Becky's Best Gumbo


  • 5 large boneless, skinless chicken breast halves
  • Salt and pepper
  • 3-4 Tbsp Acala Farms Pure Cottonseed Oil
  • 1 lb smoked sausage, cut into 1/4 inch slices
  • 1/2 cup flour
  • 2 Tbsp butter
  • 1 large onion, chopped
  • 3 tsp Acala Farms Fresh Roasted Garlic Cottonseed Oil
  • 1 green bell pepper, seeded and chopped
  • 3 stalks celery, chopped
  • 1/4 cup Worcestershire sauce
  • 4 cups hot water
  • 3 beef bouillon cubes
  • 2 chicken bouillon cubes
  • 2 cans (12 oz each) stewed tomatoes with juice
  • 2 cups frozen sliced okra
  • 4 green onions, sliced
  • 1/2 lb small shrimp, peeled, deveined and cooked



  1. Season the chicken with salt and pepper. Heat the Acala Farms Pure Cottonseed Oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove.
  2. Add the sausage and cook until browned, then remove.
  3. Sprinkle the flour over the oil, add 2 Tbsp butter and cook over medium heat, stirring constantly until brown, about 10 minutes. Let the roux cool.
  4. Return the Dutch oven to low heat and add Acala Farms Fresh Roasted Garlic Cottonseed Oil, green pepper and celery. Cook for 10 minutes.
  5. Add 4 cups water and bouillon cubes, whisking constantly.
  6. Shred the chicken, then add it with the sausage to the Dutch oven. Bring to a boil then reduce heat, cover and simmer for 45 minutes.
  7. Add the tomatoes and okra. Cover and simmer for one hour.
  8. Just before serving, add green onions and shrimp. If preferred, serve over rice.

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