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Being allergic to shellfish usually keeps me out of the gumbo scene, so I developed this recipe with only chicken and vegetables so I can enjoy gumbo any time! 

I received a large bag of fresh okra in my CSA box this week from Johnson’s Backyard Garden.  I love fried okra, but I wanted to push the kitchen creativity, so gumbo… shellfish-free gumbo… yes, definitely gumbo.  🙂

This gumbo is packed with lots of fresh veggies, and packs a ton of flavor with a few shortcuts to make gumbo something you can make at home while you reminisce your last trip to NOLA.  I hope you enjoy!

Gumbo with Okra & Chicken Sausage

Cook Time: 2 hours Serves: 6

-1 yellow onion, diced

-1 red onion, diced

-1 tsp red pepper flakes

-2 large, or 4 small, bell peppers, diced

-2 jalapeno finely diced

-3 garlic cloves, finely diced

-4 celery ribs chopped

-1lb fresh okra, chopped

-1/2 cup of olive oil

-1 cup of flour

-6 cups of low sodium chicken stock

-1 tbls smoked paprika

-1 tsp paprika

-1 tbls jerk seasoning

-2 bay leaves

-salt & pepper

-6 chicken sausage links, cooked, and thinly sliced


Begin by whisking the flour together with 1/3 cup of olive oil until smooth.   In a small saucepan, cook the flour/oil mixture (roux) over medium-low heat, stirring often until the mixture darkens to a deep caramel color. About 1 hour.

Heat 3tbls of olive oil in a Dutch oven over medium heat.

Add onion, and cook for 5 minutes until the onions begin to soften. Season with red pepper flakes, and ½ tbls each of salt & pepper.

Add bell peppers and jalapenos. Cook for 4 minutes.

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Add garlic and celery. Cook for 5 minutes.

Add roux into the veggie mixture. Combine well. Cook for 1 minute.

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Slowly add the chicken broth, stirring constantly.

Add the paprika, smoked paprika, jerk seasoning, chicken sausages, and bay leaves. Bring to a simmer, and then reduce heat to low and cover for 45 minutes. Stir occasionally.

Add chopped okra, and cook for an additional 10 minutes.

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Taste for any additional salt and pepper needed; add if necessary.

Serve over rice with hot sauce, and green onions to garnish! Enjoy!

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