Could I get a gumbo recipe for FB season please?

Do have access to a hen or maybe some Rooster hinds?

Can you make a roux?
Can you make a chicken stew with a roux?
Can you brown onions?
Can you get a hold of some good smoked sausage?
Can you buy file'?

My cousin is a hog farmer in SC. Raises heritage pork. Could get good sausage for sure.

Roux purists ignore:

Pour into cast iron skillet, take picture holding a beer and act like you're stirring

ETAx2: Replaced Amazon link

I stirred the roux for approx. 30oz of beer each time. That seemed to be the right amount of time.

Paul Prudhomme's Chicken and Andouille Gumbo is a good place to start. It's also a fried chicken gumbo. Gumbo is best eaten the day after it's made in my opinion.



Makes 6 main-dish or 10 appetizer servings

One 2- to 3-pound chicken, cut up
Salt
Garlic powder
Ground red pepper (preferably cayenne)
1 cup finely chopped onions
1 cup finely chopped green bell peppers
3/4 cup finely chopped celery
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground red pepper
(preferably cayenne)
Vegetable oil for deep frying
About 7 cups chicken stock
1/2 pound andouille smoked sausage
(preferred) or any other good
pure smoked pork sausage such as
Polish sausage (kielbasa), cut
into 1/4-inch cubes
1 teaspoon minced garlic
Hot cooked rice

Remove excess fat from the chicken pieces. Rub a generous amount of
salt, garlic powder and red pepper on both sides of each pieces, making
sure each is evenly covered. Let stand at room temperature for 30 minutes.
Meanwhile, in a medium-size bowl combine the onions, bell peppers and celery; set aside.
Combine the flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon red pepper in a paper or plastic bag. Add the chicken pieces and shake until chicken is well coated. Reserve 1/2 cup of the flour.
In a large heavy skillet heat 1 1/2 inches of oil until very hot (375 to 400 degrees F). Fry the chicken until crust is brown on both sides and meat is cooked, about 5 to 8 minutes per side; drain on paper towels. Carefully
pour the hot oil into a glass measuring cup, leaving as many of the browned particles in the pan as possible. Scrape the bottom with a metal whisk to loosen any stuck particles, then return 1/2 cup of the hot oil to the pan.
Place pan over high heat. Using a long-handled metal whisk, gradually stir
in the reserved 1/2 cup flour. Cook, whisking constantly, until roux is dark
red-brown to black, about 3 1/2 to 4 minutes, being careful not to let it
scorch or splash on your skin. Remove from heat and immediately add the
reserved vegetable mixture, stirring constantly until the roux stops getting
darker. Return pan to low heat and cook until vegetables are soft, about
5 minutes, stirring constantly and scraping the pan bottom well.
Meanwhile, place the stock in a 5 1/2-quart saucepan or large Dutch oven. Bring to a boil. Add roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Return to a boil, stirring and scraping pan bottom often. Reduce heat to a simmer and stir in the andouille and minced garlic. Simmer uncovered for about 45 minutes, stirring often
toward the end of the cooking time.
While the gumbo is simmering, bone the cooked chicken and cut the
meat into 1/2-inch dice. When the gumbo is cooked, stir in the chicken
and adjust seasoning with salt and pepper. Serve immediately.
To serve as a main course, mound 1/3 cup cooked rice in the center of a
soup bowl; ladle about 1 1/4 cups gumbo around the rice. For an appetizer,
place 1 heaping teaspoon cooked rice in a cup and ladle about 3/4 cup
gumbo on top.

Hell yeah jarred roux is fine by me. It's flour browned in oil, not magical mystery potion. I'd rather ppl make gumbo w jarred roux than not make gumbo at all. But in GA, you probably can't find jarred roux.

Google oven roux and microwave roux if you want some slightly easier/harder to burn/less stirring-intensive techniques.

First, you gotta decide what kind of gumbo you want to make. Duck? Chicken/sausage/oyster? Crab and shrimp? Shrimp n okra?

Thank you Sir.

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do it on friday and if it turns out great, it will taste even better on saturday after you heat it back up.

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Thanks for the info I've noticed that chili gets better by the 2nd day too so that makes sense.