Ingredients

How to make it

  • Mix salt and peppers and set aside. Remove all fat and skin from chicken. Reserve some of the skin and fat.
  • In large heavy skillet or dutch oven (cast iron works great) render about 1/4 of reserved skin and fat. Discard remainder. Render chicken skin and fat, remove skin and discard and then lightly brown chicken pieces.
  • Remove and set aside.
  • Drain and measure oil. Add additional vegetable oil to make one cup, if you do not have enough.
  • Bring heat to medium-high and when oil is hot slowly stir in flour and make a roux, stirring cosntantly with wooden spoon. You want a peanut butter colored roux. DO NOT BURN!
  • Immediately add half onions, celery, bell pepper to stop roux from cooking. Remove from heat, stir well,
  • Place stock and remaining onions, peppers and celery in large (6 - 8 quart) pot and bring to boil. Slowly stir in roux and add salt and pepper mixtrue. Simmer for 45 minutes.
  • Add chicken (rememmber to count pieces) and sausage and continue to simmer for at least 90 minutes, or until chicken is falling off bone.
  • If gumbo is too thick add water in small amounts
  • Remember, this is gumbo, not soup.
  • Remove from heat and fish out chicken pieces. You counted them to assure you get them all out. Shred chicken and discard bones.
  • Place shredded chicken back in gumbo
  • Stir in green onions, parsley and add Louisiana Hot Sauce.
  • Serve in large bowls over rice.
  • Note: With a salad and French bread, this is a complete meal.
  • Freezes well.
  • Note (2) This can actually all be done one-pot in a cast iron dutch oven at least 8 quarts.
  • Nogte (3) Amount fo flour in roux is approximate since different flours absorb at different rates. Roux should be like a thin paste. If too thick add more oil , if too thin, add more flour. all in small amounts.

Reviews & Comments 6

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  • Rii 4 years ago
    I'm just cooking this now... fairly labor intensive but totally worth it going by the little tastes I'm having along the way. I also added some okra.
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    " It was excellent "
    poker_jake ate it and said...
    Awesome!! Easy to make, I added a little habenero to make it spicy, will make again for sure
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  • chefjeb 7 years ago
    It freezes well.
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    " It was excellent "
    helewes ate it and said...
    This was superb!! I followed every direction. I was nutty when finished,( nuttier ) but my belly was full of tasty goodness.
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  • chefjeb 7 years ago
    It is, but don't screw with the seasonings. This is one recipe that you want to be exact. Everything is balanced.
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  • leroux 7 years ago
    This looks fabulous!
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