This was my first pot of gumbo EVER! I'm so proud of it, I had to share it! My husband has been bugging me for gumbo for weeks now and I was too scared to try it. I never tell him no for real so I had to bite the bullet and I'm so glad I did! The results were so delicious and the method was so easy I was kinda upset that I'd been a chicken before! We've given up shellfish for a cleaner, kosher diet so this isn't a traditional seafood gumbo (and God knows I'm not sacrilegious enough to put FISH in my gumbo!!) But the chicken and sausage play together so well we didn't even miss the extras! This is NOT an okra gumbo recipe, none of us eat it. But feel free to try the okra variation because it is very popular, and I hear it's delicious.
This recipe comes with a few bonuses too! If you've never made homemade stock or a roux from scratch, you're about to learn. It's easy, no worries!
This recipe comes with a few bonuses too! If you've never made homemade stock or a roux from scratch, you're about to learn. It's easy, no worries!
Try it out and let me know how yours turns out! In the winter time, you can't go wrong with a big pot of gumbo on the stove. If you're committed, treat your man....single? Treat yourself!!
Ingredients:
-2-3 lbs bone-in chicken (I used a large package of drumsticks)
-1 lb beef smoked sausage
-1/4 cup oil
-1/2 stick butter (4 Tbsp)
-1/2 cup flour
-1 cup green bell pepper, chopped
-2 to 3 stalks celery
-1 whole medium sized onion, chopped
-4 to 5 cloves garlic, minced
-1 to 2 Tbsp ground file' powder
-2 tsp salt
Directions: Thoroughly wash raw chicken. Leave the skin for now. (Also, chop all your veggies before you start your roux. You will be stirring continuously so have everything ready!) Place chicken in a large stock pot and add enough water to cover the chicken plus about 4 inches. Add salt and bring to a boil. Cook until meat is almost done. Remove from water and let it cool. DO NOT DUMP THE WATER. You have just made homemade chicken stock and you'll be using it as a base for your gumbo... see, so easy you didn't even know you were doing it :) Remove chicken skin when it is cool enough to handle and return chicken to stock pot.
Now, while your chicken is boiling, in a separate pot (a large skillet works well) melt butter and oil together over med high heat. Don't let it burn! Once melted, gradually add flour, stirring constantly. Through this entire 15-20 minute process YOU WILL NOT STOP STIRRING! Seriously, making a roux is a very important skill to have in the kitchen. It's a versatile gravy and a vital part of authentic New Orleans cooking. It requires you to stir like your life depends on it but you wont be sorry! Work them elbows! So yeah, once your roux reaches a nice dark peanut butter color, add your onions. Let them caramelize a bit, still stirring. Next, add your garlic, celery and bell pepper. Add more butter, by the Tbsp, if needed. The roux should not be runny or oily though, so be sparing. Stir, stir, stir. Your veggies are becoming fragrant now, keep stirring. They should be covered in our oil/flour mixture. Add your sausage and let them cook a little bit....still stirring! Your stomach may start having a reaction to the wonderful smells, tell her to be patient. LOL! Once your veggies become VERY fragrant it's time to add your roux to our big stock pot. Add everything in the skillet to the stock pot with the chicken and your homemade stock. Bring it all to a boil. Reduce heat to medium- medium low and let it simmer, uncovered for 2-3 hours. Add water, by the cup, as needed. Prepare rice of your choice while gumbo is simmering. When chicken is falling off the bones and stock has reduced by 1/3, remove from heat. Add file' powder to taste. Serve with rice. Enjoy!!!
Ingredients:
-2-3 lbs bone-in chicken (I used a large package of drumsticks)
-1 lb beef smoked sausage
-1/4 cup oil
-1/2 stick butter (4 Tbsp)
-1/2 cup flour
-1 cup green bell pepper, chopped
-2 to 3 stalks celery
-1 whole medium sized onion, chopped
-4 to 5 cloves garlic, minced
-1 to 2 Tbsp ground file' powder
-2 tsp salt
Directions: Thoroughly wash raw chicken. Leave the skin for now. (Also, chop all your veggies before you start your roux. You will be stirring continuously so have everything ready!) Place chicken in a large stock pot and add enough water to cover the chicken plus about 4 inches. Add salt and bring to a boil. Cook until meat is almost done. Remove from water and let it cool. DO NOT DUMP THE WATER. You have just made homemade chicken stock and you'll be using it as a base for your gumbo... see, so easy you didn't even know you were doing it :) Remove chicken skin when it is cool enough to handle and return chicken to stock pot.
Now, while your chicken is boiling, in a separate pot (a large skillet works well) melt butter and oil together over med high heat. Don't let it burn! Once melted, gradually add flour, stirring constantly. Through this entire 15-20 minute process YOU WILL NOT STOP STIRRING! Seriously, making a roux is a very important skill to have in the kitchen. It's a versatile gravy and a vital part of authentic New Orleans cooking. It requires you to stir like your life depends on it but you wont be sorry! Work them elbows! So yeah, once your roux reaches a nice dark peanut butter color, add your onions. Let them caramelize a bit, still stirring. Next, add your garlic, celery and bell pepper. Add more butter, by the Tbsp, if needed. The roux should not be runny or oily though, so be sparing. Stir, stir, stir. Your veggies are becoming fragrant now, keep stirring. They should be covered in our oil/flour mixture. Add your sausage and let them cook a little bit....still stirring! Your stomach may start having a reaction to the wonderful smells, tell her to be patient. LOL! Once your veggies become VERY fragrant it's time to add your roux to our big stock pot. Add everything in the skillet to the stock pot with the chicken and your homemade stock. Bring it all to a boil. Reduce heat to medium- medium low and let it simmer, uncovered for 2-3 hours. Add water, by the cup, as needed. Prepare rice of your choice while gumbo is simmering. When chicken is falling off the bones and stock has reduced by 1/3, remove from heat. Add file' powder to taste. Serve with rice. Enjoy!!!
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