Making Real Old fashioned Gumbo from Scratch

Hello welcome to my webBlog… today I’m cooking Old Fashioned Gumbo… We Start with making a roux with grease or butter, oil, dripings from the Bacon, Sausage, and flour mixed stir well for 20 to 30 minutes its all around the roux darker it is the better… This part takes patience–when it’s finished it should be as dark as chocolate and have a soft, “cookie dough” like consistency… Be careful not to let it burn!!! Feel free to add a little more flour or oil as needed to reach this consistency…

Brown the sausage, In a separate skillet on medium-high heat place the sausage slices in one layer in the pan… Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate…

Cook the vegetables in broth… Add 1 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan… Pour the broth and drippings into your large soup pot…l 

Add remaining 5 ½ cups of chicken broth or Fish broth… Add veggies, parsley, and roux to the pot and stir well…

Cooking all the meats one lbs of each one, White Breast Chicken, Andouille Sausage or a Smoked Sausage, Shrimp medium size or Large size, Hickory smoked Bacon,

Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender… (Skim off any foam that may rise to the top of the pot.) Stir in Cajun seasoning, to taste, Cayenne pepper, Gumbo file, Himalayan sea salt, Fresh ground mix pepper, Oregano, 2 Organic Bay Leaf, All can be done to taste…

Taste and serve… At this point taste it and add more seasonings to your liking–salt, pepper, chicken bullion paste, garlic, more Cajun seasoning or more chicken broth–until you reach the perfect flavor, Serve warm over rice…

Refrigerate or freeze taste better maybe weeks or months later,

Recipe:

For the Roux:

• 1 heaping cup all-purpose flour
• ▢ 2/3 cup oil (vegetable or canola oil) (Bacon grease or Butter) more fat intake for better TASTE

For the Gumbo:

• ▢ 1 bunch celery , diced, leaves and all
• ▢ 2 cups of chopped in ‘cions Okra
• ▢ 1 green bell pepper , diced
• ▢ 1 large yellow onion , diced
• ▢ 1 bunch green onion , finely chopped
• ▢ 1 bunch fresh parsley leaves , finely chopped
• ▢ 2-3 cloves garlic
• ▢ 1-2 Tablespoons cajun seasoning *
• ▢ 6-8 cups Chicken broth *
• ▢ 12 ounce package andouille sausages , sliced into ‘coins’ (substitute Polska Kielbasa if you can’t find a good Andouille)
• ▢ Meat from 1 Rotisserie Chicken* or cook a chicken make broth from scratch
• ▢ 2 cups Shrimps, pre cooked
• ▢ cooked white rice for serving
• ▢ 2 cups Bacon, pre cooked use in Roux
• ▢ cooked white rice for serving

Notes:

Roux: The roux can be made 3-5 days in advance, stored in a large resealable bag in the fridge. Cajun seasoning: My preferred brand is Cajuns Seasoning but I can usually only find it online. You could use any brand, but may need to adjust the amount added, to taste. You can also make your own cajun seasoning…

Chicken and broth:The best way to make this gumbo is by buying a rotisserie chicken–removing all the chicken, and using the carcass to make homemade chicken broth. Then make the gumbo using the chicken and homemade broth… You can use store-bought chicken broth, but homemade is way better! Here’s a tutorial for making it from scratch… Storing Instructions:  Store Gumbo covered in the refrigerator for 3-4 days…  

Freezing Instructions: This recipe makes quite a lot, so save leftovers for another day!!!  To freeze gumbo, allow it to cool completely and store it in a freezer safe container (separate from the rice) for 2-3 months…  Thaw overnight in the refrigerator and reheat on the stove or in the microwave…

(Tastes even better the next day!)