Louisiana Gumbo

In Louisiana, nothing says “FALL” like a big ole pot of gumbo! Let a cool snap come through and it seems that it is the first thing on everyone’s mind. We love our gumbo. This recipe is so near and dear to my heart. My husband will eat it every night of the week, I make it in my mom’s giant Magnalite pot, and it is the gumbo we ate at my grandparent’s house my entire childhood. I want to share it with you in hopes that you will make a pot this season. It is not nearly as difficult as some folks would like for you to believe. The recipe is below! Enjoy!

Ingredients:

1/2 cup oil
1/2 cup flour
2 onions
1 bell pepper
2 cloves of garlic
1 lb link smoked sausage, sliced
1 whole chicken and liquid reserved
2 32oz. bags of frozen okra, sliced
salt, pepper, Cajun seasoning to taste
water
1/2 stick of butter
rice

Directions:

Ahead of time: In a large pot, put whole chicken and enough water to come up about half way up the chicken, 1 tsp. salt, 1 tsp. pepper, and cook covered on 325 for 2-3 hours. Once chicken is cool, debone it and set aside. Reserve the liquid. Do not throw it away. You will use it for the gumbo.

To make gumbo: Add oil and flour to large pot. You can substitute all or some of the oil with butter or bacon grease. Cook oil and flour on medium heat, constantly stirring until your roux develops and is the color of peanut butter. Add diced onions, bell pepper, and garlic and cook until onions are clear. Continue stirring. Once onions are clear, add sausage and continue stirring and simmer for about 15 minutes. The roux will continue to darken. Add frozen okra and cook for 5 minutes to thaw it. Add the liquid broth reserved from baking the chicken to pot and stir to incorporate all ingredients well. Add water to bring level to about 1” from the top of the pot. Turn heat to a rolling boil and cook for about 5 minutes. Add chicken and let it cook for about 5 more minutes. Season accordingly with salt, pepper, and Tony’s. Once your seasons are where you want them, add a half a stick of butter to the pot, put the lid on it and make your rice. Cut fire to low and serve when the rice is ready!!

Serves: 10-15 or more

If you would like video instruction for this gumbo to see consistency and roux coloring, I have a highlight on my Instagram feed called “Cooking” It is the first video on the highlight. You can find me on Instagram @wild_child_farms.