This Classic Sausage Chicken and Okra Gumbo is a spin-off of a popular recipe from Paul Prudhomme, the famous New Orleans chef who put Louisiana on the American culinary map. It is a hearty, flavorful, delicious Gumbo that includes the addition of fresh organic okra to bring it up a notch.
Some of you may be asking yourselves, who is Paul Prudhomme, otherwise known as Gene Autry Prudhomme? Born July 13, 1940 – October 8, 2015, was an American celebrity chef whose specialties were both Cajun and Creole dishes, which he was also credited with popularizing during the late 70s until his death in 2015.
I love an excellent credible Gumbo, and let me say, you don’t get any more reliable than Chef Paul Prudhomme, who was born and raised in Opelousas, LA; Unless your name is Leah Chase, which trumps Chef Paul. Paul submitted this recipe I am sharing with you today to The New York Times in 1983 and featured in the All American Menus For The Economic Summit.
Granted, I have made one manger change to the recipe by adding okra, you can omit the okra and use about one teaspoon file powder to replace the okra if desired when you make the recipe if okra isn’t your thing. I happen to love it in my Gumbo and use it instead of File Powder.
Gumbo is one of those dishes that bring out the feistiness in Louisiana Folk; if you want to get in an argument faster than the speed of light, mention your preferred recipe for Gumbo to another Gumbo fan. Game on, believe you me on this subject.
The statements below are all in good fun, and they are not meant to offend anyone, so laugh…
Top Five ways to get in a fight over Gumbo
- Mention you even make Gumbo but do not reside in the state of Louisianna. Game over. Stop right there.
- Mention you prefer a Creole Gumbo over Cajun Gumbo or vice versa. Oh, lord, you are going to be missing a patch of hair.
- Mention adding tomatoes to your Gumbo, and some will tell you you have committed a cardinal sin and are headed for hell. Yet many Creole and seafood Gumbos served in the New Orleans area do contain tomatoes. There is even evidence in published works dating back to the 1900s of tomato bases being used in Gumbo. Stop it! You still do not know what the heck you are talking about tomatoes does not belong in Gumbo.
- Mention your method of making Roux– example using butter instead of oil. Now we have a smoke point fight going. Protect your face.
- Mention anything about an Authentic Gumbo and BAM the other person’s Grandmother is the only Authentic version that exists– Is your life insurance up to date?
Gumbo is all about personal preference and the culture you were brought up in. I love both Creole and Cajun Gumbos, Authentic, traditional, classic, modern, and even contemporary Gumbos. They are all worth trying at least once. I believe I have about five different Gumbos on this blog to date. Yes, I love Gumbo, period — the end.
With that said, what is your favorite way to eat Gumbo? What Gumbo style do you prefer? What ingredients do you use? What elements do you feel do not belong in Gumbo, and why? Where did you get your recipe? I love hearing from all of you, and good or bad, everyone has a right to voice their opinion about their method of Gumbo making.
Ingredient List for Classic Sausage Chicken and Okra Gumbo:
- One whole chicken, 4 pounds, cut into serving pieces
- Kosher Salt
- One teaspoon finely ground black pepper
- One ¼ teaspoon finely ground white pepper
- One teaspoon powdered mustard
- 1 ½ teaspoons cayenne pepper
- 1 ½ teaspoons paprika
- One teaspoon granulated garlic
- One teaspoon file powder, or 2 cups fresh organic Okra not both
- 1 ½ cups All-purpose flour
- 2 ½ cups corn, peanut or vegetable oil
- ¾ cup finely chopped yellow onion
- ¾ cup finely chopped celery
- ¾ cup finely chopped green pepper
- Nine of cups chicken low sodium broth
- Two pounds chopped or thinly sliced smoked sausages such as andouille or kielbasa
- Two bay leaves
- Four teaspoons finely minced fresh garlic
- 2-3 cups cooked rice
This Classic Sausage Chicken and Okra Gumbo is a spin-off of a popular recipe from Paul Prudhomme, the famous New Orleans chef who put Louisiana on the American culinary map.
- 1-4 - pound chicken cut up in serving pieces
- Kosher salt to own taste
- 1½ teaspoons Cayenne pepper
- 1½ teaspoons paprika
- 1 teaspoon fine ground white pepper
- 1 teaspoon fine ground black pepper
- 1 teaspoon powdered mustard
- 1 teaspoon garlic powder
- 2 cups fresh organic okra, sliced or 1 teaspoon file powder
- 1½ cups all-purpose flour
- 2 cups corn, peanut, or vegetable oil
- ¾ cup yellow onion chopped
- ¾ cup celery thinly sliced or diced
- ¾ cup green bell pepper½ diced
- 9 cups low sodium chicken broth
- 1 pounds smoked sausages such as andouille or kielbasa sliced thinly
- 2 bay leaves
- 3 teaspoons fresh garlic minced
- 2-3 cups Cooked rice follow package instructions.
Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic, and file powder. Rub four teaspoons of the mixture over the chicken. Set the rest of the spice mixture aside.
Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Blend well.
Heat a large cast-iron skillet and add the oil. Dredge the chicken pieces in the flour mixture to coat well, shaking off excess. Reserve the leftover flour.
When the oil is hot and almost smoking, add the cut-up chicken pieces skin-side down. Cook about five minutes on one side until golden brown. Turn and cook about four minutes on the second side until nicely browned. Drain excess oil thoroughly on paper towels.
Pour off all but one cup of fat from the cast-iron skillet. Heat the oil over high heat until it is almost smoking and then add the reserved seasoned flour. Stir the mixture rapidly and constantly with a wire whisk until the mixture is amber brown. Do not burn.
Add the chopped onion, celery and green pepper to the roux and then stir to blend. Remove the cast-iron skillet from the heat.
Meanwhile, bring the broth to a boil in a large Dutch Oven.
Add about half a cup of the roux mixture to the low sodium broth, stirring rapidly with the whisk. Continue adding the roux mixture, about half a cup at a time, continuing to stir rapidly and constantly.
Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes.
Add the chicken pieces, bay leaves, and finely minced fresh garlic. Cook about 40 minutes, on medium-low, stirring occasionally.
Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. Serve with white rice or potato salad (or both) spooned into the gumbo.
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