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This classic Louisiana stew, thickened and flavored with okra, is traditionally served over white rice, but crusty French bread would also be good for soaking up the rich broth. For a spicier stew, add a dash or two of hot sauce.

Source: Everyday Food, July/August 2004
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

In place of the chicken thighs, you can use leftover chicken or other meats, such as turkey or ham; if you do, skip step one, and add just before serving.

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39
  • nanaomary
    3 OCT, 2011
    Loved it. Taste great, makes the house smell homey on a cool fall evening. Easy to meke/
    Reply
  • terivanhecke
    21 FEB, 2009
    Where's the broth? I had to go to another site for another gumbo recipe to get the amount of chicken broth to use. I would also recommend making a roux w/ the fat that remained in the pot after cooking the chicken and cook the roux 'til it is quite dark - the other site said "until it looked the color of a rusty nail". Sorry, Martha, but this recipe let me down.
    Reply
  • Samikins
    20 FEB, 2009
    Is there something that can be used in place of okra? I am very allergic.
    Reply
  • seleen
    14 FEB, 2009
    This turned out well, but it took me about 90 minutes to prepare and simmer. Make sure to use andouille sausage (I used a smoky chicken variety from Whole Foods) and the okra to achieve the authentic gumbo spiciness and consistency. I also added some chopped fennel and carrots for extra fiber and flavor, and I used a one-quart box of chicken broth for half of the water. A can of petite diced tomatoes with olive oil and garlic (instead of fresh tomatoes) added to the heartiness of the stew.
    Reply
  • mmsrjs
    18 FEB, 2008
    Don't know what andouille is, so will use turkey sausage, also will use the turkey stock. Okra! what's that, picture on a can looks horrid. I'm making a face while writing about it. Will try some other green that I like and know what it tastes like. but definately will try the recipe, thanks Martha
    Reply
  • cameraspoon
    10 DEC, 2007
    pretty decent, light tasting gumbo. prep time was a cinch. used some trader joe's chicken/turkey andouille that added some flavor, but maybe not as much as a traditional pork andouille. also would suggest maybe using chicken stock rather than water. all in all, good stuff, but might not make again.
    Reply
  • cameraspoon
    10 DEC, 2007
    pretty decent, light tasting gumbo. prep time was a cinch. used some trader joe's chicken/turkey andouille that added some flavor, but maybe not as much as a traditional pork andouille. also would suggest maybe using chicken stock rather than water. all in all, good stuff, but might not make again.
    Reply

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