My friend just taught me how to make Gumbo and I made it for the first time this weekend. It was excellent, so I thought I would share the recipe… it is not exact, but as close as I could get it to how I made it. I thought it would be good to share since my parents are preparing for a trip to New Orleans soon and since Nonie and Jef have already been.
It probably is not one of the healthiest recipes for those doing diets, but it sure does taste yummy! I used brown rice with mine and I thought it was great! Click on the “more” link for the recipe….
4-5 cups chicken stock
2 cups Pulled chicken
1 ï¿½ cups Sausage (smoked, kielbasa, summer sausage, or andouille), sliced
1 ï¿½ cups Fresh Shrimp
ï¿½-ï¿½ cup oil
ï¿½-ï¿½ cup flour
1 small-medium onion, diced
1 cup celery, diced
1 pkg. frozen okra
1 can diced tomatoes
Cayenne pepper or creole seasoning
Gumbo filï¿½ seasoning
For homemade chicken stock, take chicken parts (either a whole chicken or legs, etc.) with some meat still on them and brown them in a little oil. When meat is cooked, cover with a lot of water. Simmer for at least 4 hours. Place the pot in the fridge overnight. When ready to use, scoop off the fat that congeals at the surface. Strain the stock into a container. Go through the bones and meat and discard the bones, but save the meat for your gumbo. Try to make sure you have at least 1 ï¿½ – 2 cups pulled chicken.
Gumbo is traditionally served over riceï¿½ I just throw mine in a rice cooker with water and a Tbsp. of oil, according the directions. Make yours however you wish.
Start by making rouge. Use equal parts of oil and flour. Pour your oil in the bottom of a large sauce pan or cauldron and mix in the flour. Stir to mix. Put oven on low heat and constantly stir. The mixture will be a blonde color, but you need to cook it until it is brown, about half an hour (or according to Tasanee, the time it takes to drink two beers). Be careful not to burn it and always check to stir about every five minutes.
Chop your onion, celery, and slice the sausage (I cut the circles in half too). For real gumbo, use andouille sausage, but it is rather hard to find and is a bit spicy. Any sausage will do. Once the rouge is complete, add you chopped onion and celery. Cook until soft and then add sausage pieces. Cook a few minutes more.
Take your chicken stock (at room temperature or slightly warm if congealed), a slowly pour it into the mixture. If you pour too fast, you will get clumps. POUR IT VERY SLOWLY and stir the whole time. Bring mixture to a boil.
Add pulled chicken. Drain and add chopped tomatoes. Season with salt, pepper, and cayenne or creole seasoning to your taste. Last, add the frozen okra and freshly pealed shrimp. As soon as the shrimp are pink, add about a teaspoon of gumbo filï¿½ (or more to your taste). Make sure to add the file just before serving for its full flavor!
Serve gumbo over a nice pile of rice and offer a side of hot sauce.
** Some people add more seafood to theirs and do not use chicken. You can use a seafood stock instead (made the same way only by boiling shrimp shells and throwing in some other seafood stuff). Some people also add chopped green pepper, but I do not care for cooked peppers. You can use fresh okra too, but it tends to get slimy and it furry. You can do whatever you wantï¿½