This is a family favorite in our house, I have been asked for the recipe several times (even when I messed it up last time when our good friends came to visit and accidentally used a different brand of chicken bouillon and it was a lot saltier than usual, LOL!). I learned it from my good friend in North Carolina who was from Louisiana, and adapted it more to our family's taste..her's was a bit too spicy for us:)
2-3 large chicken breasts
(optional-1 pound uncooked shrimp, tail off and/or 1/2 pound smoked sausage cut into 1/4 slices)
6 cups chicken stock
one medium onion chopped
1 large can diced tomatos
2 bay leaves
1 clove garlic
1 cup frozen chopped Okra
1/4 cup Worcestershire sauce
prepared potato salad (optional)
4 cups cooked rice.
(If you add the sausage or shrimp, reduce the chicken to 1-2 chicken breasts)
Bring the chicken to a boil in the chicken stock, add onions, garlic and bay leaves. (you can add a few shakes of Tony Chacheres Creole Seasoning if you like it a bit more spicy and sausage if you choose). Reduce heat and simmer until chicken is fully cooked (about 30-40 minutes), add tomatoes, Worcestershire sauce and Okra (add shrimp now if you choose), simmer 20-30 minutes longer. Add a spoonful of rice and a small scoop of potato salad to your bowl, (some people don't like to add the potato salad, but it gives the gumbo a creamier taste in my opinion) top with Gumbo and serve with beverage of your choice (Pictured is iced tea, a summer favorite). If you try this recipe, please let me know how you like it or how you modified it:)
This feeds our family of 6 with ample leftovers for lunches or to freeze.
(*pictured without Okra, because I ran out, lol!)