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This traditional gumbo recipe features a brown roux, chicken, andouille sausage, and the trinity of Louisiana cooking. Tips for shortcuts, substitutions, and storage options.
1
Chop, dice, and mince items to prepare to cook this recipe.
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2
Off to the side, heat a large pot and over medium-low heat, add the chicken stock as well as the skin and bones from the chicken.
3
Ina large pot over medium-low heat, add oil and flour. Begin stirring regularly until smooth and consistent. Stir ocassionally for about an hour, until a chocolate brown.
4
Separate the chicken bones from the stock by pouring through a fine mesh sieve into a large bowl. Keep stock warm.
5
In another skillet over medium heat, sear the sausage. Once they have browned a little, remove the sausage to a plate.
6
Once the roux has reached a rich brown chocolate color, add the onion, celery, bell pepper, and garlic and cook for another 10 minutes and add seasonings.
7
Ladle 1 cup of chicken stock into the roux and stir. Repeat until you get a smooth and creamy mixture sort of like chunky gravy, then add all of the remaining stock in.
8
Add the sausage. Bring to a boil, cover, lower to a simmering heat (low to medium low), and cook for 1.5 hour.
9
After 1.5 hour, remove the bay leaves and taste test. Add the chicken and turn up the heat to bring back to a simmer. Adjust the heat to maintain a simmer for another 30 minutes.
10
Serve immediately with rice and green onions, and hot sauce.