We love our Gumbo anytime of the year but especially during the football season watching the Tigers play. It is a tradition to cook Gumbo on Saturdays, we put our mumbo jumbo in our Gumbo so our Tigers can play strong! We like a chicken and sausage gumbo.
Gumbo has been a traditional Cajun food for generations. In its basic form, gumbo is a soup that is made from a strong stock, various meats (shrimp, chicken, crawfish, sausage, and many others), a thickener (either okra, only roux, or file’ powder), and various vegetables such as celery, bell peppers, and onions. Regardless of how you prepare a gumbo, it should always be served with rice. While gumbo can be eaten at any time (we do), many people enjoy it during cold weather.
No matter what you throw into gumbo, it’s just good!
A ROUX, used as a thickening agent, is achieved by cooking flour and a fat (butter, vegetable oil, or even olive oil) together over high heat. The rich nuttiness of the roux intensifies with cooking, which also affects its color. A roux is used in various recipes; different colors are desired for different dishes. Some use a peanut butter colored roux, while others strive for an almost black roux. We like a black roux, the darker the better. Our MaMa Hazel makes the best roux and Gumbo!
1 (3 pound) whole chicken
1/2 cup all-purpose flour
1/2 cup vegetable oil
1 large onion, chopped
1 large green bell pepper, chopped
3 celery stalks, chopped
1 pound andouille or smoked sausage, sliced 1/4 inch thick
4 cloves garlic, minced
1 tablespoon Cajun seasoning (such as Slap Ya Mama), or to taste
2 tablespoon chopped parsley leaves
½ cup chopped green onions
2 whole bay leaves
1 (28 ounce) can diced tomatoes
salt and black pepper to taste
Louisiana Hot Sauce
Fill a large pot partially with salted water, and place the chicken in the pot. Bring to a boil, reduce the heat to a simmer, and cook the chicken until the meat is no longer pink and the juices run clear, about 1 hour. Remove the chicken from the broth, and crack open the carcass to allow the chicken to cool. Reserve the chicken broth. After the chicken has cooled enough to handle, pick the meat from the bones, and set aside.
While the chicken is simmering, make a roux by whisking together the flour and vegetable oil in a large, heavy saucepan over medium-low heat. Cook and stir the mixture, watching constantly to avoid burning, until the roux is a rich chocolate brown color, 20 to 30 minutes.
As soon as the roux has reached the desired color, stir in the onions, bell peppers, celery, Cajun seasoning, and bay leaves, and simmer, stirring occasionally, until the vegetables are tender, about 45 minutes. Pour in the reserved chicken broth, diced tomatoes, and sausage, and simmer, stirring occasionally, until the mixture has thickened, about 1 hour.
Return the meat to the gumbo and stir in the green onions, parsley, bring back to a simmer, and cook, stirring occasionally until the flavors have blended, 30 to 40 minutes.
Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.
2 cups long-grain white rice
4 cups water or chicken stock
1 1/2 teaspoons salt
In a 2-quart saucepan, combine the rice, water, salt and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered and undisturbed, for 5 minutes.
Uncover and fluff the rice with a fork.