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 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.