savannah gumbo
(1 RATING)
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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prep time
20 Min
cook time
1 Hr
method
Stove Top
yield
10 serving(s)
Ingredients
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 - onion, chopped
- 1 - green pepper, chopped
- 1 tablespoon garlic, chopped (about 2 cloves)
- 2 cups smoked sausage, sliced
- 4 - large boneless chicken breasts, diced
- 4 cups chicken broth
- 1 (28-oz) can diced tomatoes
- 2 cups cut okra
- 1 teaspoon dried thyme
- 2 - bay leaves
- 1 teaspoon file powder, optional
- - salt and pepper
How To Make savannah gumbo
-
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.
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Step 2Add the onion, pepper, and garlic and saute for 2 minutes.
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Step 3Add the sausage, chicken, broth, tomatoes, okra, thyme, bay leaves, and cayenne, and simmer over low heat for 45 to 50 minutes.
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Step 4Add the file powder and salt and pepper to taste. Remove and discard the bay leaves.
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Step 5Serve the gumbo over rice. For an extra special pot of gumbo, throw in some peeled shrimp before adding the file.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Other Soups
Category:
Pork
Tag:
#Quick & Easy
Ingredient:
Chicken
Culture:
Southern
Method:
Stove Top
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