Recipe by Cocinero
My mother taught me this simple authentic gumbo. This is how her mother made it in poverty stricken Cajun Country. It is very simple and tastes excellent.
Top Review by brokeandlookingforfood
I am amazed at how good this is. I was looking in my pantry thinking "I have absolutely nothing to make" and I was WRONG! A few years back, I even looked up a highly-rated gumbo recipe and went out and bought a gigantic list of ingredients-- and it wasn't nearly as good as this one!
I did, however, make a few adjustments:
1- the dark brown roux was awesome-- I was almost concerned that I burned it, but that brown (like gravy sauce) color makes the most wonderful flavor!
2- after the 1/2 cup oil, 1/2 flour roux, I added only ONE large yellow onion ( you know, the cheap kind), chopped. I stirred this for two minutes.
3- I added 6 cups of Chicken Broth (you know, little bouillon cubes in hot water? CHEAP) instead of just water to this base.
4- I then added a can of carrots and peas, and what was left of a small frozen bag of corn (what was in the pantry/left in the freezer-- CHEAP)
5- I cut up chicken tenderloins-- I grabbed a handful from the freezer, defrosted them, and then added the chicken and chicken juices (from defrosting in a plastic bag).
6- I added "Cajun Seasoning". I've had this little seasoning for years and have put it on baked chicken, added it to salads- but adding it early here made the flavor AMAZING. It was a dollar at Kroger (Fred Meyer). I just shook in a bit and let it stew with everything else. (it's salt, chili, red pepper, garlic, onion, paprika from the ingredients label. that and preservatives. yum).
7-As I am paranoid about under-cooking chicken, I brought this mix to medium-high and stirred every five minutes- for 35 minutes (the time a website told me you had to cook chicken thoroughly).
8- Someone I dated once added slices of pear to his jambalaya about 10 minutes before serving (someone was trying to get laid!), but it added a sweetness to the savory sour mix that is irreplaceable. I had leftover cut-up small green apple slices and added three for the last 5-7 minutes.
AMAZING. I poured a spoonful over brown rice and had three servings. Thank you for the recipe! I LOVED it!!!
- 1 medium chicken, cut in pieces
- 2 large onions, chopped
- 1⁄2 cup vegetable oil
- 1⁄2 cup flour
- 1 1⁄2 quarts room temp tap water
- 1 teaspoon salt (to taste)
- 1 teaspoon pepper (to taste)
- 2 cups white rice, cooked
Directions See How It's Made
- Heat oil in large pot and add flour to make a roux. Make the roux as dark as you can without burning it, or yah yah in cajun country. (approx 25 minutes cook time).
- Add the chopped onions when roux is ready, stir for about a minute, then add the water.
- Add chicken, salt and pepper, bring to a boil, and simmer until chicken is very tender.
- Serve in a bowl over cooked white rice.