Winner of the Soup Stew category on Ultimate Recipe Showdown
Ingredients
- 1 pound andouille sausage, chopped
- 1 pound tasso, chopped
- 1 cup vegetable oil plus 4 tablespoons, for sauteing
- 1 cup all-purpose flour
- 1 large onion, chopped
- 2 stalks celery, chopped 3 cloves garlic, minced
- 1/2 green bell pepper, chopped
- 1 (3-pound) chicken, boiled and shredded
- 8 cups homemade chicken stock
- 1 (14-ounce) can stewed tomatoes, pureed
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 teaspoons kitchen bouquet
- 1 (16-ounce) bag frozen, sliced okra
- 1/2 bunch green onions, sliced
- 1/2 bunch flat leaf parsley leaves, chopped
- Salt and freshly ground black pepper
- Steamed white rice
- Hot sauce
- File powder
Directions
In a large stock pot fry andouille and tasso in 2 tablespoons vegetable oil until browned. Remove meats and set aside. Add 1 cup vegetable oil and allow to heat. Whisk in flour and cook until a chocolate color is reached. Add onion, celery, garlic and bell pepper to roux and cook 15 to 20 minutes. Add chicken, reserved sausages, stock, tomatoes, Worcestershire sauce, bay leaves, and kitchen bouquet and simmer for 45 minutes.
While gumbo is simmering, heat 2 tablespoons oil in a large fry pan. Add okra and cook on medium heat until no longer stringy. After 45 minutes of gumbo simmering, add okra, green onion, parsley and salt and pepper, to taste. Simmer 20 more minutes. Serve with rice and allow people to add hot sauce and file, to taste.
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By laphant81_12868467
Austin, 83
on May 14, 2010
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Jennee,
Sorry you seem to dislike this recipe so strongly, but this is MY family's recipe, I didn't say it had to be yours. I have always believed that food and family recipes are like the best scrapbook......you remember family members that are no longer around when you make "their" dishes and that's what this gumbo does for me. I don't believe that food has to be a certain way to be right.........that would take all the fun out of the whole experience if we turn our noses up at everything because it's not the way we make it. Enjoy thanks- Lauren Wyler
By melissa.conner....
Phoenix, 41
on April 30, 2010
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I made this recipe, following the directiona and it was fantastic. My husband is not an okra fan, but this recipe sucessfully addresses the guminess that can be affiliated with okra in gumbo. Follow the recipe and you will not be disappointed.
By bryankyawhulim
Daly City, CA
on March 28, 2009
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This dish is truly an awe inspiring dish. It tasted good, it looked good, and it smelled good. It is definitely what good food should be.
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