I had a craving that needed to be satisfied! I’ve been craving my Okra Chicken Sausage Gumbo! Can’t say why I had this craving but I’m glad I did! I love me some Gumbo, this version is a lot quicker and easier to make than my others. Maybe, I’m craving for the Fall weather to kick in, and definitely getting sick of the heat here in Encino which has been in the 90’s everyday. I’m so ready for cooler temperatures, how bout you?
In the meantime, let’s kick this hot fall season off with an tasty Okra Chicken Sausage Gumbo recipe!
Ali in the Valley
Okra Chicken Sausage Gumbo...
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Author: Alison Ball
• 1 tablespoon vegetable oil
• 2 pounds chicken sausage cut into 1/4-inch-thick slices
• 1 large bell pepper chopped
• 2 10-ounce bags of frozen cut okra
• 2 large onions chopped
• 3 celery ribs chopped
• 8 cups chicken broth
• 1 cup thinly sliced scallion greens about 1 bunch
• 4 stripes of bacon thinly sliced
• 1 can of tomatoes
• Accompaniment: Brown Rice
• Optional: hot sauce such as Tabasco
In a heavy skillet (preferably cast-iron) heat oil over moderately high heat until hot but not smoking and cook bacon, once cooked transfer to paper towel. . Add onions, bell pepper and celery and cook, stirring occasionally, until celery is softened. Add sausage to skillet and cook until browned add okra and tomatoes stirring occasionally, until golden. Add chicken broth and bring it all to a boil. Stirring occasionally until gumbo is thickened, about 30 minutes. Add bacon, scallions, and salt and pepper to taste and simmer, stirring occasionally, 5 minutes. Gumbo may be made 3 days ahead, cooled completely, uncovered, and chilled, cover. Serve gumbo ladled over rice in large soup plates. Serve hot sauce on the side.