Gumbo Cookoff Winner - Chicken and Sausage Gumbo Recipe - Food.com (2024)

• 4 ¹⁄₂ lbs whole chickens
• 2 whole cloves
• 1 carrot, peeled and sliced
• 4 -8 sprigs fresh parsley
• 1 bay leaf
• 1 large onion, sliced
• 1 celery rib
• ¹⁄₂ cup white wine
• 6 -8 black peppercorns
• 1 teaspoon salt
• ¹⁄₂ teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 ¹⁄₂ lbs fresh okra, chopped
• ¹⁄₃ cup vegetable oil
• ¹⁄₂ cup all-purpose flour
• 2 medium sized yellow onions, chopped
• 2 small green bell peppers, chopped
• 3 stalks celery, chopped
• 4 garlic cloves, minced
• 1 large tomatoes, chopped
• 1 (28 ounce) can diced Italian-style tomatoes, undrained
• 1 ¹⁄₂ lbs cooked smoked sausage, sliced in 1/3-inch pieces
• 1 ¹⁄₂ bay leaves
• 1 tablespoon salt
• 1 ¹⁄₂ teaspoons dried thyme
• 1 ¹⁄₂ teaspoons dried basil
• 1 ¹⁄₂ teaspoons cayenne pepper
• 1 ¹⁄₂ teaspoons black pepper
• 1 ¹⁄₂ teaspoons file powder

directions

• Place chicken and next 10 ingredients in large stockpot and cover with water (approx. 1 gallon) and bring to a boil.
• Reduce heat and simmer until chicken is tender (approx. 1 hour).
• Using tongs, remove chicken to a strainer and cool.
• Strain chicken stock into a large container (discard whatever the strainer catches). Save stock for use in gumbo later.
• Remove meat from bones in pieces and reserve to add to gumbo later.
• Heat 2 tablespoons vegetable oil in heavy skillet over medium heat.
• Add okra to skillet and cook until no longer sticky, stirring frequently (about 20 minutes), then set aside to add to gumbo later.
• Stir flour and 1/3 cup vegetable oil in a large Dutch oven over medium heat. Stir frequently until it becomes a deep, golden brown roux (approx, 30 minutes). It should appear to be the color of peanut butter.
• Add the chopped yellow onions, bell peppers, celery and garlic to the roux and stir until soft.
• Add 4 cups of the reserved chicken stock and okra, tomatoes, sausage, and all herbs/spices except for file powder. Cover partially and simmer until thickened (approx. 1.5 hours).
• Spoon off any fat from surface of gumbo.
• Add chicken and file powder and simmer 15 more minutes.
• Serve in bowls over steamed white rice.