Real Time Cooking: How to Make Gumbo

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Real Time Cooking: How to Make Gumbo

By Erick Erickson | October 9, 2016, 09:30am

 

Being a native of Louisiana, gumbo is an essential part of football season and the fall. When the weather gets cool, the gumbo pot comes out and stays out pretty regularly until spring time. I often make a big pot and have our Sunday School class over after church. During December, I make both a chicken and sausage gumbo and a seafood gumbo and we have friends around the table. We also throw the leftover turkey from Thanksgiving in a gumbo pot.

 

It is the perfect communal meal, but people get intimidated by gumbo because of the roux. What I’ve done, by multiple requests, is put together a video of making gumbo. You can follow along the roux making process in real time. I will talk you through it, we will time out the pace, and you’ll have real gumbo just like my mom and her family make.

 

Here’s the recipe you will need. Make sure you have all the ingredients chopped, prepped, and individual bowls. Once you start making roux you won’t be able to stop.

 

Erick Erickson’s Gumbo
Prep Time: 15 mins | Cook Time: 90 minutes | Servings: 12 Servings

Ingredients:

1 c Vegetable Oil
1 1/2 c All-purpose flour
1 pk Andouille Sausage; Don’t use spicy andouille (Find Savoie’s)
1 md yellow onion; finely chopped
3 stalks Celery; finely chopped
1 lg Bell Pepper; finely chopped
1 tbs Tony Chachere’s Cajun seasoning
1 tbs salt
1 1/2 tsp Black Pepper
1 tsp Thyme
1/2 tsp Cayenne Pepper
2 cloves Minced Garlic
4 to 6 Boneless/Skinless Chicken Breasts
4 Bay Leaves
64 oz Chicken Stock
2 tb Vegetable Oil
2 c chopped Frozen Okra
1 c Rice
2 c Water

Directions:

http://theresurgent.com/real-time-cooking-how-to-make-gumbo/