Chicken, Okra, and Sausage Gumbo, Illustrated

Check the post from yesterday for the whole recipe for Chicken, Okra, and Sausage Gumbo.

2 Medium Onions, Chopped
1 Large Bell Pepper, Chopped
3 Ribs Celery Chopped

5 Cloves Garlic, Minced

½ Pound Okra, sliced

2 Bay Leaves
1 tsp. Black Pepper, ground
1 tsp. White Pepper, ground
1 tsp. Cayenne Pepper
½ tsp. Sage
1 tsp. Thyme

2 Quarts Chicken Stock (I had cooked the chicken and made the stock the night before.)

Meat from Chicken above, chopped

½ cup Flour, 1/2 cup Peanut Oil

In a large heavy pot, heat the oil and whisk in the flour over medium high heat.

…stirring constantly until it reaches a dark reddish-brown color (This was a little light. We wanted to have dinner before 9.)

Reduce heat, add the onions, green pepper, celery and garlic. Stir quickly. Continue to cook, stirring constantly until the vegetables are slightly browned.

Add the stock, seasonings, and sausage. Bring to a boil, then simmer for about 30 minutes. Add chicken. Simmer for 15 minutes, add Okra and simmer for another 15.

Make yourself a Sazerac. Savor while things simmer.

Add the chopped scallion tops and parsley, and simmer for 5 more minutes. Serve over rice (or potatoes) in large shallow bowls. Accompany with good beer and lots of hot, crispy french bread.

5 thoughts on “Chicken, Okra, and Sausage Gumbo, Illustrated

  1. Looks Deeelicious.

    We made Chuck Taggart’s Jambolaya recipe for Fat Tuesday using goose stock we made and froze from out Christmas goose & turkey we froze from Thanksgiving. Delicious. I wish I would have thought of the Sazerac ingredient.

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