Oh, yes, Hunny, that’s right. The cold weather is upon us which means it’s Gumbo season in this household. Claude bless my culinary roots!
I’ll try to make this as quick and easy as possible because y’all don’t need to hear about my first time eating gumbo, all you need to do is make it and eat it. It’s easy and will feed you for a very long time, and there’s so many hacks! It looks intense, but just read it. All you’re doing is chopping stuff up, browning it, then throwing it all in a pot with some stock. No. Big. Deal.
First thing’s first; you gotta make a roux.
HOW TA MAKE DAT ROUX
1 cup of flour
3/4 cup of corn or peanut oil
Whatever fool tells you to make a roux with a 1:1 ratio is just overzealous.
- Heat oil in a flat bottomed skillet over medium-high heat until hot.
- Using a wire whisk, stir in the flour. Don’t stop stirring! This is crucial to make sure the roux doesn’t burn. If the roux becomes dry in this process, that is fine, once it cools it will become more liquid.
- Continue to stir the roux with the whisk over medium-high heat until it is the color of a Hershey bar. Once this color is achieved, remove the pan from the heat and continue stirring for 5 more minutes to ensure the roux doesn’t burn. Set aside and start making the gumbo, or store the roux in an airtight container in the fridge. Separation is natural. Like peanut butter, you just gotta stir it up. 😉
HOW TA MAKE DAT GUMBO
large stock pot or dutch oven
wooden spoon or wooden spatula
10″ or 12″ skillet
1 cup of roux
3 bell peppers
celery (about 6-7 ribs from a whole stalk of Celery)
1 *large* yellow onion
6-8 cloves of garlic, roughly minced
okra – if you can find it (Some people don’t like the texture. I don’t use a lot in my gumbo.)
6 boneless/skinless chicken thighs (Jackfruit is a *great* vegan substitute. Rub with Cajun spice and marinate in *just enough* veggie stock for 30m)
1 lb smoked pork sausage (bonus points if you can find Andouille/use your fav vegan substitute.)
3 -4 qt unsalted or low-sodium chicken stock (or veggie stock)
2 tsp Kitchen Bouquet
2 bay leaf
Cajun Spice (mix together evenly and use liberally)
- 3 tbsp smoked paprika
- 1 tbsp cayenne powder
- 1/2 tbsp poultry seasoning
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp of oregano
- 1/2 tbsp dry thyme
- 1 tbsp black pepper
- 1 1/2 tbsp salt
- Chop the chicken into 1- 1.5 inch pieces. Season the chicken with salt, pepper. Give a generous seasoning of cajun spice and stir to coat evenly and let sit while other ingredients are prepped.
- Roughly chop and keep separate the onion, bell pepper, and celery. Slice sausage into rings. Roughly mince the garlic and combine with the onion.
- Preheat 1 -2 tsp of oil in a large skillet over medium high heat. Also, in a large stockpot, heat 1-2 tsp of oil over medium-low heat.
- When skillet is hot, brown the sausage. Transfer to the stock pot and stir. Brown the chicken and transfer to the stock pot and stir. Continue process with the onions and garlic, bell pepper, and celery.
- For vegan gumbo, only do this with the veggies/vegan sausage. Don’t brown the jackfruit.
- When all meat/veggies are browned and in the stock pot, add 2 tbsp of Cajun seasoning plus bay leaves and stir.
- Add in enough stock to cover meat and veggies by 1″ and then add in 2 tsp of Kitchen Bouquet + 1 tsp poultry seasoning & stir to combine. Add salt and fresh cracked pepper to taste.
- Add Okra now if you have it. Now is also the time to add the jackfruit if you’re going vegan.
- Bring mixture to a low boil over medium-high heat. Once boiling, reduce heat to medium-low.
- Put 1 cup of roux in a bowl. Using a ladle, add gumbo liquid to the roux and stir to combine until smooth, then slowly add to gumbo, stirring continuously until combined.
- Bring gumbo to a low boil over medium-high heat. Reduce heat to low, cover, and simmer for at least 30-45 minutes.
Serve hot over rice, and with a side of potato salad if you’re fancy like that. Add a sprinkle of Filé powder (Sassafras powder) if you can find it.