INGREDIENTS:
4 T. olive oil
1 lb. smoked sausage
1 whole chicken, cut up
6 tablespoons flour
2 large yellow onion, chopped
2 green bell peppers, seed/ chop
1 cup celery, chopped
3 cloves garlic, minced
4 cups chicken stock
4 cups water
SEASONINGS:
2 tablespoons Worcestershire
3 bay leaves
1/2 t. dried thyme
1/4 teaspoon cayenne, or to taste
1/2 teaspoon allspice
1/2 teaspoon dried basil
salt & pepper
Have all the "INGREDIENTS" measured and prepped. Heat the oil in a 6 1/2 quart or larger heavy Dutch
oven. When hot, sauté the sausage briefly on both sides until just beginning to brown. Remove and set
aside. Add the chicken pieces and brown on both sides, working in batches so you don't crowd them in
the pan. Set aside with sausage when done. Add the flour to the fat in the pan and stir continuously.
Reduce heat if necessary and continue stirring until roux turns honey brown in color, about 30 minutes -
this is not a really dark roux. Add the trinity - onions, bell pepper, & celery. Cook and stir often so veggies
cook evenly, about 10 minutes. Stir in the garlic, then add the chicken stock, water, and all of the
"SEASONINGS." Return the sausage and chicken to the pot and simmer low 1 hour.
Remove the chicken pieces. Take off any skin and de-bone. Cut into large hearty pieces. When ready to
serve, have the gumbo at a low simmer. Add the chicken pieces and "GARNISHES."
To serve, have "ON THE SIDE" items ready. Serve the gumbo in bowls over rice with lots of hot crusty
bread available for soaking up the tasty broth. Everyone can add their own filé and hot sauce at the table.
Notes:
1.) If you add the filé to the whole pot of gumbo, do not over-heat or the filé will become stringy. We add
it at the table.
2.) If you want to add okra, skip the roux and add sliced okra (1/2 to 3/4-inch slices) 15 to 20 minutes
before the end of cooking. According to my Cajun mother-in-law, Billie Riquelmy-Bisett, you never add
okra to a gumbo made with roux because they're both thickeners. My friend, Gini, who was one of the
owners of the Greenville Bar & Grille in Dallas, said they did that all the time. I explained to Gini, "That's
what Billie refers to as 'New Orleans Cooking'," which is a breed apart from her rural Louisiana roots.
That said, I personally like the gumbo with roux & okra and so does my husband David!
Terri Burney-Bisett
Copyright CasiNada Cooks!
GARNISHES:
1 bunch green onion, chopped
1 cup flat-leaf parsley, chopped
ON THE SIDE:
4 cups cooked rice
crusty rolls or French bread
Filé
Tabasco or other Louisiana hot sauce