Mama's Gumbo

Betsy Wolfe

By
@Wolfebets

This gumbo is easy to make, and delicious over rice. The key to the special flavor of a good gumbo is the roux (cooked oil and flour thickening base.) This has been the #1 Birthday dinner requested by my kids over the years. I don't make it very spicy so one son adds hot sauce to it. This is a pretty big pot of Gumbo. It's better the next day, but you can cut it in half if you don't want leftovers.


Featured Pinch Tips Video

Comments:

Serves:

12

Prep:

30 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

1 c
flour
3/4 c
vegetable oil
1
large onion- chopped
5 stalk(s)
celery, trimmed and sliced
2
large green peppers, rough chopped
8 clove
chopped garlic
1/2 tsp
black pepper
cayenne pepper to taste (i use 1/2 t)
9 c
chicken broth
2 lb
andouille sausage or polish sausage, sliced
2
large chicken breasts, cut into bite size
2 pkg
frozen sliced okra or 2 lbs fresh, sliced
2
large bay leaves
1-2 lb
raw (preferred) or cooked peeled shrimp
salt to taste

Directions Step-By-Step

1
I recommend having all your ingredients out and pre-chopped. Makes it very quick and easy to get through the preparations steps. ( In this photo I made a 1.5 batch-serves 18. Don't let the large amounts scare you.)
2
For roux: Start with a large soup pot. Combine flour and oil with wooden spoon til smooth. Adjust amounts of flour/oil for texture. Stir constantly over med heat until roux cooks to color of a penny. Smells like popcorn. 15 mins or so.
3
Stir in Onion, celery, green pepper, garlic, pepper and cayenne. Cook over med 3 mins.
4
Add sausage. Cook another 3 mins.
5
Stir in broth. Add half the okra, the chicken and bay leaves. Bring to boiling, reduce to simmer for 15 mins.
6
Add remainder of okra. (The first half was a thickener and the second half gives more chunky texture.) Simmer for 10-15 mins til last okra is crisp-tender.
7
Add raw shrimp. Simmer 5 mins. (If using cooked shrimp, remove finished gumbo from heat. Stir cooked shrimp into gumbo to heat through.)
8
Salt gumbo to taste. Ladle gumbo into soup bowls over hot cooked rice.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Cajun/Creole