re: Gumbo Recipe - step by step

Here's Paul Prudhomme's gumbo recipe.

LINK

Its a wonderful guide. You can opt to fry, roast,smoke, bake or boil the chicken or you can simply buy a store bought roasted chicken or a smoked one from a bbq joint if you wish. Just pay attention to what seasonings were used. Don't buy a lemon pepper roasted chicken for example.

You can still use the jar of roux if you like and just warm it so you can saute the veggies in it a bit. If you want to try an oven roux, search that term.There's a thread on it. It's very easy.

You'll notice he doesn't cook the hell out of the gumbo. All this simmering it a long time or all day is for the birds and your sausage might get a bit dry in addition to your chicken becoming too stringy.

Some folks brown the sausage first and that's fine if you prefer that. I don't do that. I like the sausage flavor and juices to go into the gumbo, personally.

PP's measurements are a good guide. His book says 7-10 cups liquid to 1/2 cup oil and flour each. Just depends on how thick or thin you want your gumbo.