Savannah Gumbo

Savannah Gumbo

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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

How to Make Savannah Gumbo

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.

Printable Recipe Card

About Savannah Gumbo

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



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