Ingredients Jump to Instructions ↓

  1. 1/2 store bought rotisserie chicken ; remove skin & bones

  2. 4 cups chicken broth

  3. 3/4 pound smoked, link sausage ; cut into bite size pieces

  4. 2 medium onion s, diced

  5. 1 large bell pepper , diced

  6. 1/4tsp. Oregano, thyme , Italian seasoning, garlic powder, Cajun seasoning

  7. tsp. Ground Cayenne pepper , salt, black pepper

  8. 3 cloves garlic , minced

  9. 1 - 28 ounce can of petite-diced tomatoes with the juice

  10. 1- 28 ounce can tomato sauce

  11. 2 bay leaves

  12. 1/2 cup chopped parsley

  13. 2 cups okra , fresh or frozen; sliced

  14. 3 strips of bacon cut into small pieces

Instructions Jump to Ingredients ↑

  1. Place bacon pieces in bottom of large, heavy stockpot or Dutch oven, over medium high heat, stirring until browned. Add onion, peppers, & garlic, then sauté until onion starts to look clear. Add sausage & continue to stir until browned & mostly done. Add chicken broth & let come to a boil, reduce heat to medium. Add tomatoes, okra & sauce, stirring to mix well, add all spices & stir well also. Let simmer on low about 30 minutes, then add chicken diced into bite size pieces. Cover and simmer on low for 45 minutes till 1 hour.

  2. Using 1 Tbsp olive or vegetable oil, place in a skillet and let get hot, add a small amount of flour, stirring constantly until it starts getting a little thick, add ½ cup of dry white wine to mixture, remove from heat and stir well, removing all lumps, use more wine if needed, add roux to gumbo, stir until it begins to thicken. Serve over rice or eat as is. Top with fresh parsley or chives.

  3. Lynn Byers McClellan


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