As promised, here is my gumbo recipe! It's not terribly hard, but, as always, everyone has their own recipe and their own way to cook. This is no exception. If you ask any Cajun, theirs will have some special ingredient, or a special way to cook it. I say, to each his own, because gumbo is good regardless! OK, let's get to it.
Chicken and sausage gumbo
3 Tbsp roux, (I use the jar kind, but if you want to make it yourself, this recipe is a good one)
2 lbs. boneless, skinless chicken breasts, cubed
1 large onion, diced
1 large green bell pepper, diced
1 pkg. Andouille sausage, sliced thin
2 Tbsp chopped garlic
Salt and pepper to taste
Optional: throw in a couple of eggs (shell in all) and when they boil in the gumbo, take them out, peel them, and put them back in to boil with gumbo. It soaks up flavor and they are DELICIOUS!
In a tall stock pot, fill it half full with water, stove on high and bring to boil. (While water is heating up, I normally chop all the ingredients.) Once water is boiling, add roux, stirring occasionally until all roux clumps are dissolved. Then, carefully add all other ingredients in. Bring to a boil again, and lower heat to med high.
Once the boil returns, I time it to boil for 3 hours, pot lid on, but with a crack so it doesn't boil over. Stir about every 20 minutes. IF the water is getting too low, add a bit, but you don't want it too watery.
Now, I have a rice cooker like the one below, but if you don't, this is a good recipe to cook rice on the stove.
I serve with a spoonfuls of rice in a bowl, and about two spoonfuls of gumbo. You want it kind of soupy. I also make mashed potatoes with it. You can also serve crackers.
It may take a couple of times to get it right, or perfected to your taste, but keep at it! This is a good, hearty meal that is "Stick to your ribs" perfect for winter!
It may be that I'm Cajun, but this is my absolute favorite meal. What's yours?
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