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Chicken and Sausage Gumbo

0 serves


• 2 ½ lb skinless,boneless chicken breast, diced
• 1/2 pound lean Italian turkey sausage,sliced ¼ inch thick
• 2 Del Monte® yellow onions, diced
• 2 large Del Monte® red peppers, diced
• 5 large Del Monte® tomatoes, diced
• 3 Del Monte® celery stalks, sliced
• 1/2 cup All-purpose white flour
• ½ cup peanut oil
• 6 cups chicken broth
• 2 cups okra, lightly breaded and fried
• ¼ cup parsley, minced
• 2 tbsp garlic, minced
• 2 tbsp Worcestershire sauce
• 1 ½ tsp seasoning salt
• 1 ½ tsp dried oregano
• 1 tsp cayenne pepper, ground, divided


1)Heat peanut oil in a large pot over high heat. Once oil is hot, add sausage and ½ tsp cayenne pepper and cook until browned. Remove sausage and place a side. Reduce heat to medium. Add flour to remaining oil in pan and stir until smooth and caramel colored. Add onion, bell pepper and garlic. Stir well and cook for 2 minutes. 2)Return sausage to the pot and add chicken, tomatoes, Worcestershire sauce, seasoning salt, oregano, remaining cayenne pepper and chicken broth. Stir well, increase heat to bring to contents to a boil, then reduce to a simmer and cook for 1 hour. 3)Add okra and parsley, stir and cook for 20 more minutes.The longer it simmers, the better it tastes. Serve over rice and enjoy!

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