This is an excellent gumbo recipe I’ve used for years and and I really think you will like it. It’s similar to others out there, but this is the one I like best.
INGREDIENTS FOR THE ROUX
1 1/4 cups of canola or vegetable oil (Do not use olive oil)
1/4 cup of fresh bacon grease (remove any small bits or flecks of bacon)
2 full cups of regular flour
REMAINING INGREDIENTS
1 whole chicken cut up
1 to 1 1/2 lbs. of Andouille Sausage
2 cups of chopped celery
1 large bell pepper
1 large yellow onion
1 bunch of green onions
3 chicken bouillon cubes
2 tbs. chopped garlic
Tony Chachere’s Creole Seasoning (or your favorite Cajun seasoning)
Tobasco Sauce (I prefer McIlhenny’s)
1-2 large bay leaves
INSTRUCTIONS
In a large 8-10 qt. pot boil the cut up chicken for 1 hour, and debone, saving the water when done. I like to do this well ahead of time so I don’t have so much going on at once. I use an 8 qt. pot and fill it about 3/4 of the way with salted water for boiling the chicken. This is a good time to cut up all the vegetables as well if you like.
MAKING THE ROUX
In a large cast iron pot heat the oil and bacon grease to ALMOST smoking. Turn down the heat to medium low and slowly whisk the flour into the hot oil. Be careful and don’t put it all in at once, it will foam up a little. After all the flour is in the pot continue stirring with a wooden spoon. DO NOT STOP STIRRING. You must be careful to not burn the roux, black specks mean start over. If this is your first time, feel free to cook the roux on low, it will just take a little longer. This isn’t an exact timetable, but it takes me about 20-30 minutes for my roux to be done. Your mileage may vary. You must dedicate this whole time to constant stirring....No Breaks.
Once the roux is a dark chocolate brown it is done. It should have about the consistency of thick catsup. Remove from heat and continue stirring an additional 2-3 minutes.
AFTER THE ROUX IS DONE
This next step can be done 2 different ways. 1. Add a couple of cups of your chopped up vegetables into the roux that’s still in the cast iron pot and stir until well mixed. This will stop the cooking process of the roux. Then put all your vegetables and roux into the other pot with the water you boiled the chicken in.
OR THIS WAY 2. Take the finished roux and pour it directly in the pot of water you boiled the chicken in. With a heavy cast iron pot, it’s much easier to do with 2 people. Either of these 2 ways is fine. I’ve not noticed a difference in taste either way. Just be careful when pouring hot roux into the water, it can start to boil up pretty quick sometimes. Add it slowly and stir constantly.
After the roux and all vegetables are in the pot, slowly bring to a boil, then simmer. Keep stirring for a few minutes, because the pot will start to foam over if not kept stirring for a while. Keep an eye on it. Mine boiled over a little bit last night when i wasn’t paying attention. Now add all the remaining ingredients except for the chicken and green onions. I will put in 2 teaspoons or so of Tony’s seasoning and a few good shakes of Tobasco sauce. Simmer for about 2 hours total. After an hour of simmering I now add the chicken and green onions and simmer for another hour. The reason I don’t add the chicken in the beginning, is I’ve found it to become a little stringy and separates too much into smaller pieces, not a big deal, just my preference. I find the texture of green onions to be a little better if not cooked as long also. This will taste better the next day, but I can’t wait that long myself. Serve over rice and enjoy with crackers or toasted garlic bread is even better.
NOTES: A lot of roux recipes call for equal amounts of flour and oil. I always use a little more flour because it makes for a thicker roux and my finished gumbo is not as watery. I also will use a little more than 1lb. of sausage because I’ve found when you get near the last of the gumbo, there was never enough sausage left. Also, if you don’t have bacon grease, just use all canola or vegetable oil. It’ll still be good.
INGREDIENTS FOR THE ROUX
1 1/4 cups of canola or vegetable oil (Do not use olive oil)
1/4 cup of fresh bacon grease (remove any small bits or flecks of bacon)
2 full cups of regular flour
REMAINING INGREDIENTS
1 whole chicken cut up
1 to 1 1/2 lbs. of Andouille Sausage
2 cups of chopped celery
1 large bell pepper
1 large yellow onion
1 bunch of green onions
3 chicken bouillon cubes
2 tbs. chopped garlic
Tony Chachere’s Creole Seasoning (or your favorite Cajun seasoning)
Tobasco Sauce (I prefer McIlhenny’s)
1-2 large bay leaves
INSTRUCTIONS
In a large 8-10 qt. pot boil the cut up chicken for 1 hour, and debone, saving the water when done. I like to do this well ahead of time so I don’t have so much going on at once. I use an 8 qt. pot and fill it about 3/4 of the way with salted water for boiling the chicken. This is a good time to cut up all the vegetables as well if you like.
MAKING THE ROUX
In a large cast iron pot heat the oil and bacon grease to ALMOST smoking. Turn down the heat to medium low and slowly whisk the flour into the hot oil. Be careful and don’t put it all in at once, it will foam up a little. After all the flour is in the pot continue stirring with a wooden spoon. DO NOT STOP STIRRING. You must be careful to not burn the roux, black specks mean start over. If this is your first time, feel free to cook the roux on low, it will just take a little longer. This isn’t an exact timetable, but it takes me about 20-30 minutes for my roux to be done. Your mileage may vary. You must dedicate this whole time to constant stirring....No Breaks.
Once the roux is a dark chocolate brown it is done. It should have about the consistency of thick catsup. Remove from heat and continue stirring an additional 2-3 minutes.
AFTER THE ROUX IS DONE
This next step can be done 2 different ways. 1. Add a couple of cups of your chopped up vegetables into the roux that’s still in the cast iron pot and stir until well mixed. This will stop the cooking process of the roux. Then put all your vegetables and roux into the other pot with the water you boiled the chicken in.
OR THIS WAY 2. Take the finished roux and pour it directly in the pot of water you boiled the chicken in. With a heavy cast iron pot, it’s much easier to do with 2 people. Either of these 2 ways is fine. I’ve not noticed a difference in taste either way. Just be careful when pouring hot roux into the water, it can start to boil up pretty quick sometimes. Add it slowly and stir constantly.
After the roux and all vegetables are in the pot, slowly bring to a boil, then simmer. Keep stirring for a few minutes, because the pot will start to foam over if not kept stirring for a while. Keep an eye on it. Mine boiled over a little bit last night when i wasn’t paying attention. Now add all the remaining ingredients except for the chicken and green onions. I will put in 2 teaspoons or so of Tony’s seasoning and a few good shakes of Tobasco sauce. Simmer for about 2 hours total. After an hour of simmering I now add the chicken and green onions and simmer for another hour. The reason I don’t add the chicken in the beginning, is I’ve found it to become a little stringy and separates too much into smaller pieces, not a big deal, just my preference. I find the texture of green onions to be a little better if not cooked as long also. This will taste better the next day, but I can’t wait that long myself. Serve over rice and enjoy with crackers or toasted garlic bread is even better.
NOTES: A lot of roux recipes call for equal amounts of flour and oil. I always use a little more flour because it makes for a thicker roux and my finished gumbo is not as watery. I also will use a little more than 1lb. of sausage because I’ve found when you get near the last of the gumbo, there was never enough sausage left. Also, if you don’t have bacon grease, just use all canola or vegetable oil. It’ll still be good.
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