This slideshow requires JavaScript.

One night, while shopping at the Farmer’s Market, my husband and I sampled some double smoked kielbasa. I think he thought I was a little crazy when I instantly thought of gumbo, but not after he tasted it!

Clean and cut three pounds of chicken thighs into one inch cubes. In a gallon size ziploc bag combine one cup of flour, salt, pepper and cayenne pepper. Place the chicken cubes in the bag and shake well until the chicken is evenly coated.

Meanwhile, heat a tablespoon or so of vegetable oil in a dutch oven over medium heat. Brown the chicken well (may need to be done in stages) and transfer to  a plate. This takes ten to twelve minutes, depending on the number of batches.

Add a half cup of oil to the dutch oven and sprinkle in the remaining flour to create a caramel colored roux. This is important to the texture of the gumbo. You need to stir constantly so you have a nice roux, not a burnt roux.

Once the roux turns a nice caramel color, add in two onions, three green peppers, six stalks of celery. and three cloves of garlic which have been chopped. Stirring often, cook until starting to soften. This will take ten minutes or so.

Add in six cups of chicken broth, and one can of unsalted diced tomatoes. Bring to a gentle boil, and add in two cups okra (unfortunately I could only find canned, I prefer fresh), the chicken, three bay leaves, a bundle of fresh thyme, and a few dashes of tabasco. Reduce heat and simmer until chicken and vegetables are cooked through. Approximately an hour of simmering time.

About fifty minutes into the simmering time add one pound of double smoked keilbasa (or andouille sausage, which is the traditional sausage used) and a pint of oysters in their liquid. Adjust seasoning if needed.

During cooking time, you may need to add some additional broth if the gumbo starts to get to thick. We enjoyed this gumbo with some homemade corn bread made in my favorite cast iron skillet.


About Melissa's Menu

Self-taught home cook. I love being in the kitchen, it brings me happiness and joy. In the kitchen, I can relax and let my creativity flow. View all posts by Melissa's Menu

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Mrs. Twinkle

My Wonderful Little World

Serena Glow - health, vitality and food

Health, eating for abs, fitness, natural beauty secrets

Kelly's Nutrition Corner

Nutritious food with a delicious taste!

Fly 'n Cook

Cooking can be as much fun as Flying!

The Sister Slice

We can't do it all but we do a lot… here's just a slice

A year of reading the world

196 countries, countless stories...

Life is Short. Eat hard!

Our Endless Search for Fantastic Food!


Occasional food reviews and blogs

Delicious plant-based, whole food recipes & my healthy living tips!

D eats at...

where there's food, there's me!

The Opinionated Foodie: The Love (or Not) of Food and Everything That Goes with It

The Love (or Not) of Food and Everything That Goes with It

Guilt-free Feasting.

I'd Eat It

For Bold, Budgeted Feeding Machines

A gourmet vegetarian blog

Promenade Plantings

from seed to plate


life is always sweeter and yummier through a lens. bunnyandporkbelly [at] gmail [dot] com

%d bloggers like this: