“Gumbo” with Chicken and Smoked Sausage

Name: “Gumbo” with Chicken and Smoked Sausage
Cuisine: Georgian
Ingredients: Hot cooked white rice; 6 ounces smoked pork sausage such as andouille or kielbasa, sliced ½ inch thick on the bias; 6 ounces smoked pork sausage such as andouille or kielbasa, sliced ½ inch thick on the bias; 6 ounces smoked pork sausage such as andouille or kielbasa, sliced ½ inch thick on the bias; Pure kosher salt and freshly ground black pepper; Pure kosher salt and freshly ground black pepper; 1 pint Crushed Tomatoes; or 1 (28-ounce) can whole tomatoes, broken apart with your hands; 1 pint Crushed Tomatoes; or 1 (28-ounce) can whole tomatoes, broken apart with your hands; 1 teaspoon dried thyme; 1 pound boneless, skinless chicken breasts or thighs, or a combination, trimmed and cut into 1-inch pieces; 1 pound boneless, skinless chicken breasts or thighs, or a combination, trimmed and cut into 1-inch pieces; 1 pound boneless, skinless chicken breasts or thighs, or a combination, trimmed and cut into 1-inch pieces; 2 cups sliced frozen plain okra (do not thaw); or ½ pint jar Creole-Spiced Pickled Okra, drained and sliced; 2 cups sliced frozen plain okra (do not thaw); or ½ pint jar Creole-Spiced Pickled Okra, drained and sliced; 2 tablespoons all-purpose flour; 2 tablespoons vegetable oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

I know this isn’t the way you’re really supposed to make true, authentic louisiana gumbo. But it’s a foolproof and very tasty approximation for a Tuesday night, so I don’t care. You can use frozen okra or pickled okra here.

Ingredients

2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2

Asia
Georgia
Stew
Summer

Method

In a heavy skillet, combine the oil and flour and cook, stirring, over medium heat until caramel colored, about 5 minutes. Add the okra and chicken and sprinkle with the thyme; stir well, then add the tomatoes and their juices. Season with salt and pepper to taste and bring to a simmer over medium-high heat. Simmer until the chicken is cooked through and the sauce is somewhat thick, about 5 min