Recipe by **Pebbles**
This is the BEST gumbo I have ever had. (No okra!) Hearty and classic. If you can't find andouille, use a good smoked sausage or kielbasa. The gravy is so rich, have lots of bread to sop it up. A friend gave me this recipe, so I don't know the origin.
Top Review by CindiJ
EXCELLENT WONDERFUL AMAZING TASTY AWESOME! 5 stars are not enough for this recipe. I had been searching for a great gumbo recipe and narrowed it between two, this one won! I did however, take a couple of tips from the other recipe (and our own tastes) to prepare this dish. I did toast my flour in the cast iron dutch oven before making the roux. Instead of a whole chicken that was to be browned first, I used 6 skinless chicken thighs seasoned only with black pepper. I slid those into the homemade broth/roux mixture and cooked for approx. 30 minutes, removed from the pot and removed the meat from the bone before returning to the pot. In the last 20 minutes, I did add 2 lbs. tail on raw shrimp, 1 bag of sliced frozen okra, 1 can stewed tomatoes (I ran a paring knife thru them in the can to rough cut the slices before dumping in). Otherwise I did follow the recipe and we enjoyed this for 2 days. I do believe it was better the 2nd day. Served with a tossed salad and crusty french bread. I will make this again and again! Thank you Pebbles for a wonderful new recipe that I will share and make often!
- 1 cup vegetable oil
- 1 cup flour
- 2 large onions, chopped
- 2 bell peppers, chopped
- 4 celery ribs, chopped
- 4 -6 cloves garlic, minced
- 4 quarts chicken stock
- 2 bay leaves
- 2 teaspoons creole seasoning
- 1 teaspoon dried thyme leaves
- salt and pepper
- 1 large chicken, cut into pieces
- 2 lbs andouille sausages, cut into 1/2 inch pieces
- 1 bunch scallion, tops only,chopped
- 2⁄3 cup fresh parsley
- file powder
Directions See How It's Made
- Season the chicken with salt, pepper and Creole seasoning.
- Brown quickly.
- Brown the sausage, pour off fat and reserve meats.
- In large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat, stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate.
- If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut butter color, over lower heat if you're nervous about burning it.
- Add the vegetables and stir quickly.
- This cooks the vegetabels and also stops the roux from cooking further.
- Continue to cook, stirring constantly, for about 4 minutes.
- Add the stock, seasonings, chicken and sausage.
- Bring to a boil, then cook for about one hour, skimming fat off the top as needed.
- Add the chopped scallion tops and parsley, and heat for 5 minutes.
- Serve over rice in large shallow bowls.
- Accompany with a good beer and lots of hot crispy French bread.