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Game Day Gumbo Recipe
Game Day Gumbo Recipe photo by Taste of Home

Game Day Gumbo Recipe

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4.5 11
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Tailgating at Friday night high school games brings our children and friends together to share great food. Gumbo is a Southern standard that definitely feeds our hungry crowd. Heidi Jobe, Carrollton, Georgia
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES: 10 servings

Ingredients

  • 6 tablespoons butter, divided
  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 package (13-1/2 ounces) smoked beef sausage, halved lengthwise and sliced
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • 1 small sweet red pepper, chopped
  • 3 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock
  • 4 cups water
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1 package (8 ounces) jambalaya mix
  • 1 package (8 ounces) dirty rice mix

Nutritional Facts

1-1/2 cups equals 433 calories, 20 g fat (9 g saturated fat), 69 mg cholesterol, 1385 mg sodium, 44 g carbohydrate, 1 g fiber, 19 g protein.

Directions

  1. In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add chicken; cook and stir until browned. Remove from pan.
  2. In same pan, brown sausage over medium heat; remove from pan and drain on paper towels.
  3. Heat remaining butter in same pan over medium heat. Add carrots, celery and pepper; cook and stir until tender. Add garlic; cook 1 minute longer.
  4. Stir in flour until blended; gradually stir in stock, water, tomatoes and rice mixes. Return chicken and sausage to pan. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender. Yield: 10 servings (3-3/4 quarts).
Originally published as Game Day Gumbo in Taste of Home September/October 2014, p75

Reviews for Game Day Gumbo

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 20, 2016

"I really enjoy this recipe in the winter especially. I agree, it does seem a little salty.. I use Andouille: Louisiana's famous, spicy, coarse-ground smoked pork sausage instead of the beef sausage. I expect the 2 boxed rice ingredients are high in salt. You can use more vegs if you want to offset the amount of rice you end up with."

MY REVIEW
Reviewed Oct. 22, 2015

"It had a lot of flavor. I thought it was good."

MY REVIEW
Reviewed Sep. 30, 2015

"Good but salty."

MY REVIEW
Reviewed Sep. 11, 2015

"Use okra and add seafood, cut back on the flour. Okra is a natural thickener."

MY REVIEW
Reviewed Nov. 5, 2014

"I usually don't like jambalaya type dishes but this was very good."

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