Name: Chicken and Hot Sausage Gumbo
Prep time: 40 min
Cook time: 1 h 10 min
Total time: 1 h 50 min
Yield: For 4 as a lunch or supper dish, or 8–10 as a soup
Cuisine: United States
Ingredients: Salt and pepper to taste; 1 large sweet pepper/bell pepper, de-seeded and diced; 155–310 g/5½–11 oz/1½–3 cups cooked rice; ½ tsp cayenne pepper or chilli powder; 1 tsp salt; 2 onions, chopped; 2 celery stalks, chopped; 140 ml/5 fl oz/⅔ cup vegetable oil; 4 cloves garlic, chopped; 225 g/8 oz/1 cup chaurice or other hot pork sausages; 1 tsp chopped fresh or dried thyme; 1 medium-sized chicken; 2 tbspchopped spring onion/scallion; 2 tbspchopped parsley; 2 tsp filé powder; 2 red tomatoes, skinned and chopped; 1.4–1.7 litres/2½–3 pints/6¼–7½ cups chicken stock; 2–3 tbsp rice flour

Preparation info

For
4
as a lunch

Difficulty
Medium
Ready in
1 hr 50

Appears in

The Rice Book

By Sri Owen

Published 1993

About

Gumbo can be served as soup, with just a little rice in it, or it can become a substantial dish if you start by putting plenty of rice on your plate and then ladling the gumbo on to it.

The word gumbo really means okra/ladies’ fingers, and perhaps the first gumbo was simply a way of cooking these. Having given their name to the dish, the okra then became just an optional ingredient – at any rate in Louisiana, which is the place most people associate with gumbo. This chicken g