So this one takes a long time but it is a great Sunday night dinner. It is strangely a hit with most kids and is, in fact, one of my daughter's favorite meals. When my sister was getting married, I made a triple batch of this and fed 40 people who were gathered several days before the wedding. My cousin was there and couldn't believe her kids were going back for seconds and thirds. I like to serve this with white rice, hot sauce, and crusty French bread.
Ingredients:
1 cup of flour
1 cup of canola oil
1 large onion, diced
3 stalks of celery, chopped
1 bell pepper, seeded and diced
12 oz of andouille sausage, cut into small rounds
2 bay leaves
1 1/2 tsp salt
1/4 tsp cayenne
6 cups of water
1 lb of boneless, skinless chicken cut into cubes
Creole seasoning
1 cup of frozen okra
3 scallions (green onion), sliced
Every great gumbo starts with a roux. In a heavy pot, combine the flour and oil over medium heat. You will need to stir the roux for a while so what I like to do is to start on a little lower heat and stir between veggie chopping. Once all of the veggies are diced, I turn up the heat and stir continuously until the roux has turned a dark brown color similar to milk chocolate. You will need to be careful to make sure that the roux does not burn but the darker you allow it to get, the deeper the flavor will be. Next add the onion, celery, and bell pepper and stir occasionally, cooking for 5 minutes. Add the sausage, bay leaves, salt and cayenne and stir for about 3 minutes. Pour in the water, bring to a boil and reduce to a simmer. Allow the mixture to simmer for at least 45 minutes. Season the chicken with the creole seasoning and add to the pot. Bring the mixture back up to a boil and reduce to a simmer. Allow the gumbo to simmer for another 1.5 hours skimming off fat as needed. Add in the okra and simmer for 15-30 minutes more. Stir in the scallions in the last 2 minutes and serve over rice.
Ingredients:
1 cup of flour
1 cup of canola oil
1 large onion, diced
3 stalks of celery, chopped
1 bell pepper, seeded and diced
12 oz of andouille sausage, cut into small rounds
2 bay leaves
1 1/2 tsp salt
1/4 tsp cayenne
6 cups of water
1 lb of boneless, skinless chicken cut into cubes
Creole seasoning
1 cup of frozen okra
3 scallions (green onion), sliced
Every great gumbo starts with a roux. In a heavy pot, combine the flour and oil over medium heat. You will need to stir the roux for a while so what I like to do is to start on a little lower heat and stir between veggie chopping. Once all of the veggies are diced, I turn up the heat and stir continuously until the roux has turned a dark brown color similar to milk chocolate. You will need to be careful to make sure that the roux does not burn but the darker you allow it to get, the deeper the flavor will be. Next add the onion, celery, and bell pepper and stir occasionally, cooking for 5 minutes. Add the sausage, bay leaves, salt and cayenne and stir for about 3 minutes. Pour in the water, bring to a boil and reduce to a simmer. Allow the mixture to simmer for at least 45 minutes. Season the chicken with the creole seasoning and add to the pot. Bring the mixture back up to a boil and reduce to a simmer. Allow the gumbo to simmer for another 1.5 hours skimming off fat as needed. Add in the okra and simmer for 15-30 minutes more. Stir in the scallions in the last 2 minutes and serve over rice.
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