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savannah gumbo

(1 rating)
GrannyCat avatar
Recipe by
Cathy Estes
@GrannyCat
Grandfield, OK

This is a Paula Deen recipe and one of the best recipes I've ever tried. I would suggest making it the day before and giving it a day in the fridge to meld the flavors more. I also throw in some shrimp during the last five minutes of cooking.

(1 rating)
yield 10 serving(s)
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For savannah gumbo

  • 2 Tbsp
    all-purpose flour
  • 2 Tbsp
    butter
  • 1
    onion, chopped
  • 1
    green pepper, chopped
  • 1 Tbsp
    garlic, chopped (about 2 cloves)
  • 2 c
    smoked sausage, sliced
  • 4
    large boneless chicken breasts, diced
  • 4 c
    chicken broth
  • 1 (28-oz) can
    diced tomatoes
  • 2 c
    cut okra
  • 1 tsp
    dried thyme
  • 2
    bay leaves
  • 1 tsp
    file powder, optional
  • salt and pepper

How To Make savannah gumbo

  • 1
    In a 5 quart pot combine the flour and butter and cook over medium heat, stirring constantly, until the roux has a brown to a light chocolate color.
  • 2
    Add the onion, pepper, and garlic and saute for 2 minutes.
  • 3
    Add the sausage, chicken, broth, tomatoes, okra, thyme, bay leaves, and cayenne, and simmer over low heat for 45 to 50 minutes.
  • 4
    Add the file powder and salt and pepper to taste. Remove and discard the bay leaves.
  • 5
    Serve the gumbo over rice. For an extra special pot of gumbo, throw in some peeled shrimp before adding the file.
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