Best 3 Chicken Sausage And Okra Gumbo Recipes

Indulge in the tantalizing flavors of Creole cuisine with our delectable Chicken Sausage and Okra Gumbo, a hearty and flavorful stew that captures the essence of Southern comfort food. This classic dish combines tender chicken sausage, succulent okra, and a rich, aromatic broth infused with the "holy trinity" of Creole cooking – onions, celery, and bell peppers. The addition of juicy tomatoes and a medley of spices creates a symphony of flavors that will transport you to the vibrant streets of New Orleans. Alongside this gumbo recipe, we also present a delightful collection of variations to cater to diverse tastes and preferences. Embark on a culinary journey with our Vegetarian Gumbo, a meatless marvel brimming with an array of vegetables and bursting with umami. For those who crave a seafood twist, our Shrimp and Sausage Gumbo harmonizes the delicate sweetness of shrimp with the savory smokiness of sausage, while our Turkey Sausage Gumbo offers a leaner yet equally satisfying alternative. Craving a taste of the sea? Our Seafood Gumbo overflows with a bounty of shrimp, crab, and oysters, promising an explosion of briny goodness in every bite. And for those seeking a quick and easy fix, our Instant Pot Chicken and Sausage Gumbo delivers the same delectable flavors in a fraction of the time. With so many enticing options to choose from, you're sure to find the perfect gumbo recipe to satisfy your cravings and delight your taste buds.

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SOUTH LOUISIANA CHICKEN AND SAUSAGE GUMBO (NO OKRA!)

South Louisiana Chicken and Sausage Gumbo (No Okra!) image

Growing up in Louisiana, My momma called her version of this the poor mans gumbo. I have taken the liberty to make a few changes, such as using boneless-skinless chicken breasts instead of the whole chicken. Be careful with the Roux, if it burns you best start all over. It will get smoky in the kitchen, so be sure to open a few windows. This recipe takes some time but it is well worth it. If you have any left overs, this is something that is better the second day. Freezes well too.

Provided by MelodyOHare

Categories Gumbo

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons bacon grease
1/2 cup all-purpose flour
1 bunch green onion, chopped
1 medium onion, chopped
2 hot peppers, diced (any hot peppers will work, I use jalapenos)
2 garlic cloves, minced
hot sauce (optional)
6 (14 1/2 ounce) cans chicken broth
2 chicken bouillon cubes
2 lbs boneless skinless chicken breasts, cut into bite sized pieces
1 lb beef smoked sausage, sliced into bite size pieces
2 teaspoons cajun seasoning

Steps:

For the Roux.
Heat bacon grease in large skillet.
Add flour when melted.
The mixture should be liquidy, If not add a bit more bacon grease.
Stir mixture constantly over a med-high heat, be careful not to scorch.
Stir until the mixture is the color of peanut butter.
For Gumbo.
Add chopped vegetables to roux in skillet, stir and allow to cook until onions are clear.
Meanwhile in a large sauce pan, warm 3 cans of broth.
Once onions are clear, stir in one can of broth, stir until smooth.
Add roux mixture to saucepan of broth.
Use the roux skillet for the chicken,cook sausage and chicken until chicken is no longer pink, add to broth.
Pour the 2 remaining cans of broth into the skillet, bring to a boil, stirring, cleaning the remaining roux and the flavors from the skillet.
Add skillet broth to sauce pan.
Stir in Cajun seasonings and bouillon.
Let simmer on low for 2 hours.
Serve over cooked white rice.

CHICKEN, SAUSAGE, AND OKRA GUMBO

Chicken, Sausage, and Okra Gumbo image

Categories Soup/Stew Chicken Onion Sausage Celery Okra Simmer Boil Gourmet

Yield Makes about 20 cups, serving 10 to 12 as a main course

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
2 pounds smoked pork sausage or pork and beef sausage such as kielbasa, cut into 1/4-inch-thick slices
8 chicken thighs
8 chicken drumsticks
two 10-ounce boxes frozen whole okra, rinsed to separate okra and cut into 1/4-inch- thick rounds
2 large onions, chopped
3 celery ribs, chopped
8 cups chicken broth
8 cups water
1 cup thinly sliced scallion greens (about 1 bunch)
Accompaniment: Cajun-style White Rice
bottled hot sauce such as Tabasco

Steps:

In a heavy skillet (preferably cast-iron) heat oil over moderately high heat until hot but not smoking and brown sausage in batches, without crowding, transferring to paper towels to drain. Pat chicken dry and season with salt and pepper. Brown chicken in fat remaining in skillet in batches, without crowding, transferring to paper towels to drain.
Pour off all but about 1 tablespoon fat from skillet and cook okra over moderate heat, stirring occasionally, until golden. Add onions and celery and cook, stirring occasionally, until celery is softened.
In a 9 1/2-to-10 quart heavy kettle bring broth and water to a boil. Stir in okra mixture and chicken and simmer, stirring occasionally, until chicken is cooked through and gumbo is thickened, about 30 minutes. Add sausage, scallions, and salt and pepper to taste and simmer, stirring occasionally, 5 minutes. Gumbo may be made 3 days ahead, cooled completely, uncovered, and chilled, cover.
Serve gumbo ladled over rice in large soup plates. Serve hot sauce on the side.

CHICKEN, SAUSAGE AND OKRA GUMBO

Chicken, Sausage and Okra Gumbo image

I wanted gumbo for dinner (for several days now) I selected a recipe that sounded about right, and then went and defrosted sausage when I needed chicken. So I defrosted the chicken too and used both!

Provided by Jessica Hannan

Categories Chicken

Number Of Ingredients 15

Ingredients

6 Tbsp bacon drippings
1 large yellow onions
1 large green bell pepper
2 lb fresh okra
1 can(s) petite diced tomatoes, 28 ounces
1/4 c chicken bouillon granules
3 c water
4 c chopped, precooked chicken
1 pkg smoked sausage
2 tsp sugar
1 tsp salt (if needed, taste first)
2 tsp creole seasoning
1/2 tsp ground white pepper
1 large bay leaf
lots of rice to go with!

Steps:

1. Chop the onion and bell pepper in a food processor/mini chopper. Slice the okra into 1/4 inch slices, discarding tips and stem ends. Slice the sausage into bite sized pieces.
2. Heat bacon drippings in a large cast iron skillet (with lid) over medium heat for 5-6 minutes.
3. Once bacon drippings are hot, saute the onion and bell pepper until tender, 5-6 minutes.
4. Stir in the tomatoes, juice and all, the water, chicken bouillon granules, sugar, creole seasoning, white pepper and bay leaf. Taste for salt. If needed, add the salt. Stir in the okra, chicken and sausage.
5. Cover the pan and let simmer for 2 hours, stirring every 3 minutes, adding more water as necessary.

Tips:

Mise en Place: Before you start cooking, prepare all of your ingredients and have them ready to go. This will make the cooking process much smoother and easier.
Use High-Quality Ingredients: The better the ingredients you use, the better your gumbo will be. Use fresh okra, juicy chicken sausage, and a flavorful stock.
Don't Overcook the Okra: Okra can easily become slimy if it is overcooked. Cook it just until it is tender, about 5-7 minutes.
Season to Taste: Gumbo is a dish that can be easily adjusted to your own taste. Add more salt, pepper, or cayenne pepper to taste.
Serve with Rice: Gumbo is traditionally served over rice. This helps to soak up the delicious broth and makes the dish more filling.

Conclusion:

Chicken sausage and okra gumbo is a hearty, flavorful dish that is perfect for a cold night. It is easy to make and can be tailored to your own taste. So next time you are looking for a delicious and satisfying meal, give this recipe a try. You won't be disappointed!