This recipe is a time consumer. Takes all in all about 2 hours start to finish, but anything really wonderful takes time to slow cook, it’s worth the time and effort. Makes a very large pot of gumbo that freezes really well. Take a Sunday and get to cooking, you will lots of leftovers for a quick easy meal later. 🙂
1/2 c. Butter
2 lbs. Johnsonville Hot Italian Sausage
1 lb Hillshire Farms Smoked Sausage link, sliced in half lengthwise & chopped
1 lb Farmland Cubed Ham
1 lb Chicken, cooked and chopped
12 c. Chicken Stock
24 oz. Okra (I use frozen chopped Okra)
3 Green Bell Peppers, seeded and chopped (I got 33 oz)
2 sm-med Onions, chopped (12 oz)
5 Green Onions/Scallions, sliced (2.3 oz)
8 stalks Celery, sliced (12 oz)
2 tsp Minced Garlic
7 oz can Diced Green Chiles
6 oz can Tomato Paste
10.75 oz can Tomato Puree
28 oz can Diced Tomatoes, do not drain
1/2 tsp Thyme
1/2 tsp Tarragon
3/4 tsp Oregano
1/2 tsp Basil, dried
1 Tbsp Cumin, ground
1 Tbsp Salt
1 tsp Black Pepper
What to Do:
Melt butter over med-high heat in large stockpot, add ground sausage and cook until until browned and crumbly.
Add smoked sausage and ham and stir well, cook for a few minutes just to heat through.
Add everything EXCEPT Okra and cooked chicken to the stockpot and stir well to combine, increase heat to high and bring to boil.
Cover, reduce heat to med-low and cook for an hour stirring occasionally.
Remove lid, add Okra and cooked chicken to the pot, stir well to combine, increase heat to med-high and bring to a simmer, cover and cook for about 20 minutes, stirring occasionally.
Remove from heat, stir and serve.
If you like spicy, add red pepper flakes and/or your favorite hot sauce. This recipe can easily be changed to a seafood gumbo but omitting any of the proteins and adding crab, shrimp, oysters, etc. Or simply add them to this recipe also. Seafood, however, would need to be added at the end of the cooking time along with the Okra.
Makes 34 – 8 oz bowls or 17 – 16 oz bowls, nutritional info below reflects the 8 oz bowl.
Nutritional Info: Sodium: 1024 mg Fat: 11.94 g Total Carbs: 9.74 g Fiber: 2.7 g Net Carbs: 7.04 g Veggie Net Carbs: 4.78 g Protein: 11.85 g Calories: 192
Ratios: Carbs: 20% Fat: 56% Protein: 24%