Prep 30 mins
Cook 1 hr
Some people think that New Orleans cuisine is Cajun cuisine. It isn't. It's Creole cuisine, where most sauces and gravies are prepared with tomato. To delight in true Cajun cuisine, one must travel west of New Orleans into Acadiana, where, in my opinion, the food is much better! Just be sure that you like spicy, because most of it is highly seasoned. My mother taught me how to make Gumbo. I usually make enough to freeze in portions so that I'll always have some on hand. Potato salad is traditionally served as a side dish.....oh, and of course, some good, crusty, garlic french bread to sop up the juice. :)
- 8 chicken thighs (I much prefer dark meat in a gumbo)
- 680.38 g richard's smoked sausage, sliced (or your favorite smoked sausage)
- 236.59 ml vegetable oil
- 236.59 ml all-purpose flour
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2 stalk celery, chopped
- 6 garlic cloves, minced
- salt and cayenne pepper
- green onion, chopped
- parsley, chopped
- Brown chicken thighs and sausage in a cast iron dutch oven. Remove from pot and let cool.
- Add oil to the pot. With wire whisk, blend in flour. Continue stirring constantly, until flour is the color of chocolate syrup. IT IS VERY IMPORTANT TO CONSTANTLY STIR THIS! Once the flour has browned to this point, quickly add onions, bell pepper and celery. Cook until onions are transparent. Add enough water to fill the pot about half way. Simmer.
- Meanwhile, debone chicken. Add chicken and sausage. If needed, add more water to cover the chicken.
- Add minced garlic, salt, and cayenne.
- Let simmer for about an hour.
- With a large spoon, skim as much fat as possible from the top.
- Serve in a soup plate, over hot cooked rice.
- Sprinkle green onions, parsley, and file in the bowls.
- MMMMMMMMMM -- good stuff!
This was my first time making gumbo. The recipe could be a touch more clear on some details. I did the roux at about 4/10 heat, or else you could burn it. Med low I guess. I think I used about 1.5-2 tsp of cayenne, and the heat was perfect. My wife and even my 3 year old really liked this. I try not to eat too much bread, but my wife dipped a crusty French loaf in hers, and that was really good.
This was an outstanding recipe, I am from New Orleans, my mother made gumbo all the time. I never made it before, this was my first try. The only thing I did that I did not see in the recipe was I browned the chicken and sausage in olive oil, before added it to the pot.
I absolutely love this recipe! My second time attempting to cook gumbo & my first success at it. This recipe was very simple.