausage. For the salt-to-taste, I used Penzey's Special Seasoned Sea Salt - and that added a great flavor as well! Thank you so much for this recipe msjena! (You've made my husband's day! :-)"
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