This is the recipe that I referenced in my Gotta Have Gumbo story. Like I said, this is a pretty vague recipe and I will give it to you as I got it, as well as adding what I changed. Here goes…
Ready
- Whole chicken, cut up
- butter
- flour
- 1 large onion
- 1 large green pepper
- 2 stalks celery
- chicken stock
- shrimp stock
- 1 lb. peeled, deveined shrimp
- 1 head garlic, chopped
- salt
- pepper
- creole/cajun seasoning (I use Tony Cachere’s creole seasoning)
- gumbo file (optional)
- sausage (preferably Andouille, cut up)
Set
- heavy bottomed pot
- whisk (makes the roux prep easier)
Go
- Melt butter in the pan
- Sprinkle chicken with flour
- Brown in butter
- Remove chicken
- Add equal parts flour and butter to pan to make roux
- Allow roux to darken to a dark chocolate color
- Add green pepper, onion, celery and garlic
- Season with salt and pepper
- Saute for desired length of time
- Add chicken to pot
- Start adding broth slowly stirring the whole time until desired consistency is reached
- Season with more salt, pepper and cajun/creole seasoning
- Just bring to a boil and lower heat to simmer
- Add sausage
- Cook until chicken is falling off the bone
- Add shrimp and file
- Cook until shrimp is pink
- Serve over rice
What you should know
When browning the chicken, it doesn’t have to fully cook during this step.
The amount of roux made will determine the amount of gumbo.
Don’t underestimate the time it will take the roux to darken, the wait is worth it.
Don’t leave the roux once it starts cooking. They are finicky and if ruined, cannot be salvaged.
I used half chicken, half shrimp stock, you can use whatever ratio you wish.
This recipe is great if you are the kind of cook that can wing it and do everything to taste. The beauty of it is that it will never be the same twice!