Gumbo may arguably be the most famous of all Louisiana dishes. So many versions exist that everyone has their own way of preparation, consistency, main ingredients, & kind of Gumbo; chicken & sausage, seafood, or combination of all including turkey, duck, even beef & pork, (mostly referring to sausage & Tasso). Some folks that just seem to want to be stubborn, even refer to it as brown soup.

Gumbo has lots of ingredients that make up this famous dish, we will stick to the most common, chicken & sausage.

With the exception that smoked meats besides sausage may include; smoked turkey necks, Tasso, & andouille.

Gumbo for 10-12 people

Ingredients:

Large Stock/Soup/Gumbo Pot
1 Pint (~500 ml) Dark Roux (Cooked Oil & Flour)
1 & 1/2 Gallons (5.6L) of water
2 Large Onions
2 Large Bell Peppers
1 Bunch Green Onion Tops, Parsley, or both
2 whole seasoned chickens or equal in favourite seasoned chicken parts
1 & 1/2 lbs (~700g) smoked sausage of choice (pork, beef, turkey, chicken, or mix)
1 & 1/2 lbs (~700g) of andouille
1 lb (450g) smoked turkey necks for flavour
2 ounces (60ml) browning sauce if using a stainless steel pot (optional)
1 Pot of cooked rice
1 large diced bell pepper

How to cook:

Bring water to full boil.

Dissolve Roux well in boiling water, be very careful it doesn’t boil over, Roux will rise up fast until it cooks down, usually a minimum of 15 minutes of frequent stirring & heat adjusting needed. Add browning sauce if gumbo juice appears light, remember, it will darken more with smoked meats.

Add smoked turkey necks, sausage, andouille, onion & bell peppers to start flavouring gumbo juice. Smoked turkey necks take a long time to cook.

I usually cook gumbo approximately 1 hour on medium fire before adding chicken. 

IF USING HEN, ADD AT SAME TIME WITH SMOKED MEATS AND SEASONINGS.

GUMBO JUICE WILL APPEAR THICK UNTIL CHICKEN IS ADDED, REMEMBER, THE CHICKEN HAS A LOT OF JUICE IN IT & GUMBO JUICE WILL THIN AS CHICKEN COOKS.

Once chicken is cooked, gumbo is ready!!!, turn off heat source & add green onion tops or parsley & let sit for at least 15 minutes before serving over rice in soup/gumbo bowl.

Note:

Serve with baked sweet potato on the side to make your taste buds come alive

MAY USE GUMBO FILE’ (Sassafras Leaves) AS WELL IN GUMBO, THIS WAS AN ORIGINAL INGREDIENT FOR GUMBO, I DO NOT PREFER THE TASTE, SO I DO NOT USE, BUT MANY PEOPLE DO LIKE IT.

P.S. DO NOT USE ANY TOMATOES OR TOMATO SAUCE IN GUMBO!!!

Enjoy!

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