Chicken and Okra Gumbo

Name: Chicken and Okra Gumbo
Prep time: 40 min
Cook time: 1 h 10 min
Total time: 1 h 50 min
Yield: For 4 or 8 people
Ingredients: 2 tbspchopped spring onions/scallions; 2 tbspchopped spring onions/scallions; 2 tbspchopped parsley; Salt and pepper to taste; Salt and pepper to taste; 1.4–1.7 litres/2½–3 pints/6¾–7½ cups chicken stock; 155–310 g/5½–11 oz/1½ cups cooked rice; 225 g/8 oz/1 cup chicken or turkey sausage, cut up small; ½–1 tsp chilli powder; 1 tbsp tomato purée, or 2 red tomatoes, skinned and chopped; 1 tbsp tomato purée, or 2 red tomatoes, skinned and chopped; 1 tspchopped fresh thyme; 2 large red sweet/bell peppers, roasted, skinned, de-seeded, and diced; 225 g/8 oz/1 cup chicken or turkey sausage, cut up small; 112 g/4 oz/1 cup okra, chopped; 2 stalks of celery, chopped; 2 onions, chopped; 2 large red sweet/bell peppers, roasted, skinned, de-seeded, and diced; 4 cloves garlic, chopped; 1 tsp salt; 1 medium-sized chicken; 140 ml/5 fl oz/⅔ cup vegetable oil; ½ tsp chilli powder

Preparation info

For
4 or 8
people

Difficulty
Medium
Ready in
1 hr 50

Appears in

The Rice Book

By Sri Owen

Published 1993

About

This is my adaptation of a Creole gumbo for those who don’t eat pork. Chicken or turkey sausages are available in large supermarkets in many parts of the world. If you don’t find them hot enough, add more cayenne pepper or chilli to the gumbo, or make your own Chicken and Rice Sausage. The red peppers are to be roasted in the oven until the skins are charred – this gives the gumbo a nice smoky flavour.

Ingredients

Spicy

Ingredients

Method