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Cowboy Mardi Gras Gumbo Recipe

Ingredients

How to make it

  • Boil the chicken in plenty of water with spices when its done set it aside to cool and now we'll start the roux.
  • In a BIG pot put in 1 1/2 # flour and blend oil into it until its just more liquid that a paste. Cook this over a controlled amount of flame for a long time 30 minutes +/-. You are making this roux as dark as possible without scorching, scorching it the end of it, start over! Do not be afraid to add more oil.
  • When your roux gets dark or you get scared, add the chicken stock you made previously and more water if necessary and bring to a boil.
  • Add all the chopped vegetables and keep stirring, when the onions start getting right add the boned out chicken meat and chop it a little by hand.
  • add all the other shrimp, catfish etc and boil for 30-45 minutes stirring constantly. Now add your seasonings and let it rest 20-30 minutes then season it again.

People Who Like This Dish 2
Reviews & Comments 3

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  • elgourmand2 8 years ago
    This recipe turned out really great.A truly fantastic gumbo. I did cheat on the stirring thing and used my own Creole/Cajun seasoning. Tony may be famous but he's too fond of salt and MSG for me.
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  • elgourmand2 8 years ago
    Okay. Going to cheat a bit on the stirring constantly for 45 minutes part. Maybe I'll just pull a bar stool over to the stove and get a good book. It does sound like a great gumbo though. Thanks for the post. RJ
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  • 22566 10 years ago
    'Confess'
    You could have made less of this mess :o)
    'Masked Observer'
    As the 'Beads' of glistening iridescence sweat steadily stream down your neck over this colorful cauldron...the plot thickens...given a clue to the crew,don't slew the roux :o)
    Lest you forget...Laissez les bons temps rouler.
    Joie de vivre!
    Kind Regards
    Joyce
    Was this review helpful? Yes Flag

The Cook

WilliamsCreekTradingCompany Tarpley, Texas

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