I grew up eating gumbo because my Mom loves to cook it for my Dad. It was a bit too strong for me as a kid, but I kid you not- I fell in love with it. Sometimes, it’s really about the dish. If you fall in love with a certain dish, it will not matter whether it uses ingredients you don’t like- you will still fall in love with it. Mom’s version was a little less flavorful than my husband’s, but I love them both in different ways. You will probably love this version too, and I will not even blame you.
See what our friends from My Recipes have to say about this recipe:
“Loved this recipe! Being raised in cajun country, I would be shot dead if I didn’t put okra in my gumbo so naturally, I added frozen chopped okra to the pot about an hour in. I also threw in a fresh chopped tomato and some chili peppers. I used sesame oil to make my roux because it adds a nice color and doesn’t burn as quickly. This is a great recipe to play around with!”
I agree with you-this recipe has enough room for your modifications. You don’t need to fully stick to the recipe; you can create an amazing dish by personalizing this. It’s all up to you to make your family happy with this recipe.
Ingredients
- 1 pound Johnsonville andouille sausage, cut into 1/4-inch-thick slices
- 1/2 cup Cookwell peanut oil
- 3/4 cup Gold Medal all-purpose flour
- 1 large onion, coarsely chopped
- 1 red bell pepper, coarsely chopped
- 1 cup thinly sliced celery
- 2 garlic cloves, minced
- 2 teaspoons McCormick Cajun seasoning
- 1/8 teaspoon McCormick ground red pepper (optional)
- 1 (48-oz.) container College Inn chicken broth
- 2 pounds Tyson skinned and boned chicken breasts
- Roasted Potatoes
- Toppings: chopped fresh parsley, cooked and crumbled bacon, hot sauce
Instructions
Cook sausage in a large skillet over medium heat, stirring often, 7 minutes or until browned. Remove sausage; drain and pat dry with paper towels.
Heat oil in a stainless-steel Dutch oven over medium heat; gradually whisk in flour, and cook, whisking constantly, 18 to 20 minutes or until flour is caramel-colored. (Do not burn mixture.) Reduce heat to low, and cook, whisking constantly, until mixture is milk chocolate-colored and texture is smooth (about 2 minutes).
Increase heat to medium. Stir in onion, next 4 ingredients, and, if desired, ground red pepper. Cook, stirring constantly, 3 minutes. Gradually stir in chicken broth; add chicken and sausage. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 1 hour and 30 minutes to 1 hour and 40 minutes or until chicken is done. Shred chicken into large pieces using 2 forks.
Place Roasted Potatoes in serving bowls. Spoon gumbo over potatoes. Serve immediately with desired toppings.
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Quick Tip: You can try this using shrimp (Chicken-and-Shrimp Gumbo): Prepare recipe as directed through Step Stir in 1/2 to 3/4 lb. peeled and deveined, medium-size raw shrimp (3 1/40 count). Cook 5 minutes or just until shrimp turn pink. Serve with Roasted Potatoes and desired toppings
Thanks again to My Recipes for this amazing recipe.
