hearty chicken and sausage gumbo soup my way

Name: Hearty Chicken and Sausage Gumbo Soup My Way
Prep time: 1 h
Cook time: 2 h
Ingredients: 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

(1 RATING)

89 Pinches 1 Photo

Kelly Williams

Forked River, NJ

Updated on Jan 2, 2013

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.

Rate

prep time 1 Hr

cook time 2 Hr

method ---

yield A small hungry crowd!

Ingredients

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

Step 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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