Dat Gumbo Make You Slap You Momma

I’ve always been a good eater, and in the early years I was a one-trick pony, but since then, I’ve also become a crackerjack cook.  There were early gaffes, e.g. the time I made goulash and used only ketchup for the sauce, but overall, quality eats have been turned out of my kitchen for nigh on twenty years.

Hamburger, noodles, and ketchup. Mmmmm....

Gumbo is one of the dishes that my family begs for, and I believe I have perfected my recipe.  I did a two-year stint in Louisiana when I was a preschooler, which likely explains why I’m so good at making it.  I shall share it with you here.

Put a pound of chicken in the oven to roast.  Make sure you season it with salt, pepper, and garlic.  Also put some rice on to steam.  You’re probably going to want about four to six cups of cooked rice.

Chop an onion, a bell pepper, and about four stalks of celery.  We like our vegetables chopped small, but you do whatever suits your family best.  I have a mini food chopper that is the bombdiggity for this job.  In a stockpot, sauté these veggies in a little oil - just until they soften.

Over half of my recipes start with the same three ingredients. 

Add two boxes of chicken broth or stock.  Trust me on this; you want the boxes.  You can buy cans of broth, but it won’t be as good.  You can make your own stock from scratch, which is what I used to do, but you’re wasting your time.  Give the boxed broth or stock a try, but don’t rush me in the streets trying to kiss me once you taste how delicious it is.  I’m not comfortable with being kissed in the street, but you’re welcome ahead of time.

I am not a paid spokesperson for Swanson,
but maybe I should be.   

To your broth and veggies, add seasonings.  I’m not going to tell you how much to add or limit you to the list of things I put in.  Just put in the amount that feels right; trust your instincts on this one.  Your goal here is to make a broth so flavorful that your family members fight each other to get the last bowl.  Add stuff like salt, garlic powder or crushed garlic, Tony Chachere’s Creole Seasoning, parsley, celery flakes, onion powder, a couple of bay leaves, and/or chicken-flavored bullion cubes.  Place a lid on your pot, and set the heat so it simmers.

The seasoning of the gods. 

Make a roux by browning a cup of flour in a stick of butter and a few tablespoons of oil.   Making certain to stir constantly, brown the flour over a medium heat until it is a deep, deep brown.  

Seriously.  Get it really brown. 

Let your roux cool a bit before adding it to the broth.  I lay some paper towels over the top of it while it’s cooling to soak up some of the excess oil, but I’m not judging you if you choose to dump the whole mess into the pot as is. 

Slice a pound of Andouille sausage and brown.  I’ve used other sausages like Kielbasa and Polish, but you’ll be glad you went with Andouille because of its subtle spicy goodness.  WARNING:   I one time got ahold of a package of Andouille sausage that listed pork blood loud and proud on its ingredient list.  I vomited into my mouth a little.  Go forth and buy your Andouille, but first check the ingredients. 

Upside- No pork blood.
Downside: These little links resemble hot dogs
when sliced up, and who makes hot dog gumbo?

Add the sausage to your broth along with the cooled roux.  Break up the roasted chicken and toss that in there too.  Also thaw some peeled and deveined shrimp, remove their tails, and add it to the mix.  How much shrimp should you add?  How much money do you have to spend?  Let that be your guide. 

Now that you have all that goodness simmering in your pot, give it some time to percolate and for all those flavors to mix and meld into mouth heaven.  Taste test frequently, and add more spices as you deem fit.  I don’t make mine very hot because it’s so easy to add extra Tony’s to your bowl to suit individual tastes.  Add extra boxed broth if needed to make it very soupy. 

My husband approves this message.

To serve, put a helping of rice into your bowl and ladle the gumbo over the top.  Stop and thank the Good Lord for Louisiana, and Cajuns, and spoons because you’re about to experience a goodness the likes of which have not been felt since manna fell from Heaven. 

Don't hate me because I got to eat this and
all you have is a picture.
Just make your own.