How to make Gumbo

Lets start with the meat ... 

I typically use a whole chicken 

but during the holidays I'll use left over turkey

Looking at it now .... 

that is not enough turkey in the bowl labeled Turkey for gumbo 

I should have taken all the white meat too.  

(But Dave would kill me ..that meat was for his turkey sandwiches.)

You learn every time you make gumbo!

I've been making it since 1997 and every year I change something.

So, let's getting started!

 Cook a whole chicken and debone it.  Saving the chicken broth for your gumbo.

If you're using leftover turkey meat .. have fun deboning it!  I think it's little harder because the turkey has a bunch of muscles in his body (or something .. not sure what those body parts are... just throw them away).

You will want all the dark meat .. it's a must!!

When I first started making gumbo I had to use gloves to debone my chicken.... it no longer bothers me because the end result is very yummy!!

 Add chicken to a very large stock pot.

I fill it about 3/4 of the way with Chicken broth ... the picture below already has the can of diced tomatoes added.

 Add diced tomatoes to stock pot

Cut up all the veggies .. truth be told I usually cook the chicken and cut up veggies the day  before.  It's such a long process that it helps cut the work in half.

You need a good knife!

I use 5 celery stalks

Here they are chopped up ... 

One green pepper

I slice it into strips 

Then I chop it up 

Two bunches of green onions

Green onions .... chopped up

Two bunches of Parsley (not Italian parsley)

Parsley all chopped up 

One yellow onion 

Onion chopped up 

It's a beautiful site when it's all done!

After it's said and done .. this too is not enough veggies based on how much broth I used.

Had I used less broth ...the taste would have been richer ....in other words less watered ..or even a better word .. Thicker!

Don't get me wrong .. it was still very yummy!!

Cut up the Beef Smoked Sausage. You can use any sausage you'd like.

In the old days I just sliced it .. but my family really likes a lot of sausage.

So, now I add three packages instead of two ..and I cube it.

Set aside and let's work on the main ingredient ... 

Roux

There are a lot of ways to do this ... you can add more oil ... you can add less oil.  

This is how I make it and everyone loves it.

Cooking is like sewing .. or anything in life .... 

there are several ways to do things ..

 and experts (otherwise known as know it alls)

 want to tell you that you're doing something wrong.

It may be wrong .. but it sure is GOOD!

(Sorry!!! I had to add that because you know someone is going to email me and tell me I'm doing something wrong .. or I could do it better.)

 How to make the Roux .....

2 cups of Vegetable Oil

the picture slows less than two cups ... I added more.

3 Cups of Flour

Dump the oil in Large Skillet

Add Flour

Proceed to stir until you feel as if you're arm is going to fall off. 

About 45 minutes ... 

and don't step away 

or you will burn it

I cook it on medium heat .. maybe a little high because I want to get it done!!

Here's what it looks like ...right now 

After cooking for about 15 minutes

30 minutes later ... 

It's ready ... 

doesn't it look like canned dog food?

The whole house is now smelling like roux 

and your smoke alarm may go off ....

if you have the temp too high.

You want it to be thick like Peanut Butter and look the color of a penny.

WORD of WARNING ... 

Never add more flour to this mixture ... once you start cooking it ...  if you think it's not getting thick enough .. be patient .....it will get there.

I made the mistake of doing that once and my gumbo tasted like flour .... bummer!!

Once the roux is ready .. you want to add your veggies.

I start with celery

Add the green peppers

Add green onions

Add onions

Add Parsley

Stir and add about two or three cups of the broth

Let that simmer for 30 minutes.  

It cooks the veggies perfectly .. make sure you turn the heat down and continue to stir it occasionally.

While the Roux is simmering .... lets cook the sausage.  My advice is ...always cook the sausage ......even if you only have time to cook it five minutes.

Drain the fat .. or not ... this time I did .. but sometimes I don't.

Sausage is ready .. add to Stock Pot

  Add the veggies and roux to Stock Pot

Add spices -
4 tablespoons of cajun seasoning
1 tsp of cayenne pepper

you may like more or less of these spices ..
start out with less and add more after you do a couple taste tests

Add LB Jamisons soup base  - I add 2 or 3 tablespoons

Get your spices right before you add the shrimp!!!

Taste test ..   this time it took me three times and I got it.  We like it so spicy that you can't eat it without rice!!

 Boil 2 pounds of shrimp.... let cool and remove the tails

Cut them into bite size pieces 

Add the shrimp to the stock pot

   Cook the Rice

The picture below is the Gumbo before we added rice to our bowl.

We usually add our rice and then pour over the gumbo .. ..

but I wanted to take a picture of it without the rice first.

Dang I wish I had used my pretty dishes!

 we were so eager to eat it we took out whatever bowls was closest to us.

Gumbo with Rice added ...

YUMMY!!

Recipe:

1 whole chicken

5 stalks of celery

1 green pepper

1 onion

2 bunches of green onions

2 bunches of fresh parsley

1 large can diced tomatoes

2 pounds pre-cooked shrimp

2 package smoked  sausage (I use beef)

Chicken Broth

Roux .. see recipe below

2/3 Tablespoons chicken soup base (LB Jamisons)

3/4 tablespoons cajun seasoning

1 tsp cayenne pepper

garlic is optional (I add it about 25% of the time)

Serve Rice separately.

No need for salt or pepper!!

Roux Recipe:

3 cups Flour

2 cups vegetable oil

Equipment Needed:  

Large Stock pot 12 to 15 quarts

Large Skillet (2 of them)

Sharp cutting knife

Wooden spoon to stir roux.

Large Ladle to serve gumbo

Large spoon to stir gumbo while cooking

Rice cooker is nice but not necessary

  

The only question I see that you may have is ..... how much water to boil the chicken and how much chicken broth to add.  The answer is what ever you go with ... you'll be fine.  I add more because we're okay if the gumbo is not quite as thick or rich in flavor.  I always go for volume so we can freeze some for later.  

Speaking of freezing some ... do it!  You'll be glad you did!

And .. Gumbo is a dish that always taste best the next day after cooking it.

Thanks to my friend Tracey!! She taught me how to make gumbo .... back in 1997.  She had us over during Christmas and served us gumbo ...the funny thing is .. they taste completely different!!  Even though we have the same recipe.  She adds peppers and sometimes okra .... I don't.

Sorry my pictures aren't better.... next time I'll use my Nikon D90!!

p.s. if you make gumbo from this recipe ..you'll have to let me know what you think.......  and if you need any additional tips let me know.  

p.s.s. Every recipe I share with you ... was given to me by someone .. I certainly don't stay in the kitchen long enough to dream these up.  I say "I know good food when I taste it"!