Chicken and smoked sausage gumbo

Recipe from: 6/1/2003 12:00:00 AM

Ingredients 16
Servings 8


  • 125
    sunflower oil
  • 125
  • 2
    chicken stock or water
  • 45
  • 1
    large onion, chopped
  • 1
    bunch spring onions
  • 1
    green pepper, chopped
  • 2
    sticks celery, chopped
  • 2
    bay leaves
  • 2
    dried thyme
  • 1.50
    chicken, cut into portions
  • salt and cayenne pepper to taste
  • 250
    smoked country sausages, sliced
  • 250
    okra, sliced and chopped
  • 15
    chopped parsley
  • cooked rice, to serve


In a large, heavy-based pan, mix together oil and flour over a medium heat, stirring constantly to achieve the desired colour of roux (15 to 30 minutes).
Add chicken stock or water and blend into the roux mixture, stirring until smooth.
Add bay leaves and thyme.
Heat margarine in a saucepan and add onion, spring onions, pepper, celery and parsley.
Cook stirring, until vegetables are soft.
Season chicken with salt and cayenne pepper, add to vegetables and cook until chicken is slightly browned.
Add spicy sausages and okra and cook for about 10 minutes.
Pour in roux mixture, mix well and bring to the boil.
Lower heat and simmer for 1 hour, or until chicken is tender.
Skim off excess oil, remove bay leaves and check seasonings.
To serve, place cooked rice into warmed individual soup bowls and top with generous servings of soup.

Read more on: poultry

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