gumbo - dads most requested

★★★★★ 2
a recipe by
Cassie *
Somewhere, PA

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 will love this one.. My Photo's

★★★★★ 2
serves 12
prep time 10 Min
cook time 2 Hr
method Stove Top

Ingredients For gumbo - dads most requested

  • 2 qt
    chicken broth, divided
  • 2 c
  • 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
  • 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 )

How To Make gumbo - dads most requested

  • 1
    In a dutch oven, combine 2 cups chicken broth, 2 cups water, and Cajun seasoning. Bring to a simmer.
  • 2
    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.
  • 3
    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.
  • 4
    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.)
  • 5
    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.
  • 6
    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.
  • 7
    Serve over cooked rice. Garnish with chopped green onion, if desired. This is delicious Gumbo, your home will smell amazing.