This is kind of a refresh from a post I made a few years back. GeauxId just posted an amazing seafood gumbo but this one is just the basics. Minimal ingredients with little effort Basically a "beginner's" gumbo but doesn't mean it wasn't damn tasty. Let's get started:

First brown your sausage. I use andouille but any smoked sausage works. Remove once browned.

Image: https://i.imgur.com/epE2ff6.jpg


Next brown chicken thighs in same pan as your sausage. Don't need to worry about cooking all the way through here, mostly concerned about getting a good sear. Remove once browned.

Image: https://i.imgur.com/cfUTOz7.jpg


Once meat is removed...in the same pan...add your oil and flour. Most do 1:1 oil and flour but I like 3/4 oil to 1 cup flour. Stir like crazy on medium heat. This is after 15 mins.

Image: https://i.imgur.com/gZJDQUw.jpg


30 mins...and done. I like to get my roux dark dark chocolate. Just be sure to stir and rotate your pan as to not burn the roux.

Image: https://i.imgur.com/FBlW6fh.jpg


Next add trinity and saute in hot roux for 5 mins. Not pictured but after 5 mins I add bay leave, thyme, cayenne, garlic and onion powder, and a bit of tony's.

Image: https://i.imgur.com/Arvre6L.jpg


I then transfer hot roux mixture to a stock pot and add roughy 10 cups chicken stock. When I have the time I boil my bones and make a fresh stock...but I won't lie...this is the box stuff.

Image: https://i.imgur.com/bNfjIY4.jpg


Get to a boil then simmer for about 2 hours. After that I add my meat back in and let it go for another hour or so. All the while on low to med. low heat, uncovered. I also add my green onion and parsley at the end here. This is the result after about 3.5 hours.

Image: https://i.imgur.com/wUPKjum.jpg


Serve over hot white rice with some file and a dash of hot sauce. Like I said, easy and minimal. Hope y'all enjoyed

Image: https://i.imgur.com/uPMHkf2.jpg

Nice. Good post

Missing some potato salad.

Wonderful color! I agree with you that gumbo doesn't have to be hard or complicated to taste good. You can use the boxed stocks, but watch the salt content. I use them many times when I don't have enough stock or I use them and just boil the bones in them to shore it up. Taste the boxed, though, and make sure it doesn't taste off in some way. They aren't all the same. You can also use a chicken base, but you really need to watch the salt in those.

Paul Prudhomme used water in his fried chicken and andouille gumbo and it's delicious. I boil the fried chicken bones for that one, but he did not.

I did the same thing the other day for my stock. Got impatient and am making the gumbo today.

I fricking love the color of that roux

Looking good. I'm hungry now.

I did an oven roux and used beef stock and beef consume on my gumbo the other day and it was so amazingly rich and dark. Grilled the meat, and I saute my trinity separate from the roux and add in once soft.

Seriously, best gumbo ever, my dad's recipe, I think he follows Folse's C&S recipe (he doesn't do the oven roux, he isn't a chicken like I am about burning the roux )

I will take pics next time. I like a very thick gumbo.

This is very close to my recipe. The differences are :

I use one Pot for everything

I used a pulled rotisserie chicken

I add smoked paprika and gumbo file when the trinity is added to the hot roux.

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GeauxldMember

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