1/1 Photo of My Louisiana Grandmother's Gumbo (My Version)
1 hr 15 mins
Marcinho Savant's Note:
When you're cold and damp, this creole stew warms the bones. I took some liberties with her version which was, originally, my Louisiana Great- Grandmother's (circa 1929). I just made some yesterday, chilled it overnight to marry the flavors, and am SO looking forward to tasting it for dinner tonight! You do NOT have to rest it OVERNIGHT. It can be eaten as soon as ready! Enjoy!
My Private Note
Units: US | Metric
- 2 (16 ounce) cans whole canned tomatoes
- 4 chicken quarters (legs and thighs)
- 1 kielbasa
- 4 -6 Italian sausages (hot or mild)
- 2 (8 ounce) bags frozen cut okra
- 2 diced onions (large and largely diced)
- 1/2 teaspoon cayenne powder
- 1/2 teaspoon nutmeg
- 1/3-1/2 cup flour
- Lawry's Seasoned Salt (to taste) or tony chachere's seasoning seasoning (to taste)
- black pepper (to taste)
- cooked rice (Serve over)
- 2 tablespoons butter
- 5 tablespoons extra virgin olive oil
- 1Take a thigh/leg portion and separate the drumstick from the thigh.
- 2Skin all or half of the chicken pieces.
- 3Broil off the chicken and sausage until well-browned.
- 4Cut the sausages into 1/2" slices.
- 5Add olive oil and butter to a 5 to 6 quart pot on low heat.
- 6Add 1/3 c flour, the cayenne, nutmeg and wisk gently and quickly until it begins to thicken.
- 7Add enough juice from the tomatoes to stop the thickening and add the chicken and sausage pieces to the pot.
- 8Add all the tomatoes, the okra and the rough cut onions .
- 9Use the tomato can to add water to the pot to just cover the contents of the pot and bring to a boil.
- 10Using a wooden or plastic spoon that reaches the bottom of the pot and gently loosen any flour which begins to stick to the bottom.
- 11Reduce heat and simmer until chicken is almost falling off the bone.
- 12Adjust seasonings to taste and stir occasionally.
- 13Serve in big bowls and top with boiled rice.
- 14NOTE: SMALL BONE FRAGMENTS will be present so take care to screen each mouthful before chewing! Nice to have bread plates or saucers for each guest so that they can discard any bones.
- 15Great with a crispy warm, buttered baguette or garlic bread.
- 17You can pull the chicken off the bone after broiling and cooling and add to the simmering pot until fully cooked and tender.
- 18We frequently add shelled, jumbo deveined shrimp to the ingredient list.
- 19Would translate to a slow-cooker easily if you don't require the meats to be broiled first.
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Nutritional Facts for My Louisiana Grandmother's Gumbo (My Version)
Serving Size: 1 (356 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 678.6
- Calories from Fat 461
- Total Fat 51.3 g
- Saturated Fat 15.9 g
- Cholesterol 74.9 mg
- Sodium 1555.1 mg
- Total Carbohydrate 34.1 g
- Dietary Fiber 6.2 g
- Sugars 12.3 g
- Protein 23.6 g
The following items or measurements are not included: