I first heard of gumbo when I watched Guy Fieri’s food adventures on Triple D. It’s actually a stew or thick soup that’s made of either meat or seafood and various vegetables including okra that’s used as a thickener.
With the leftover sausages I had from last week’s festive feasting, I turned them into a brand new one-pot dish of Chicken and Sausage Gumbo. It’s kinda weird because I normally don’t really like the slimy texture of okra but that really works well in a gumbo as a natural thickener so there isn’t a need to use additional corn starch or the like.
This gumbo is a myriad of ingredients & colours and is also a pretty amazing combo of flavours. I served the gumbo over pasta but you can use crusty bread if you like. An easy to make one-pot meal for the family. Enjoy!
Chicken and Sausage Gumbo Recipe
Ingredients (serves 4)
300g skinless & boneless chicken leg, cut into small cubes
350g spicy smoked sausages, sliced
230g okra, sliced
1 red bell pepper, chopped
4 stalks celery, sliced
1 yellow onion, peeled & finely chopped
2 tbsp plain flour
1 tbsp + 2 tsp olive oil
500ml hot chicken broth
1 can chopped tomatoes 400g
salt to taste
250g farfalle, cooked according to packet instructions
1. Heat 2 tsp oil in a non-stick pan and brown the sausages. Remove and transfer to a casserole pot.
2. In the same pan, add the onions and chicken and stir fry till meat is no longer pink. Transfer to the casserole pot.
3. Stir fry the okra for a few minutes. Transfer to the casserole pot.
4. Add 1 tbsp oil to the pan followed by the flour. Keep stirring the mixture for about 4-5 minutes till you get a golden brown roux.
5. Add the broth and tomatoes. Bring to a boil.
6. Pour the broth mixture into the casserole pot and add the red pepper and celery.
7. Bring the gumbo to a boil and reduce heat to simmer for an hour. Season with salt to taste.
8. Ladle the gumbo over the cooked farfalle and serve.