Gumbo

READY IN: 55mins
Recipe by Chef Jeff S

This is the basic gumbo. Add or subtract at your will. This starts mild purposely not throw off any newcomers to spice. Very flavorful, though.

Top Review by Chappy78

We just got back from a vacation in New Orleans and this gumbo is every bit as good as any we had there. I used more chicken stock than was called for because I didn't want that little bit left in the carton. I just simered a little longer. I doubled the recipe because I wanted leftovers and it got better as it aged in the fridge. Will definately make this again. Thanks for letting us 'go back' to New Orleans!

Ingredients Nutrition

Directions

  1. Get all the prep work out of the way. Measure and chop everything and put in it’s own place. (Keep garlic by itself as it doesn’t go in at the same time as the other veggies).
  2. Now, pop a beer and make the roux. Heat the oil in a good cast iron skillet over medium heat. If you don’t have one, you should get one. They are awesome.
  3. Once the oil is hot, add the flour a little at a time. Whisk constantly until the roux becomes a medium to dark brown color.
  4. Add all the veggies except the garlic. Mix into the roux well and cook for several minutes, stirring occasionally. Once the veggies have cooked through, about 8 minutes, add the garlic and spice mix. Cook and stir for one minute.
  5. Slowly add the chicken stock and stir well to mix in with the roux. Bring to a boil and add the chicken and kielbasa. Slow to a simmer, cover and cook for 25 minutes, stirring occasionally.
  6. Serve over rice. Brown rice is a good alternative to the basic white rice. Takes longer to cook but taste tons better and is better for you.

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