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

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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: 433 calories, 20g fat (9g saturated fat), 69mg cholesterol, 1385mg sodium, 44g carbohydrate (4g sugars, 1g fiber), 19g 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
(14)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
mariac0215@yahoo.com User ID: 3764361 261100
Reviewed Feb. 10, 2017

"quick and easy! I have made it a few time and everyone likes it."

MY REVIEW
Toni User ID: 6835640 259664
Reviewed Jan. 14, 2017

"I have made this several times and my family loves it though it seems more the consistency of Jambalaya than gumbo. I add minced onions to mine. The first time I did it I read the recipe wrong and bought the box of red beans and rice instead of dirty rice. I generally double it for my family and since have used 1 dirty rice and 2 red beans and rice with 2 jambalaya. Today I was out of celery so will not use it. It is very easy to adapt."

MY REVIEW
cbzouzou User ID: 8957789 255721
Reviewed Oct. 21, 2016

"Good soup but definitely NOT gumbo. A real gumbo starts with a great roux."

MY REVIEW
grumpylady User ID: 7977379 244193
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
jgbex1 User ID: 5795516 235448
Reviewed Oct. 22, 2015

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

MY REVIEW
Rellierae User ID: 1272249 233775
Reviewed Sep. 30, 2015

"Good but salty."

MY REVIEW
Corsair0977 User ID: 6056315 232671
Reviewed Sep. 11, 2015

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

MY REVIEW
satx-taster User ID: 6267099 153694
Reviewed Nov. 5, 2014

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

MY REVIEW
havingfunwithmyfamily User ID: 7043692 121646
Reviewed Sep. 30, 2014

"Delicious Gumbo! I agree that it gets a little thick. The rice just soaks up the liquid. Adding chicken broth to get some juices back works perfectly."

MY REVIEW
Nan Mock User ID: 611392 185196
Reviewed Sep. 24, 2014

"This gumbo is awesome, and it made enough for dinner and then lunches the next day. Some spiciness and lots of flavor! I used low-sodium chicken stock, but I'm not sure that it really cut out much of the sodium. Because of the high sodium content I would probably only make it for special occasions. It is very good, though!"

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