Gumbo - Dads Most Requested
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| Recipe Rating: | |
| Category: | Other Soups |
| Keywords: | sausage, Gumbo, andouille |
| Serves: | 12 |
| Prep Time: | |
| Cook Time: |
Ingredients
| 2 qt | chicken broth, divided |
| 2 c | water |
| 1 - 2 Tbsp | cajun seasoning, such as tony chacheres |
| 1 lb | boneless chicken breast |
| 1 lb | chicken thighs |
| 1 lb | andouille sausage, sliced thin - i buy johnsonville |
| 1 1/4 c | vegetable oil |
| 1 1/4 c | flour |
| 1 c | chopped onion |
| 1 c | chopped celery |
| 3/4 c | green bell pepper, chopped - i have used all different peppers |
| 1 tsp | hot pepper sauce, more if you want more heat |
| 1 - 1 1/2 c | okra, sliced ( optional ) |
Pinched by bubbaray, and 50 more.
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Cassie LongWell SeasonedWestern, PA1lovetocook1xMember Since Dec 2011Cassie's Notes:
This recipe of my gumbo is the most requested meal of my dad. He was stationed as a young man in the Air force in Louisiana and took a love to their Gumbo.
His Birthday is today, and he's been hinting for me to make him some Gumbo...I know he'd rather have this than any gift I could buy. So, I told my Mom not to make dinner tonight, that I am surprising him with a big pot of his favorite Gumbo..and making him a Strawberry poke cake.
I have been making he and my hubby this for the past several years and they love it. If you like true Louisiana Gumbo..you will love this one..
My Photo'sDirections
In a dutch oven, combine 2 cups chicken broth, 2 cups water, and Cajun seasoning. Bring to a simmer.
Add chicken and return to a simmer. Cover and cook for 10 minutes.
Remove from heat and let chicken cool in broth. Cut into bite size chunks. Reserve chicken and broth.
In a heavy skillet (preferably cast iron), heat oil on medium heat. Add flour, stirring with a wooden spoon to make a roux. Continue to cook, stirring constantly, until roux reaches a caramel color.
Remove from heat. Add onion. bell pepper, and celery, stirring well. Transfer roux to a separate bowl. (Roux will continue to cook and darken after it is removed from heat.)
In a large stockpot, bring reserved chicken broth and remaining chicken broth to a boil over medium high heat. Add water, if necessary, to make 3 1/2 quarts broth. When broth boils, remove from heat and add roux.
Let sit for 5 minutes until roux melts and dissolves in broth, whisking to prevent sticking.
Return broth to medium heat. When mixture reaches a simmer, add sausage and reserved chicken.
Return to a simmer and cook for 1 1/2 hours. The last 30 minutes add the Okra if using.
Taste and check seasoning. Add pepper sauce and more Cajun seasoning, if desired. Skim off any fat.
Serve over cooked rice. Garnish with chopped green onion, if desired.
This is delicious Gumbo, your home will smell amazing.
Comments
7 comments
Ellen Bales
Starwriter
Feb 21, 2013
Cass, I lived in New Orleans for three years ('83-'86) and tried some different kinds of gumbo. DO NOT care for okra. I like the Cajun version with file for thickening instead of okra. And no seafood for me--just andouille, maybe some chicken. So technically, yours is the Creole version. I know it's going to be yummy--hope your dad enjoys his birthday gift!
Paula Baldon
Pastry101
Feb 21, 2013
WOW!!! GUMBO Too??? I'm Sure Your Dad Was Super Happy to Partake in such Yummy Food on His B Day!! ;o] My Daughter Loves Gumbo, She dosen't eat Pork or Shrimp anymore so, I'll have to Make a Chicken Version like Ellen Mentioned.. I Myself Love Shrimp and all the Good Stuff, I've Never tried Okra though?..You know what I'm about to do right?? Yup You Guessed it [PINCHED]!!!!! :D
Cassie Long
1lovetocook1x
Feb 22, 2013
Oh he was beyond happy Paula..he had been hinting for weeks about me making this, he even offered to buy the ingredients..lol..so I thought what better gift than a big pot of his favorite. I always just use chicken, and sausage in mine, Dad asked me to put okra in if I had any left from my garden, which I had plenty. I don't always put the okra in..hope you try it Paula..the broth is my favorite..
Billie Neal
WildExpectation
Feb 22, 2013
Cass, this makes me miss New Orleans even more and Pop's Cajun cookin'!! He made better Jambalaya and Gumbo than any I tasted. We always used the File' after it was bowled, in the amount each of us liked. I was so surprised to find out what it actually is. He made his own and it was much better than the stuff he had bought when he first made Gumbo for us. I don't like boiled okra, so I've never tried it in Gumbo. I love pickled okra though, so I can eat that on the side!!! LOL!!!! Thanks for the great recipe and all the wonderful memories!!!! Love ya kiddo!!!
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