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    You are in: Home / Soul / Chicken Okra Sausage Gumbo Recipe
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    Chicken Okra Sausage Gumbo

    Chicken Okra Sausage Gumbo. Photo by breezermom

    1/1 Photo of Chicken Okra Sausage Gumbo

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    45 mins

    2 hrs

    OliveLover's Note:

    This is a compilation from the Picayune Creole Cookbook and Cajun-Creole Cooking. The Picayune Creole Cookbook is a compilation of recipes from the Picayune-Creole newspaper of the early 1900's in New Orleans. If you've never made a Cajun Roux, don't skimp of the time it takes to make it. If you want a gumbo with a velvety texture, the roux is of utmost importance. Allow it to cook slowly and don't forge to stir. Don't be put off by the preparation time or the number of steps. It all actually goes together pretty quickly and the end results are worth it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the salt, black pepper, Cajun seasoning, and garlic powder, with the flour in a 1 gallon zip type bag.
    2. 2
      Wash the chicken parts and dry well. Sprinkle with more Cajun seasoning and allow to sit for 30 minutes at room temperature.
    3. 3
      (If you do not have bacon fat handy, use this time to render the fat from 1/2 pound of bacon.).
    4. 4
      In a large stock pot, about 12 quart, heat the olive oil and bacon fat.
    5. 5
      Put the chicken into the bag with the seasoned flour and shake to coat. Drop the chicken into the pan and brown it until the outside is golden. Do it in two batches if necessary. Reserve the flour mixture remaining in the bag.
    6. 6
      Remove the chicken and add the flour mixture from the bag to the oil. On low heat, stir the roux thoroughly. Allow it to simmer for 30-45 minutes, stirring thoroughly every 5-6 minutes or less. Do not allow it scorch. It's better to keep the heat lower, stir more often and take the maximum amount of time then to risk scorching the roux which will make it bitter. The end result should be a smooth paste the color of mahogany, several shades darker than peanut butter.
    7. 7
      While that is browning, chop the bell peppers, onions and celery. Mince the garlic. Slice each link of sausage in half lengthwise, then lay flat on the board and slice into 3/8" slices.
    8. 8
      When the roux has become smooth and rich, add the peppers, onions, garlic,celery and sausage. Stir until the vegetables are wilted and the onions are translucent. Ad the bay leaf.
    9. 9
      Add one can of tomatoes and their liquid and stir well. Continue adding the second can of tomatoes, the stock and water slowly, stirring well between each addition to prevent lumps. Bring to a boil. Return the chicken to the pot and allow to simmer until the chicken is falling off the bone, about 40 minutes, stirring occasionally.
    10. 10
      Remove the chicken and set aside to cool so the meat can be removed from the bones. Add the sliced okra, the thyme and the rice. Allow to cook on low heat for 40 minutes or until the rice is done.
    11. 11
      Adjust the seasonings with salt, pepper and cayenne.

    Ratings & Reviews:

    • on March 22, 2012

      55

      I have to say, the essentials of this recipe are spot on! The ingredients are not listed as added to the recipe, but as long as you are not drunk and can pay attention to the directions, you are good! If you are directionally challenged, please play close attention! I never stopped stirring while making the roux....I never leave a roux unattended. Although I was tempted to leave it for 5 or 6 minutes at a time over the 45 minutes....mine cooked on low for 60 minutes! And I stirred the entire 60 minutes. But to me, a roux is sacred....after all, I come from down here where cooking is a religion! I used okra I put up in the freezer myself....no fresh okra available at this time. This is wonderful and I have to say I've never "fried" my chicken before adding it to gumbo, but after tasting this recipe, think that is the way to go from now on! I used skin on and bone in chicken for this delectable recipe....as those give the most flavor. 5 stars for me! Thanks for sharing. Made for PAC Spring 2012

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken Okra Sausage Gumbo

    Serving Size: 1 (526 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 533.8
     
    Calories from Fat 276
    51%
    Total Fat 30.6 g
    47%
    Saturated Fat 8.2 g
    41%
    Cholesterol 94.7 mg
    31%
    Sodium 748.9 mg
    31%
    Total Carbohydrate 32.4 g
    10%
    Dietary Fiber 4.0 g
    16%
    Sugars 6.9 g
    27%
    Protein 31.7 g
    63%

    The following items or measurements are not included:

    bacon fat

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