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Iain Bagwell; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 6 (serving size: 1 cup gumbo and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a Dutch oven over medium-high heat. Add sausage to pan; sauté for 5 minutes, turning to brown on all sides. Remove sausage from pan using a slotted spoon, and drain on paper towels. Melt butter in drippings in pan. Add oil to pan; swirl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Stir flour into butter mixture; cook 3 minutes or until flour mixture starts to brown, stirring constantly with a whisk. Add chicken; sauté 4 minutes, stirring frequently. Add onion and next 5 ingredients (through garlic) to pan; sauté for 6 minutes or until vegetables are tender, stirring occasionally. Add stock and tomatoes to pan; bring to a boil. Return sausage to pan; stir in okra. Reduce heat, and simmer 6 minutes, stirring occasionally. Serve over rice.

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Nutrition Facts

367 calories; fat 16.1g; saturated fat 5.6g; mono fat 7.3g; poly fat 2.7g; protein 19g; carbohydrates 36.8g; fiber 4.2g; cholesterol 57mg; iron 2.6mg; sodium 559mg; calcium 70mg.