louisiana gumbo
Gumbo is often used as a metaphor for the mix of cultures that exist in southern Louisiana. The dish combines the culinary practices of French, Spanish, native tribes, and African slaves, as well as Italians and Germans
prep time
25 Min
cook time
1 Hr
method
Stove Top
yield
8 serving(s)
Ingredients
- 3 pounds chicken
- 3 cups 3 cups andouille chopped (any lean smoked sausage will work)
- 1/2 cup fat
- 1 cup flour
- 1/2 cup green onion tops, chopped
- 2 bay leaves
- 1 clove garlic, chopped
- salt, pepper, tabasco (to taste)
- 1/2 cup flour
- 1 gallon water or chicken stock
- 1 cup onions, chopped
- 1/4 teaspoon thyme
- 1 tablespoon parsley
- 1 cup chopped celery
- gumbo file’ powder (to taste)
How To Make louisiana gumbo
-
Step 1Cut (de-boned) chicken into pieces. Flour well, using 1 cup flour Fry quickly in fat until brown.
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Step 2Make a roux with the remaining fat by adding flour and cooking until brown.. cooking and stirring until mixture is the color of an old copper penny Caution: If roux sticks to the bottom of the pot and burns, throw everything out and start over! Add chopped onions, celery, andouille and seasonings. Simmer until vegetables are tender -- about 20 minutes.
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Step 3Add chicken and water. Cook until chicken is tender, usually about 20 to 30 minutes. The longer, the better as the flavors will develop over time.
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Step 4Just before serving, remove the bay leaves, add the gumbo file', but do not cook after adding file'. Serve with rice.
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Step 5Note: Gumbo can be made with shrimp and oysters. For crab Gumbo, scald crabs, clean, break off and crack the claws; cut the body into four pieces.
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