Gumbo Recipes

Ingredients:

3 average size onions

1 bell pepper

Green Onions

Chicken I use one package of chicken thighs

Smoke Sausage / Andouille I use one package 

All purpose flour for the roux

Vegetable oil

Salt Pepper

Cajun Seasoning (Tony Chachere's, etc…)

Water

I start with the roux; I use a cast iron skillet. I use a wooden spoon with a straight bottom edge, or you can use a metal spatula (Plastic will melt). I use the spoon for the flour measurement, 3 spoons of flour into the pan (about 4 table spoons). Pour vegetable oil in the pan till it’s a slurry. A little on the oil side will not hurt. 

Turn the fire high to get started then when you see it getting hot turn the fire down to medium / medium high. Have patience, again like slide fitting! It should take a while to cook. You need to stir slow but continuously, use the flat edge of the spoon to scrape the bottom of the pan. Don’t be afraid to let it sit for a second or two. 

You will start to see it getting brown. Pull it off fire. It will continue to cook till the pan cools a little.

Don’t splash as it will burn you bad, I have scars!!!

Once the roux is finished I place a little vegetable oil in the bottom of my gumbo pot. I use both, a big stock pot and a cast iron pot depending on how big I am making it. Also you can add more chicken if you like. 

Once the oil is hot I brown the chicken. Once the chicken is brown I take it out the pot. I add the onions (They need to be diced). I start sweating the onions, the onions will start to turn color from the bottom of the pot. I use a little water to deglaze the bottom of the pot. Pour a little water then stir the onions picking up the color and flavor from the pot. I do this a couple of times. Not much water at all just wet the bottom of the pot. 

Once the water is cooked down I add the chicken and bell peppers (diced). I then start adding water. I don’t have a measurement you will have to use your judgment for your pot. I start bringing this to a boil then start adding the roux. Don’t add it all at once, go slow. Stir it in and you will watch it thicken up. Continue to add more till it reaches the consistency you like. I like my gumbo on the thicker side, I don’t like colored water. This is your taste here. 

I bring it to a boil then turn down the heat and simmer for about 1 ½ hours. You need to stir it occasionally while simmering; you can judge the chicken for yourself. The chicken should be getting tender and breaking apart. I then add my smoked sausage and green onions (Diced). I simmer for about another 30 minutes. During the simmering time I add my seasoning (Salt, Pepper, and Cajun Seasoning) to taste.