Savannah Gumbo Recipe

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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.


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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

Directions Step-By-Step

1
In 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.
2
Add the onion, pepper, and garlic and saute for 2 minutes.
3
Add the sausage, chicken, broth, tomatoes, okra, thyme, bay leaves, and cayenne, and simmer over low heat for 45 to 50 minutes.
4
Add the file powder and salt and pepper to taste.
Remove and discard the bay leaves.
5
Serve 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