Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Soul / Mean Chef Chicken, Andouille, Ham and Okra Gumbo Recipe
    Lost? Site Map

    Mean Chef Chicken, Andouille, Ham and Okra Gumbo

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Julie in TX's Note:

    The perfect Gumbo. I adopted this recipe in September, 2006. It is the best gumbo recipe I have ever tried.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large pot or Dutch oven, heat the oil over medium heat and stir in the flour, sprinkling a little at a time and whisking inches Whisk slowly and constantly for 20 to 25 minutes to make a dark brown roux, the color of chocolate.
    2. 2
      If you get black specks in your roux it is burned and you will have to start over.
    3. 3
      Add the onions, celery, okra and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
    4. 4
      The mixture will be pasty and fairly dry.
    5. 5
      Add the sausage, ham, salt, cayenne, pepper, and bay leaves and stir well.
    6. 6
      Cook, stirring, for 3 to 4 minutes.
    7. 7
      Add the stock or broth and stir well to combine with the roux mixture.
    8. 8
      Bring to a boil, then reduce heat to medium-low.
    9. 9
      Cook, uncovered, stirring occasionally, for 1 hour.
    10. 10
      Add the chicken and cook just until the chicken is heated through, about 5 minutes.
    11. 11
      Remove from the heat and stir in the parsley, Pickapeppa Sauce and green onions.
    12. 12
      Ladle into deep soup bowls over rice.
    13. 13
      Serve with hot sauce, if desired.

    Ratings & Reviews:

    • on October 07, 2014

      45

      This recipe was very very good. My family loved it! Your instructions were clear and easy to follow. The roux turned out beautiful and the seasonings went well together. Thank you for sharing this simple yet delicious recipe! It is a keeper :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 31, 2013

      45

      Soooooo good! I used fresh green beans in lieu of the okra (my DH won't eat okra). I used olive oil to make the roux and I wouldn't change anything!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 01, 2010

      55

    Read All Reviews (12)

    Advertisement

    Nutritional Facts for Mean Chef Chicken, Andouille, Ham and Okra Gumbo

    Serving Size: 1 (731 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 920.6
     
    Calories from Fat 447
    48%
    Total Fat 49.6 g
    76%
    Saturated Fat 8.6 g
    43%
    Cholesterol 53.4 mg
    17%
    Sodium 2291.7 mg
    95%
    Total Carbohydrate 85.1 g
    28%
    Dietary Fiber 7.2 g
    28%
    Sugars 13.8 g
    55%
    Protein 34.5 g
    69%

    The following items or measurements are not included:

    hot smoked sausage

    chicken meat

    Pickapeppa Sauce

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites