Real Louisiana Gumbo

This recipe was shared with me by an old friend in Louisiana and is a gumbo recipe that will have you drooling uncontrollably.  Oh yes…it’s something to savor and definitely something to share:)

First, you’ve got to start your gumbo with a good roux…

Aunt Pearl’s Two Beer Roux

3/4 cup butter

3/4 cup flour

This takes about 20 – 30 minutes to make properly.

Aunt Pearl calls this a “2 beer roux” because it’s usually ready by the time she’s done drinking her second beer.

1. Melt butter in a heavy-bottomed skillet over medium to medium-high heat.
2. Slowly sprinkle in the flour a little at a time, stirring constantly.
3. Continue to stir constantly.
4. Do not walk away!
5. If you burn it even the tiniest bit, it is unusable.
6. You will notice the flour beginning to brown.
7. The darker the flour, the darker the gravy.
8. For gumbo, when the roux reaches a deep dark chocolate brown color it is done.
9. At that point, you add your seasonings (such as onion, garlic, bell pepper and celery).
10. You can make this ahead of time and keep it tightly covered in the fridge or freezer.

Now, for the gumbo itself…

Chicken and Sausage Gumbo

1 whole chicken (cut up)

Andouille sausage  (I highly recommend andouille if you can find it.  Use as much as you want.  I use at least a pound…sometimes two because I freakin’ love andouille sausage)

Chicken broth (you can use canned, but I recommend boiling your chicken and making your broth from scratch)

Butter

Flour

1 large onion (diced)

1 large green pepper (diced)

2 celery stalks (diced or cut into small curvy pieces)

Salt

Pepper

Cajun seasoning  (Tony Chachere’s is THE BEST!  Slap Yo Mama seasoning is good, too.)

1. Boil your chicken until it falls off the bones.  You will definitely be using the broth:)
2. Debone your chicken (some Cajun folk just leave it on the bones, but it’s up to you)
3. In a heavy bottom pot, make the roux with the roux recipe above
4. Once the roux is done, add the onion, bell pepper and celery
5. Add some salt, some pepper and a some garlic and saute all the veggies for a little while.  (Saute to preference…I usually saute until the onions start to caramelize)
6. It doesn’t matter how long you saute’ as long as you don’t burn ‘em
7. Add chicken back into the pot
8. Start adding your broth slowly, stirring the whole time
9. You will know when you have enough by how thick or thin your gravy is
10. If you want thinner gravy, use more stock…for thicker gravy, use less stock
11. Season with more salt, more pepper and the Tony Chachere’s seasoning
12. Bring just to a boil and lower heat to a simmer
13. Add sausage and simmer for about an hour to an hour and a half.  Let your tastebuds be your guide.
14. Serve over rice.  You can mess with measuring your rice and water if you want, but it’s easier to just boil your rice in a big pot like you boil pasta and then drain it the same way.
15. Club crackers taste good with this gumbo…so does some good hot buttered French bread

Enjoy.  Share this with your friends and neighbors…they’ll love you for it:)