Chicken and Okra Gumbo 


3 1/2 pounds frying chicken

1 onion, cut in chunks

Celery leaves

1 teaspoon salt

5 cups reserved broth

6 slices bacon, diced

1 pound smoked andouille or smoked sausage, sliced 1/4" thick

1 1/2 cups chopped onion

2 green bell peppers, chopped

2 celery ribs, chopped

3 cloves garlic, minced

3 tomatoes, peeled and chopped, or 1 (14.5 ounces) can diced tomatoes

1 can (approx. 15 ounces) tomato puree

1 package (10 ounces) frozen corn kernels, thawed

10 ounces sliced okra

1 tablespoon fresh chopped thyme or 1 teaspoon dried leaf thyme


  • Combine chicken, the onion chunks, celery leaves, and salt in a Dutch oven or large kettle; add water to cover.
  • Bring to a boil; cover, reduce heat, and simmer about 45 minutes. or until chicken is tender. Remove chicken, reserving 5 cups of the chicken broth; discard onion and celery leaves. Remove chicken from bones; cut into bite sized pieces. Set aside.
  • Cook bacon and sausage in a large Dutch oven over medium heat until bacon is crisp. Remove bacon and sausage, reserving 1 tablespoon drippings in Dutch oven. Crumble bacon; set bacon and sausage aside.
  • Add onion, pepper, celery, and garlic to Dutch oven; cook over medium heat, stirring constantly, until vegetables are tender.
  • Add chicken, bacon, sausage, reserved broth (should be approximately 5 cups), tomatoes, and remaining ingredients. Bring mixture to a boil; reduce heat, and simmer, uncovered, 1 1/2 hours.
  • ENJOY!