re: Gumbo recipes

Watch both the Cajun Ninja and Stalekracker videos on chicken and sausage gumbo and go from there.

I personally use a 1 to 1 ratio of flour and oil but have heard of people using 2/3 cup of flour to 1 cup of flour.

I use chicken thighs and for extra depth of flavor, I smoke them. My wife hates andouille sausage and prefers a smoked sausage.

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I've got better shite to do than babysit a roux for 45min

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Sounds like you make a terrible gumbo.

This is my go-to recipe

Slow Cooker Gumbo

Paul Prudhomme's original recipe for his fried chicken and andouille gumbo is well worth and very easy.



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.

Below is an old post I made about it some years ago. I will add that when I fry the chicken, I used either Better than Bouillon Chicken Base or cartons of chicken stock. I simmer the thigh bones, after frying the chicken, in the stock.

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.

You’re not too bright, are you? Keep telling yourself that your 1:1 mixture of oil and flour is different than a commercial kitchen’s 1:1 mixture of oil and flour Won’t change the reality of it, but it may help you sleep better in your low-IQ fantasy world

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I do have a bag of flour though and I'm ready to try again

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Make sure to use All-Purpose flour and not Self-Rising Flour for your roux.

Not all flours are created the same and All-Purpose is the go-to in this case.

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Not taking advice from a texan about gumbo

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born and raised in Acadiana bud, still live in LA. I forgot more about cajun cooking than you will ever know

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especially the abomination of a recipe you have described.

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I haven't made a single comment in this thread about gumbo recipes. Just called out the laughable assertion that homemade roux is better than jarred

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homemade roux is better than jarred

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It is.

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I forgot more about cajun cooking than you will ever know

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Oh STFU. You “land Cajuns” are about the most insufferable people in the state.

I recommend Kary's roux in a jar. You can get it from Amazon. Someone here told me about it (forgot who) and it came out better than expected.