Gumbo

I don't have a recipe. I know all the ingredients I use and then just adjust the amount to the size of the pot I'm using. I cook to fill the pot.

Smoke some chicken thighs to go with the andouille and sausage you already have from Jacobs or Wayne Jacobs.

Cut up your non-green bell peppers, onions, and celery.

Make your stock from roasting the bones from your smoked thighs and the skin, and scraps from your veggies. Cook that stock down 12 hours.

You know the rest.

OR get a rotisserie chicken and some meh smoked sausage from the store. A jar of rue, a couple cartons of stock, and a container of Guidry’s pre chopped veggies.

I’m guessing you only have time for the second option.

You’ve been a member for 8 years, so I’m sure you know there is a stickied link for a cookbook on the main page of this board. Give it a look.

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rue

Wut?

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Street gumbo.

Brown your chicken and sausage and remove. Add your roux and melt it. Add trinity and sweat that. Once it's done add stock or water and cook for an hour. Add chicken and sausage back in and cook for an hour or until chicken is tender.


The chicken doesn't matter, bones, boneless, breast, thigh. Whatever you use is fine.

Use a cajun smoked sausage, not hillshire farms type crap. You can add tasso or smoked turkey necks for additional flavor.

Top with chopped green onions. Serve over rice. Stupid simple.

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Put a little love in it and it’ll be just as good

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It can be very good. But not as good.

The secret is, once it’s cooked, put the pot outside on your patio overnight because it tastes better the next day.

Gumbo is such a personal thing. You just have to start somewhere and go from there. There’s not really a right answer. No matter how you do it someone will swear you’re not supposed to put xyz in it or you’re doing this wrong. May take 10 years to get it right but let it be right for you .

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Start here.

Adjust it to your taste.

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This is pretty much the recipe I use, except no mustard powder and I like to add thyme. I'd also recommend doing double the onions, and also browning the sausage beforehand.