Savannah Gumbo Recipe

No Photo

Have you made this?

 Share your own photo!

Savannah Gumbo

Cathy Estes

By
@GrannyCat

This is a Paula Deen recipe and one of the best recipes I've ever tried. I would suggest making it the day before and giving it a day in the fridge to meld the flavors more. I also throw in some shrimp during the last five minutes of cooking.

Rating:
★★★★★ 1 vote
Comments:
Serves:
10
Prep:
20 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

2 Tbsp
all-purpose flour
2 Tbsp
butter
1
onion, chopped
1
green pepper, chopped
1 Tbsp
garlic, chopped (about 2 cloves)
2 c
smoked sausage, sliced
4
large boneless chicken breasts, diced
4 c
chicken broth
1 (28-oz) can(s)
diced tomatoes
2 c
cut okra
1 tsp
dried thyme
2
bay leaves
1 tsp
file powder, optional
salt and pepper

Step-By-Step

1In a 5 quart pot combine the flour and butter and cook over medium heat, stirring constantly, until the roux has a brown to a light chocolate color.
2Add the onion, pepper, and garlic and saute for 2 minutes.
3Add the sausage, chicken, broth, tomatoes, okra, thyme, bay leaves, and cayenne, and simmer over low heat for 45 to 50 minutes.
4Add the file powder and salt and pepper to taste.
Remove and discard the bay leaves.
5Serve the gumbo over rice. For an extra special pot of gumbo, throw in some peeled shrimp before adding the file.

About this Recipe

Course/Dish: Chicken, Other Soups, Pork
Main Ingredient: Chicken
Regional Style: Southern
Other Tag: Quick & Easy