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.
Preparation Time
25 mins
Cooking Time
5 hr
Total Time
5 hr 25 mins
Calories
494 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients
1 cup all-purpose flour
½ cup vegetable oil
1 tablespoon lemon juice
1 onion, chopped
½ cup chopped fresh parsley
2 bay leaves
1 pound bacon
2 cloves garlic, chopped
1 red bell pepper, chopped
2 quarts water
1 (10 ounce) package frozen okra, thawed and sliced
1 pound smoked sausage of your choice, sliced
1 cup uncooked white rice
1 teaspoon brown sugar
½ cup Worcestershire sauce
1 pinch cayenne pepper, or to taste
8 stalks celery, chopped
1 (14.5 ounce) can peeled and diced tomatoes with juice
