Gumbo is iconic Southern comfort food. It has a deep flavor that's unlike any other soup. But, a traditional roux (the base of the dish) takes time. This version speeds up the process without losing any flavor. It makes putting the gumbo together much faster and easier. Filled with smoky sausage, chicken, okra, and tons of veggies, this Cajun gumbo is super hearty. Serve over a scoop of rice and with a piece of cornbread for a great bowl of gumbo. Gumbo in our family is our "every day" soup. Matter of fact it is the only soup I recall having when I was growing up. Cajun gumbo contains okra, matter of fact okra is the definition of gumbo. It thickens the soup and adds some great flavor. My Cajun family makes gumbo for holidays and celebrations as well as for our families for dinner or lunch. It is always in season here, we don't wait for cold weather. We just turn down the air conditioner and enjoy it.
Ingredients :
- 2 cup(s) vegetable cooking oil (or any cooking oil will do)
- 2 cup(s) white all-purpose flour
- 1 medium onion
- finely chopped
- 3 bunch(es) green onions
- cut finely
- 1 medium green bell pepper
- chopped
- 2 stalk(s) celery
- chopped
- 2 tablespoon(s) minced garlic
- 1/8 cup(s) parsley
- chopped fine (I use dried if I don't have fresh on hand and it's good)
- 1 can(s) tomato sauce (8 oz)
- 1 pound(s) smoked sausage
- 1 - chicken cut up with skin removed
- 3 cup(s) okra
- cleaned and sliced (optional
- but recommended)
- 1/4 cup(s) gumbo file'
- 1 tablespoon(s) salt and pepper (or to taste)
- 1 teaspoon(s) red pepper (more if you want it real spicy)
Intructions :
- To Make Roux:In a microwave-proof bowl combine cooking oil and flour to make a paste. Microwave for 5 minutes and stir.
- Do this 3 or 4 times until the mixture is the color of dark chocolate (do not burn or it will be bitter).
- Set aside while you are making the gumbo.
- In a large stockpot add onions
- bell pepper
- celery
- garlic
- and parsley.
- Stir in 1 gallon of water and bring to a boil.
- Stir in roux mixture until it is dissolved.
- Add tomato sauce
- salt
- black pepper
- and red pepper.
- Drop in okra (optional)
- sausage
- and chicken, bring to a boil.
- Simmer on medium until chicken is thoroughly cooked - about 40 minutes.
- Remove chicken from the pot, debone and shred the meat. Add back to the pot.
- When gumbo is cooked
- turn off the burner. Add gumbo file'. This will add flavor and thicken the gumbo. Serve over cooked white rice.
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Keyword : recipe-Cajun/Creole-Chicken Soups-Stove Top