You can't be from Louisiana,
have a website with the word gumbo in it, and not have a gumbo recipe on that site. Right? So here is my Gumbo
recipe from my Louisiana kitchen! Now the word gumbo by definition implies that you can throw almost any thing you want
into it. This recipe is for a traditional Chicken and Sausage gumbo with a slightly Creole flair. You can of course
substitute ingredients to make a Shrimp and Okra Gumbo, a Seafood Gumbo, a Turkey and Sausage Gumbo, even a Vegetarian Gumbo
(I'm not sure why you would want to, but you could). Happy Eating!
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GUMBO RECIPE
Ingredients: 1 large chopped onion, 1 large chopped bell
pepper, 2-3 ribs of chopped celery, 3 toes of garlic chopped, 1/2 cup oil, 1/2 cup flour, 8 oz. can of tomato sauce,
1lb smoked sausage chopped, 3 large chicken breasts chopped, 4 quarts of chicken stock, 1tsp ground bay leaf, 1 whole
bay leaf, 1tsp thyme, 1 tsp basil, 1 tbs of Tony Cachere's or other creole seasoning, 1/4 tsp cayenne pepper.
Notes and Tips:
If you are afraid of burning the roux,
you can add Kitchen Bouquet (found in the spice or gravy aisle) to darken your gumbo instead of overcooking the roux.
You can also add about 10 chopped and sauteed okra to this recipe.
You can also add a spice known as Gumbo File
at the very end of cooking.
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Directions:
1.)
Brown outside of chicken and sausage in a skillet and set aside.
2.) Make a Roux by combining oil and flour into pot
and constantly stirring over medium to high heat until dark brown in color.
3.) Add chopped onion, bell pepper, celery
and garlic to roux and reduce to medium heat for 5-10 minumtes with occassional stirring.
4.) Add half of the can of
tomato sauce and stir. Leave to simmer for another 5-10 minutes
5.) Add chicken stock slowly while constantly stirring
in.
6.) Add Chicken and sausage
7.) Add bay leaf, basil, thyme, cayenne, and cajun/creole seasoning.
8.) Reduce
to just a bubble and simmer for another hour.
9.) Cook a couple of cups of rice.
10.) Serve gumbo over rice and
enjoy.
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