Chicken Stock Gumbo

Chicken Stock Gumbo This gumbo is a feast of food. Use your imagination and add any leftover cooked turkey or chicken pieces along with the stock, if you like.

Ingredients

Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 25 mins

    COOK : 5 hrs

    TOTAL : 5 hrs 25 mins

    SERVING : 12

    YIELD : 12 servings

  • Place six slices of the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Set aside the cooked bacon and reserve 1/2 cup of the grease in the skillet. Whisk in the flour and vegetable oil until smooth. Stir in the celery, bell pepper, garlic, parsley and onion. Simmer for 15 minutes, stirring constantly.

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  • Transfer the sauce to a large stockpot or Dutch oven. Add the sliced sausage and cook for 8 more minutes. Slice remaining raw bacon and crumble the cooked bacon; add to the pot. Stir in the chicken stock and water until well blended with the gravy mixture. Add the tomatoes and okra. Season with Worcestershire sauce, hot pepper sauce, bay leaves, and cayenne pepper. Simmer uncovered for 2 1/2 hours, stirring occasionally.

  • Add the rice and cook for an additional 30 minutes, until thick. Stir in the brown sugar and lemon juice. This tastes great served over more rice.

Per Serving: 494 calories; protein 13.4g; carbohydrates 30.7g; fat 35g; cholesterol 50.8mg; sodium 1475.7mg.