Ingredients
serves 10-12
2 tablespoons all-purpose flour
2 tablespoons butter
1 onion, chopped
1 green bell pepper, chopped
1 tablespoon chopped garlic (2-3 cloves)
2 cups diced or sliced smoked sausage
4 large boneless chicken breasts, diced
4 cups chicken broth
One 28-ounce can diced tomatoes
2 cups cut okra
1 teaspoon dried thyme
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon filé powder
Salt and pepper
In a 5-quart pot combine the flour and butter and cook over medium heat, stirring constantly, until the roux has browned to a light chocolate color. Add the onion, pepper, and garlic, and sauté for 2 minutes. Add the sausage, chicken, broth, tomatoes, okra, thyme, bay leaves, and cayenne, and simmer over low heat for 45 to 50 minutes. Add the filé powder and salt and pepper to taste. Remove and discard the bay leaves. Serve the gumbo over rice. For an extra special pot of gumbo, throw in some peeled shrimp before adding the filé.
The Lady & Sons, Too!by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved. Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
