Gumbo

Mr B’s gumbo yaya recipe on their website is really good.

Donald Link Fried Chicken Gumbo

Thanks Hat Tricks....my mother was born in Lake Charles...

Gumbo isn't really that complicated, so you should with practice, be able to make one that might not be as good as mom's but satisfies the craving.

Did she make her own roux or did she use a jarred roux? Was it chicken and sausage, seafood or both?

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Gumbo

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What kind of gumbo?

I've liked this one for people who are trying to learn gumbo. Make sure you use the proper sausage. You will not get good results if you don't use a good sausage, as a proper Louisiana smoked sausage is going to add a huge amount of the final dish's flavor profile. Unfortunately, that might be a little hard to get in Dothan. There are plenty of places in Louisiana, however, that will ship you sausage or andouille, and it freezes really well if you properly package it, so you can buy in bulk to make the shipping costs bite less.

Also, I'm shocked that this hasn't turned into a Gumbo Fight Thread(tm) yet.

Cookin' ATVS Style

Thanks Tigerstuck. I go to Slidell often. Can I get a good sausage there, maybe at Rouses. That is where I get my French Bread (Reisings).

So sorry for your loss. Frustrating not to have those recipes and a taste of your mother's cooking.

I second trying Paul Prudhomme's fried chicken gumbo. It's not difficult, but it sure is tasty.



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.
LINK
NOTE: I debone the chicken after frying and simmer the bones in the stock for a while before using the stock in the gumbo. Remove the bones before using the stock. Also, you can go 7-10 cups stock per the original recipe in the cookbook.

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LBMCajun

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Seafood and Sausage really is the easiest gumbo to make, IMO.

1.5 to 2 lbs of gumbo shrimp (these are the smaller shrimp, about the size of a silver dollar uncooked)
1 lbs crab meat
1-2 lbs of andouille sausage
10-12 cups of seafood stock (kitchen basics is a good brand if not making your own)
1 large white onion
1 bellpepper
2-3 stalks celery
3-4 cloves garlic
Prudhomme's Seafood Magic

For the Roux
1 cup vegetable oil
1 1/4 cup flour

1. Heat up oil in pot, brown sausage. Remove, scrape bottom of pot.
2. Heat up oil in pot (preferably cast iron) on medium high to high heat. Keep an eye on the oil. As soon as you see that first little whiff of smoke come from the pot, add your flour, reduce heat to medium high, and stir constantly until roux turns a dark caramel to chocolate color.
3. Once roux is at desired color, add your chopped onion, bellpepper, and celery. Continue stirring for about 3-4 minutes.
4. Add garlic, cook another 2 minutes.
5. Add stock to roux, stir well.
6. Bring to a boil, add sausage, reduce heat to medium-low and cook for 1 hour.
7. Add shrimp and crabs and continue cooking another 5-10 minutes before servings.
8. Optional: add 1/2 to 1 cup of chopped green onions before serving.

I usually serve my gumbo with jasmine rice. Like the flavor and consistency much better.