How To Make Easy Gumbo!


gumbo recipe

 

 How To Make Easy Gumbo! 

The perfect dish on a cold, chilly night! This recipe is easy make and budget friendly! My husband came up with this recipe, and while he is saying this is EASY to him.. I’m not sure! Try it out and come back and tell me what you think!

Enjoy!

How To Make Easy Gumbo!

How To Make Easy Gumbo!

Ingredients

  • Gumbo Recipe:
  • 1/2 cup extra virgin Olive Oil
  • 2 lb. chicken, cut into pieces (I used boneless/skinless breasts and thighs)
  • 1/2 cup flour
  • 1 lb. (or a bit more) Andouille sausage, sliced into 1/2 in. discs
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 2-3 green onion, sliced thin
  • 2-3 Tbs. parsley, minced fine
  • 2-3 cloves garlic, minced fine
  • 2 qts. chicken stock
  • 1/8 tsp. cayenne (I used chili powder and it was just fine)
  • 1 tsp. dried thyme
  • 1 tablespoon Roux stock
  • 1 tablespoon Old Bay seasoning
  • ½ teaspoon Cuban seasoning
  • 2 bay leaves
  • salt and pepper to taste
  • 2-3 cups cooked Jasmine rice

Instructions

  1. Heat the oil in a large pot over high heat. Add the chicken and brown. (Don't cook through.) Remove the chicken and set aside. Scrape up any remaining browned bits, then gradually add the flour to make the roux.
  2. Stir the oil and flour over medium to medium-high heat for as long as it takes (typically about 15 minutes) until it reaches the desired color. Note: at this point I added the tablespoon of roux stock. Again, the preferred color is a matter of some discussion. Mine was just slightly a shade darker than milk chocolate
  3. As soon as the roux is ready (if you dally, the roux will burn), add the sausage, onion, green pepper, scallion, parsley and garlic. Continue to cook over low heat for about 10-15 more minutes and stir occasionally, until the vegetables have softened and the onions have turned translucent.
  4. Add chicken stock, chicken pieces, cayenne, thyme, Old Bay, Cuban seasoning, bay leaves, salt, and pepper and bring to a simmer. Simmer for about 1 hour, until chicken is tender.
  5. At this point, I like to let the gumbo cool, then refrigerate overnight, primarily because it improves the flavor by letting the flavors marry. Doing this will also naturally thicken the liquid. Gradually re-heat the next day of medium heat and remove bay leaves and serve over rice.

And here’s a breakdown of this “easy” making of our gumbo recipe!

gumbo preparation

 

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2 Comments

  1. Lily Kwan
    May 16, 2013
    Reply

    This recipe looks very tasty. Thanks for sharing!

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