When the leaves are almost all gone and it quite chilly outside, my mind goes right to this pot of goodness! Cold weather means Gumbo season to me! A bowl of this will definitely warm your belly and your soul!
I learned this recipe from a family I became close with on my mission in Texas and Louisiana and it is now a February (Mardi Gras) and Fall staple in our house. It makes a pretty big pot so I always end up freezing some and eating it later when I'm craving some crazy cajun grub!
GUMBO
INGREDIENTS:
2 cups Flour
1 cup Oil
1 bunch Celery
1 Onions
2 Green Bell Peppers
4 Chicken Breasts
8 cubes Chicken Bouillon
1 pound cased Sausage, sliced
2 tsp minced Garlic
Tony’s Seasoning and Gumbo File
INSTRUCTIONS:
Boil chicken in stock pot 2/3 to full of water and chicken bouillon (may need to add more) and simmer for 30 minutes.
Meanwhile, cook Roux by combining flour and oil in large saute pan, stirring very frequently as to not burn the roux. Cook to a light brown chocolate color.
Just before it’s done, add celery, onions, and green bell peppers.
Pull chicken out, add roux and veggies, garlic, and simmer on medium high heat for 1 hour. Add Tony's and gumbo file to season.
Sauté sausage, and add to gumbo.
Shred Chicken and add to gumbo.
Serve over rice.
*Each part of Louisiana has a different take on Gumbo. Some top their gumbo with Hardboiled Eggs, Crackers, Cornbread and Potato Salad. It freezes well too!