When we moved to Louisiana, I decided that I was going to embrace the experience, especially when it came to the food. I set out to try everything I could and to not be scared, even if it was something I’d never eaten before.
What I discovered was this: Louisiana is famous for their food for a reason. It can be amazing. That said, just because a kitchen is located in Louisiana doesn’t mean the food that comes out of it is going to be automatically fabulous. There are some recipes and methods that people might consider retiring (like all the times I’ve experienced un-de-veined shrimp…seriously, guys, it’s poop.)
I had some bad run-ins with gumbo. The first was a fishy (and not in a good way) shrimp gumbo. And then there was a super-bland gumbo that kind of tasted like lifeless chicken soup. And then there was the epic nightmare of gumbo with okra. Funny thing–turns out I don’t like okra. It makes food taste like morning sickness–like I knew in my brain that it tasted good, but my gag reflex was in overdrive. And then I had some at a fancy-ish restaurant in New Orleans and it was just flat-out gross. And then I had gumbo that I was pretty sure could have been good, but the roux had burned and once the roux burns, it’s all over.
So I kind of gave up on gumbo. I felt like I’d given it a fair shake. I could see how it could be good, but it just seemed like too many things could go wrong. It was like the J-Lo of Cajun cuisine and I wasn’t willing to put up with her high-maintenance antics.
And then in December, I met up with my son for lunch at his plantation field trip and one of the teachers made gumbo. And it was incredible. After an unbelievably stressful fall, heck, a stressful year, and then a house full of sick kids at home, including a baby with RSV, and Christmas on its way, I felt like it fed my soul. It was seriously comfort food at its finest.
One thing I loved about it is that her recipe was simple. I didn’t get her recipe, but from what I could tell, it wasn’t more than a dark roux, celery, bell pepper, onions, garlic, chicken broth, tender chunks of chicken, and smoked sausage. A lot of recipes call for fresh herbs, additional spices, other vegetables, and then there are the meats-gumbo can be loaded up with all sorts of meat, ranging from wild game to seafood. And the best part? It was okra-free.
So I went on a quest to try all sorts of gumbo in hopes of making my own that I liked just as much as the gumbo I had on the field trip. Turns out I do not hate gumbo. In fact, I kind of love it.
The ingredients are simple–so simple, in fact, that it’s kind of magical that it ends up tasting the way it does. The base of the flavor comes from a vegetable oil with a high smoke point (like peanut or canola), flour, and chicken broth.
Really, you should probably use a low-sodium chicken broth because so many of the other ingredients are salty that you want to be able to control the saltiness.
You’re also going to need vegetables–the “holy trinity” (chopped celery, onion, and green bell pepper) and a whole bunch of garlic.
And finally, you’re going to need meat. Lots of meat. For the chicken, I just picked the white and dark meat off of a rotisserie chicken. As far as sausage goes, if you’re living in the South, it’s easy to find really good smoked sausage at pretty much any grocery store. If you can’t find a good smoked or andouille sausage at your local grocery store, try Costco or Sam’s Club–they often have really high-quality options. Another good choice is to check with your butcher; many butchers make their own smoked sausages and they can be incredible.
Now…the scariest part of this whole experience is making the roux. This roux is totally different than any other kind of roux I’ve ever made–usually, roux is used to thicken soups and sauces and custards. Here, it is solely used for flavor; this particular gumbo is not thick at all. And it’s not made with a tasty oil like butter or olive oil, it’s made with plain ol’ vegetable oil. And yet the roux is what makes the gumbo so delicious–it gives the gumbo the rich, smoky flavor. If you make it right, you’ll have a hit on your hands. If it burns or if you don’t get it dark enough, it will be ruined.
I tried, I really did, to get pictures of this whole process, but I don’t have any natural light in my kitchen. The chances of me screwing everything up by moving back and forth between my kitchen and the window were so great that I didn’t want to risk it, so we’re going to play the imagination game here.
In a large, heavy pot (like a Dutch oven), heat the oil over medium heat until very hot (about 3-4 minutes). Add the flour and whisk until smooth, then use a wooden spoon or spatula to stir the mixture until it becomes the color of caramel (about 15-20 minutes). You may need to reduce to heat to medium low if you start feeling like you can’t stir fast enough to keep it from sticking on the bottom or burning. If it burns (and you start seeing black flecks–not 1 or 2 black flecks, but several), you’ll need to toss it and start over. If you don’t start over, you will be sad 3 hours from now when your gumbo is horrible.
When the roux is brown (approximately the color of melted caramel or turkey gravy, or darker–you can go as dark as chocolate if you like it and you know you can pull it off), add the onions, celery, and bell pepper. Cook for 4-6 minutes or until fragrant and the vegetables are tender. Add the minced garlic and cook for another 2-3 minutes. Add the chicken broth and bay leaf and whisk until the roux and broth are combined. Bring to a boil, then add the sausage and chicken. Cover and reduce to a simmer. Cook for 1 hour. Skim the oil off the top, then simmer for another hour. Skim for oil again. Season to taste with Cajun seasoning (look for Tony Chachere’s and skip the tiny expensive jars) and Tabasco sauce (the Cajun seasoning is salty and spicy, and the Tabasco is just spicy, so if you have enough salt, but need a little more heat, add some Tabasco).
To serve, place about 1/2 cup of hot white rice in the bottom of a bowl. Ladle the gumbo on top of the rice, making sure to get sausage, chicken, and broth in each bowl. Serves 10-12 (or 8-10 very large servings).
Now…the very best things you can possibly make your gumbo in is a large cast-iron Dutch oven or in an enamel-coated cast iron pan (often called a French oven) like a Le Creuset pot. They retain heat well and distribute it evenly, so you’re less likely to run into burning.
For other Mardi Gras-friendly recipes, click here. And since Valentine’s Day is also this week, click here for all sorts of awesome Valentine’s Day ideas. Apparently it’s also the Chinese New Year (maybe THIS year will finally be the end of the world since all this magic is happening at once). We don’t have tons of Chinese-specific recipes, but if you’re looking for a little Asian flair, here are some ideas!
Chicken & Sausage Gumbo
Equipment
Ingredients
- ⅔ cup vegetable oil like peanut oil
- ⅔ cup all-purpose flour
- 1 onion, large chopped
- 2 stalks celery chopped
- 1 large bell pepper, green seeded and chopped
- 6 cloves garlic minced
- 8 cups chicken broth, low-sodium ensure you are using low-sodium; this allows you to adjust the salt as necessary–the sausage, chicken, and seasonings all add a lot of salt.
- 1 bay leaf
- 1 pound sausage, smoked halved and cut into slices
- 1 rotisserie chicken shredded into large pieces, bones removed
- Cajun seasoning and Tabasco sauce to taste
Instructions
- In a large, heavy pot (like a Dutch oven), heat the oil over medium heat until very hot (about 3-4 minutes). Add the flour and whisk until smooth, then use a wooden spoon or spatula to stir the mixture until it becomes the color of caramel (about 15-20 minutes). You may need to reduce to heat to medium low if you start feeling like you can’t stir fast enough to keep it from sticking on the bottom or burning. If it burns (and you start seeing black flecks–not 1 or 2 black flecks, but several), you’ll need to toss it and start over.
- When the roux is brown (approximately the color of caramel or turkey gravy), add the onions, celery, and bell pepper. Cook for 4-6 minutes or until fragrant and the vegetables are tender. Add the minced garlic and cook for another 2-3 minutes. Add the chicken broth and bay leaf and whisk until the roux and broth are combined. Bring to a boil, then add the sausage and chicken. Cover and reduce to a simmer. Cook for 1 hour.
- Skim the fat, then simmer for another hour. Skim for oil again. Season to taste with Cajun seasoning and Tabasco sauce (the Cajun seasoning is salty and spicy, and the Tabasco is just spicy, so if you have enough salt, but need a little more heat, add some Tabasco).
- To serve, place about ½ cup of hot white rice in the bottom of a bowl. Ladle the gumbo on top of the rice, making sure to get sausage, chicken, and broth in each bowl.
Questions & Reviews
You make yours just like I do! You might want to try making your roux in the oven. You don’t have to stand at the stove stirring constantly, just check on it every 15-20 minutes until it’s the color you want. I learned this from Alton Brown.
I just moved to Louisiana about 3 months ago! I have been testing the Cajun food too, and have had some good and some not so good. The best “ettoufee” I have had was at a hole-in-the wall knid of place that I’d never take my mother to, called Herbie Kay’s, and I had a great Boudin at the Mud Bug Festival of Shreveport. Gumbi, however, I have yet to have a really good one. Cajun cooking is a whole new ball park for me, so I’m excited to give this recipe a try.
I stumbled onto your website…what a treat! A couple of things I would like to ask you and your posters:
1. Would searing the okra first in a frypan with high heat to seal it from leaking in your gumbo pot? Okra is pretty fab if you can get it to not sully the rest of the pot.
2. I’m really digging the ‘finish the roux in the oven’ idea. Your right, all that time prepping and then burning the roux is a drag, BTDT!
AND~
3. If you are making your own chicken broth, here is the way to make it clear like the box kind. Once you have fished out the mierpoux (sp?) and skimmed the top foam off then take an egg separate the yoke and put the shell and the whites in the broth, swirl it around for about a min and then strain though 2 layers of cheese cloth and voile! Restaurant grade clear broth!
Enjoy!
*fish out the carcass and the miripoux (sp?) and then do the rest of the steps. Don’t forget to add a few herbs to your chicken broth like bay and or thyme. That also gets fished out with the other stuff before you start your egg clarifying move. :o)
I’ve never made gumbo before because it was too intimidating but I loved it! Even my picky husband and kids thought it was yummy. I burned my hand about 9 times, but it was worth it.
make life easy on yourself buy 1 bag of oak grove gumbo base without the rice added add your sausage onions garlic an celery your boneless thighs and stock your gumbo will taste home made with out having to watch the roux cook i’ve made scratch gumbo for 23 years this one is so easy an taste wonderful an everyone will think you made it from scratch
First off, I love you ladies, because of you two, my family eats so well most every night. Everything on your website or in your book turns out amazingly delicious! Everything. I get compliments ALL the time on your recipes. Ok, on to my question, can I make this with canola oil?
Yep, for sure!
do you know how this holds up if you make ahead and freeze or if you leave in fridge for 1 or 2 days and reheat?
Definitely! It’s one of my favorite meals for leftovers! 🙂 If it’s too thick, just thin it out with a little water or chicken broth.
I am excited to make this recipe tomorrow for dinner. After a coworker of my husbands made Gumbo for him, I have tried to find a good recipe, but ran out of “roux” mix that she bought for us and cannot find any in the store. This sounds so much better than the way that I have made it. THANK YOU!
I’m thinking of trying this in a crockpot. Cooking on the stove up to the simmer point and then transferring to a crockpot to simmer. Any thoughts or tips on this?
Ok so this will be my first time to even try gumbo. It sounds wonderful. It is simmering now but I am so nervous. I used grapeseed oil for the roux and I am not sure it cooked long enough. Wish me luck! I will let you know how it turns out. If I can make this anyone can:) thank you for the recipe.
Kate, I just made this tonight and it is the bomb…it will be on the menu on a regular basis! Thank you for sharing!
I have always loved Le Creuset cookware, but I’ve never been able to buy any – would love to try your gumbo recipe in my new cookware! Love to get your recipes in my email box – it’s always a recipe or idea I’ve never seen! Thanks so much for all of the ideas.
What makes me happy mid-February? Once past Valentine’s Day, I can now decorate for spring without feeling too silly. Football is over but March Madness is only a few weeks away. My daughter plays comp/travel softball so February kicks off the beginning of a 10-month long season and I can’t wait! I’m done experimenting with new soups and have now settled into family favorites to carry us through the big snow melt! So thank you, many of your recipes have transitioned from “something new to try” to a “tried and true favorite”!
Thinking of fun in the summer for spring get’s me thru these “blah” winters…and doing fun crafts with the kids every holiday until then!
I made this tonight, and it was delicious. Totally worth the three hours I put off studying kinesiology….. 🙂 It also made my husband want to accept going to the medical school in South Carolina so we can move down South and gumbo our little hearts out.
It depends on your chicken and your sausage, but don’t stress too much about it. Just get what you can of the visible oil. 🙂
How much should you actually be able to skim off the top? I always wonder that when using the leftovers from a rotisserie chicken to make chicken soup, and it seems like I keep skimming and skimming with this gumbo.
We used to live in Slidell…love the people AND the food. Can’t wait to try it! What do I love in Feb? Fireplaces, family and (great) food…all at the same time! Thanks!
My husband travels to Louisiana a lot from work and loves the food. I’m learning to also. He raves about King’s Cake and just brought me home a sample to try. It was good, but the piece he brought had an obvious bakery-flavor (preservatives). Do you have any good recipes for that?
Here you go! 🙂
https://ourbestbites.com/2010/02/king-cake-happy-mardi-gras/
My first ever roux attempt and the gumbo is simmering on the stove right now! I missed the “Simmer for another hour” direction the fist go through, so dinner will be a little late tonight 🙂
Don’t stress it! 🙂 If it tastes good, go for it and finish simmering the leftovers.
I love getting to know the food and culture of a new place. It’s like a fun little adventure. Looks delicious!
Thanks for reminding me about gumbo! It’s one of those foods that I forget about, but love. Every time I make it I wonder why it has been so long and I just happen to have all the ingredients in my kitchen right now. YAY!
THANK YOU for creating this recipe. I love cajun food, but gumbo has always scared me because of the roux. I make Jambalaya and Red Beans and Rice, but Gumbo, no way. I can’t wait to try this!
A trip to Cancun!
Opening up a bottle of homemade raspberry freezer jam perks up February for me. That rich red color matches Valentines Day.
Being at home with the family!!!
Happy Mardi Gras! I haven’t had gumbo that I like before but it’s because of the okra. I’m excited to try this recipe, although I’ll have to wait until next week because I promised my kids the next time I make soup it would be potato soup.
Chocolate makes me happy!
What makes me Happy in Febuary is planning my garden layout for spring and knowing sunshine is on its way!
Excited to try to your version of gumbo. We love gumbo and so far our favorite is Bobby Flay’s seafood gumbo recipe . . . soooo good! Have your tried fried okra? It’s really good!