We lived by some really fun neighbors in the first house we lived in in Park City. The Dad was from New Orleans and you always knew a special occasion was coming when he started preparations for a big pot of gumbo! The day my mom got the recipe from him was a life changing day for our family! Seriously, this Gumbo is definitely in my top 3 favorite meals my mom makes. And this recipe is totally authentic. Nothing tastes better on a cold winter day. We make a huge pot and enjoy it for days!
The key to a great gumbo is the roux! You’ve got to patiently baby-sit it until it becomes dark, dark brown, almost like mud…or chocolate. The darker the roux, the richer the flavor! I didn’t add shrimp when I made the batch above because my husband isn’t a fan, but my mom usually always added shrimp, and it’s definitely best that way!!
- 1 heaping cup flour
- 2/3 cup oil
- 1 whole bunch/stock celery, diced, leaves and all
- 1 green pepper, diced
- 1 large yellow onion, diced
- 1 bunch of green onion, finely chopped
- 1 bunch parsley, finely chopped
- 2-3 cloves garlic
- 1-2 Tbsp Cajun Seasoning*
- 6-8 cups of homemade chicken stock
- 1 Andouille Sausage, sliced into "coins" (substitute Polska Kielbasa if you can't find a good Andouille)
- Meat from 1 Rotisserie Chicken*
- 2 cups cooked Shrimp
- Cooked white rice, for serving
- In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
- In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
- Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot. Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well. Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste. Add chicken, sausage, and shrimp.
- At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)
*I like to make the roux a day or two in advance to cut down on prep time!
*Joe's Stuff Cajun Seasoning--this is my favorite cajun seasoning to use, but I can usually only find it online. You could use another brand.
*The best way to make this gumbo is by buying a rotisserie chicken--removing all the chicken, and using the carcass to make homemade chicken stock. Then make the gumbo using the homemade broth. You could use store-bought chicken broth, but homemade is way better! Here's a tutorial for making it from scratch.