Gumbo
Yield: 6 - 8
Chicken & Sausage Gumbo
A staple growing up in Louisiana and now a staple in my own kitchen. We make this gumbo all winter long. It's filling, warm and reminds me of home. Enjoy!
Ingredients
Instructions
- Heat oil in a heavy stock pot over medium heat.
- Stir in flour and cook, stirring constantly, to form roux. Mixture should be a dark caramel color; if you burn it, toss it out and start over.
- Remove from heat and slowly whisk in water; add onion, garlic, parsley, celery, salt, black pepper, okra, chicken, and sausage.
- Simmer for several hours until it's as thick as you'd like (I usually simmer on low for 3 - 4 hours).
- Serve over hot jasmine rice.
Notes
Serving Suggestions:
- Some cajuns like to add hard-boiled eggs, a roasted sweet potato, or a scoop of potato salad
- Serve with warm, buttered french bread
- Sometimes people will add filé to thicken the gumbo up even more
- Add cajun seasoning or tobasco sauce if you'd like it spicer
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