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hearty chicken and sausage gumbo soup my way

(1 rating)
WildfloursCottageKitchen avatar
Recipe by
Kelly Williams
@WildfloursCottageKitchen
Forked River, NJ

Before you say anything, this is NOT an authentic version of gumbo, lol!! I came up with this very different recipe many, many years ago, and still love it to this day! It doesn't start with a roux, and doesn't have a thick sauce/base. It is more like a soup and just thick with all the ingredients. It also isn't super spicy, more a little bit sweet actually. But you can kick up the heat, lower the sugar and even start with a gumbo-style roux if desired. I love this soup just as it is, though. So just enjoy and have fun with it! It is truely delicious! Photo by me.

►
(1 rating)
yield serving(s)
prep time 1 Hr
cook time 2 Hr

Ingredients For hearty chicken and sausage gumbo soup my way

  • 12
    cups chicken stock from stewed chicken
  • 1
    large stewing chicken
  • 1
    bay leaf
  • 2
    cups chopped onion
  • 1
    cup chopped celery
  • 3-4
    unpeeled red potatoes, cubed bite-sized
  • 1
    small bag sweet baby carrots, sliced (or about 4 cups)
  • 2
    cups (or more if desired) fresh or frozen sliced okra
  • 1
    (28 oz.) can del monte stewed tomatoes, broken up with the juice
  • 2
    (6 oz.) cans tomato paste
  • 1
    (10 oz.) can corn with juice, i like white shoepeg corn
  • 1
    (8 oz. pkg.) fresh or (10 oz.) jar drained, sliced mushrooms
  • 4
    tbl. superior touch better than bouillon chicken base
  • 1
    tsp. thyme
  • 1
    tsp. garlic powder
  • 1/2
    tsp. each salt and pepper
  • 1/4
    cup sugar (or to taste), optional but we love it
  • 1
    tsp. chili powder
  • 1/2
    tbl. real butter
  • 1
    (14 oz.) can chicken broth
  • 1
    lb. andouille sausage, sliced on the bias, precooked
  • 2
    cups cooked rice

How To Make hearty chicken and sausage gumbo soup my way

  • 1
    In large pot, stew chicken with bay leaf til done and tender. About an hour or so. Remove chicken from pot, cool, remove meat from carcass and cut into large bite-sized pieces. Put meat in bowl and cover, set aside or refrigerate til needed later. Measure out 10-12 cups of stock from chicken and pour into clean, large pot. Bring stock to a boil and add celery, onions, potatoes, carrots, okra and chicken bouillon base. Cook til tender. Add chicken and rest of ingredients, and simmer 10-15 minutes over low heat. Serve hot with homemade bread or cornbread for sopping!
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