Chicken Gumbo

One of the all time favourites.. makes a lot with a single effort, but keeps in the fridge well, to be reheated in a day or two.

This below will feed 10-12 people, likely with leftovers for lunch tomorrow.

  • 1/2 cup olive oil
  • 5 medium size cooking onions
  • 5 red bell peppers
  • 5 green bell peppers
  • 8 – 10 large white mushrooms
  • a handful of garlic cloves, crushed
  • ½ kg okra, sliced
  • 1 chicken smoked and cut into boneless pieces (i often use 4 chicken legs, they are often easier to buy and are crudely equivalent in weight to a single whole smoked chicken). It is rather important to get the good, smoky, meat – preferably cold- smoked, if available. Also, chicken legs are easier to cheat on – they may carry far more fat than the whole chicken – thus do observe and make an informed decision.
  • 1 large smoked sausage (about 0,5 kg.), sliced. Initially I insisted in Portuguese chorizo, but now i am not sure if the good East European smoked sausage in not a better solution.
  • 2 large cans crushed tomatoes (or use fresh)
  • an equal amount of water
  • 2 tsp. tarragon
  • 3 tsp. basil or basil leaves.
  • 1 tbsp Lea and Perrins Worcester sauce to taste
  • 2 tbsp soy sauce
  • salt and ground pepper to taste.
  1. Chop the onions, peppers and mushrooms, saute in the oil.
  2. Add the garlic.
  3. Add the okra.
  4. Let all of this cook gently until soft – about five minutes.
  5. Add fresh or canned tomatoes and water.
  6. Add smoked chicken and sausage.
  7. Add seasonings.
  8. Simmer the mixture gently for about an hour to let the flavours blend together.
  9. Correct the seasonings shortly before serving.
  10. Serve with bread or salad.

 

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