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home > recipes > soups > chicken sausage and okra gumbo
from New Jersey, USA Chicken, Sausage, and Okra Gumbo 1 tablespoon vegetable oil 2 pounds smokes pork sausage or pork and beef sausage such as kielbasa, cut into 1/4-inch-thick slices 8 chicken thighs 8 chicken drumsticks two 10-ounce boxes frozen whole okra, rinsed to separate okra and cut into 1/4-inch- thick rounds 2 large onions, chopped 3 celery ribs, chopped 8 cups chicken broth 8 cups water 1 cup thinly sliced scallion greens (about 1 bunch) In a heavy skillet (preferably cast-iron) heat oil over moderately high heat until hot but not smoking and brown sausage in batches, without crowding, transferring to paper towels to drain. Pat chicken dry and season with salt and pepper. Brown chicken in fat remaining in skillet in batches, without crowding, transferring to paper towels to drain. Pour off all but about 1 tablespoon fat from skillet and cook okra over moderate heat, stirring occasionally, until golden. Add onions and celery and cook, stirring occasionally, until celery is softened. In a 9 1/2- to 10-quart heavy kettle bring broth and water to a boil. Stir in okra mixture and chicken and simmer, stirring occasionally, until chicken is cooked through and gumbo is thickened, about 30 minutes. Add sausage, 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. Makes about 20 cups, serving 10 to 12 as a main course. Gourmet January 1997

Chicken Sausage and Okra Gumbo


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(posted January 23, 1999)

from New Jersey, USA

Chicken, Sausage, and Okra Gumbo

1 tablespoon vegetable oil
2 pounds smokes
pork sausage or pork and beef sausage such as kielbasa, cut
into 1/4-inch-
thick slices
8
chicken thighs
8
chicken drumsticks
two 10-ounce boxes frozen whole
okra, rinsed to separate okra and cut into
1/4-inch-
thick rounds
2 large onions, chopped
3
celery ribs, chopped
8 cups
chicken broth
8 cups water
1 cup thinly sliced
scallion greens (about 1 bunch)

In a
heavy skillet (preferably cast-iron) heat oil over moderately high heat until
hot but not smoking and brown sausage in batches, without crowding,
transferring to paper towels to
drain. Pat chicken
dry and season with salt and
pepper.
Brown chicken in fat remaining in skillet in batches, without crowding,
transferring to paper towels to
drain.

Pour
off all but about 1 tablespoon fat from skillet and cook okra over moderate
heat, stirring occasionally, until golden. Add onions and
celery and cook, stirring
occasionally, until
celery is softened.

In a 9 1/2- to 10-quart
heavy kettle bring broth and water to a boil. Stir in okra
mixture and
chicken and simmer, stirring occasionally, until chicken is cooked
through and
gumbo is thickened, about 30 minutes. Add sausage, 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.

Makes about 20 cups, serving 10 to 12 as a main course.

Gourmet
January 1997



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