Gumbo is a staple here in south Louisiana. As the temperatures drop, this dish is on everyone’s mind. There’s chicken and sausage, seafood, duck and andouille, and everyone has an opinion about which is best. Tomatoes? Okra? What color roux? It can get complicated.
This recipe is how I make it. It’s a little easier, healthy-ish, with plenty of spice. You will want to double this recipe if you have a big gumbo pot. The Bayou Boys loved it, and I didn’t even have enough for leftovers! I didn’t get a picture of the finished pot before they started dishing out bowls. It’s a crowd-pleaser and great for entertaining, but be prepared to spend some time in the kitchen — it’s not a quick process!
I like to start my gumbo with a rotisserie chicken. Before the gumbo police comes after me, hear me out! It adds a ton of flavor to your broth and cuts down on the total time. Just try it!
To start, separate the meat from the rotisserie chicken, breaking up large pieces. Keep the bones, and throw them in a large stock pot with about 1.5 quarts of water. Add a bay leaf or two. Let that baby boil for at least an hour. Longer is ok too.
While that cooks, start chopping. You’ll need a pound of sausage. I prefer andouille, but regular smoked sausage is also good. Slice that sausage into very thin pieces. This is my personal preference, but I think it is so much better than thick chunks of sausage.
Brown the sausage in a large dutch oven or cast iron pot over medium heat. You want the sausage to get some brown on it, because those bits in the bottom of your pot add a ton of flavor.
While that is cooking, dice one yellow onion, a bell pepper (any color), and 3-4 ribs of celery. This is the Cajun trinity, and it’s included in almost every Louisiana recipe.
Once your sausage is cooked, remove it from the pot, and add your veggies. Allow them to cook, adding a little oil if needed. I make my roux with the veggies in the pot, adding 1/2 cup of olive oil and 1/2 cup of flour to the pot. Turn the heat down to medium low. Some people prefer to make the roux before adding veggies, but this is how my grandma makes it.
TIP: To make this recipe gluten-free, try using cassava flour. Be careful not to burn the cassava; it cooks much faster than regular flour.
Give those veggies, flour and oil a little sprinkle of Tony’s seasoning.
Do not leave the room! You can do a few dishes or check Instagram, but don’t go too far. Keeping the heat low, scrape the bottom with a flat wooden spoon. Stir the roux every few minutes until it gets a rich chocolatey brown color. This takes time, so don’t worry if it’s not getting dark enough. Do not let it burn.
Once the roux is finished, strain the broth in your stock pot, and slowly add it the broth to the gumbo pot, scraping the bottom of the pan as you go. Add the sausage and chicken to the pot, and let it simmer on low for another 30 minutes.
Add Tony’s seasoning to taste, but be careful not to make it too salty.
I serve this over brown rice and garish with a little chopped parsley. I don’t like filet in chicken and sausage gumbo, but I love it in seafood.
Mr. Bayou prefers his gumbo with okra. If you want to add okra, buy it frozen and chopped already. Boil the okra in a separate pot according to the package directions, and add a couple of tablespoons of lemon juice. This cuts the sliminess. Spoon the okra out with a slotted spoon after it’s cooked, and add it to the gumbo. This keeps the gumbo from getting slimy.
Now go make yourself a big pot of gumbo like a true Cajun!
Below is a printable PDF version of this recipe:
Let me know if you try making this! I’d love to know how it turns out. I’m sharing the whole process in a reel on Instagram! Definitely check it out.
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