The cooler weather is here and it's time for a good warming gumbo. There's many versions of gumbo so that means you can cook it the way you like but this is the we make gumbo and it's better than anything you can buy in a restaurant.
I don't make roux since it's easily found in every store here and you can order it from walmart.com. I don't measure anything either, it's just add this and that and keep going though the ingredients. I usually let the roux cook at a slow rolling boil about 10-15 minutes before adding the next ingredient. DO NOT add the chicken till the last 30 minutes of cooking unless you're using a baking hen or an old rooster. The chicken we buy now will fall apart.
You have to think "Layers of Flavors" so give the ingredients a little time to build that flavor. I also used gizzards and smoked turkey wings today because I haven't had them in a while, these will be very tender when done. If you don't like anything I added just don't add it. Most people just make a simple sausage and chicken gumbo but the more stuff you add it increases the flavor.
I added 3 heaping medium size spoons of roux to about 2 gallons of water. Dissolve the roux and boil on high heat till it starts foaming on the top, don't leave the stove because it may bubble up and over flow. After 5 minutes of a high boil I add seasoning and turn heat down to a low boil.
The roux cooked for 15 minutes before adding gizzards
Cook this for about 15 minutes and start getting the veggies and sausage prepped, I cut and freeze celery and bell peppers for easy use. I also use the mild sausage because you can't ever tell how hot it's gonna be and if I cook for kids then we have a problem.
Add the veggies(Trinity=onions bell pepper and celery), smothered okra and cook for a few minutes then add the sausage, once cooked for a while I added the smoked turkey wings. These are like spiced up turkey ham and has great flavor.
After 90 minutes of cooking and adding water so it's not too thick. If you want it thick just leave it alone or adjust it to your liking. I'll cook it down again so will be a good consistency when served but still gumbo.
I just added the chicken, once it returns to a boil I'll lower the heat and simmer for about 30 minutes then check the chicken for tenderness.
Time to start the rice and potato salad!!
I'll post some finished pics in a few.
I don't make roux since it's easily found in every store here and you can order it from walmart.com. I don't measure anything either, it's just add this and that and keep going though the ingredients. I usually let the roux cook at a slow rolling boil about 10-15 minutes before adding the next ingredient. DO NOT add the chicken till the last 30 minutes of cooking unless you're using a baking hen or an old rooster. The chicken we buy now will fall apart.
You have to think "Layers of Flavors" so give the ingredients a little time to build that flavor. I also used gizzards and smoked turkey wings today because I haven't had them in a while, these will be very tender when done. If you don't like anything I added just don't add it. Most people just make a simple sausage and chicken gumbo but the more stuff you add it increases the flavor.
I added 3 heaping medium size spoons of roux to about 2 gallons of water. Dissolve the roux and boil on high heat till it starts foaming on the top, don't leave the stove because it may bubble up and over flow. After 5 minutes of a high boil I add seasoning and turn heat down to a low boil.
The roux cooked for 15 minutes before adding gizzards
Cook this for about 15 minutes and start getting the veggies and sausage prepped, I cut and freeze celery and bell peppers for easy use. I also use the mild sausage because you can't ever tell how hot it's gonna be and if I cook for kids then we have a problem.
Add the veggies(Trinity=onions bell pepper and celery), smothered okra and cook for a few minutes then add the sausage, once cooked for a while I added the smoked turkey wings. These are like spiced up turkey ham and has great flavor.
After 90 minutes of cooking and adding water so it's not too thick. If you want it thick just leave it alone or adjust it to your liking. I'll cook it down again so will be a good consistency when served but still gumbo.
I just added the chicken, once it returns to a boil I'll lower the heat and simmer for about 30 minutes then check the chicken for tenderness.
Time to start the rice and potato salad!!
I'll post some finished pics in a few.
only wish I could get some real andouille up here in Pa like I could when Iived down south
