It's National Gumbo Day. Anyone care to share their favorite gumbo recipes?

Not sharing my gumbo recipe on here to get criticized by all the TD experts...nope, ain't happnin.

Basically this, but no okra.

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TREEDAWG'S CHICKEN & SAUSAGE GUMBO

INGREDIENTS:

2 Whole Chickens
(Leftover Turkey can be substituted)
1 Lb. Sausage
5 Yellow Onions Chopped
4 Bell Peppers Chopped
3 Bunches Green Onions Chopped
1 Bunch Celery Chopped
1 Clove Garlic (1 Tsp. Chopped)
5 Bay Leaves
1 Lb. Sliced Okra
½ Cup Lea & Perrins
2 Cups Oil
2-1/2 Cups Flour
Salt, Black Pepper, Red Pepper, White Pepper, Garlic Powder
Rice, French Bread, Tabasco, File’


RECIPE:

1) Make a Stock:
- Use a 4 Gallon Pot and 2 Gal. Water.
- Add Bay Leaves, 3 Tbs. Salt, 1 Tbs. Garlic Powder, 1 Tsp. each of Red, Black and White Pepper, 1 Onion and 3 Stalks Celery.
- Add cut up Chicken and/or Turkey Leftovers. Use everything including giblets. I save bags of Poultry scraps in my freezer for making Stock (Skin, Tails, Wing Tips, Carcass/Scraps, etc.).
- Cover and cook slow until meat is ready to de-bone (about 1 hour) and let cool.
- Remove all unwanted skin, bones, etc.
- De-bone Chicken and set aside in fridge for later.

2) Slice Sausage 1/4" Thick, brown in deep sided Skillet and set aside for later. Reserve rendered grease.

3) Make a Roux:
- Add 2 Cups Oil to rendered Sausage grease on low heat.
- Gradually whisk in 2-1/2 Cups Flour to heated oil.
- Stir frequently for 1 to 1-1/2 hours until the Roux is Dark Brown.
- Add Lea & Perrins to Roux and blend.

4) Saute chopped Onion, Bell Pepper, Celery in Roux. These should be chopped and seasoned with Tony’s prior to starting.

5) Add Roux/Veggies to boiling Stock. Add water as needed. Chicken Broth can be substituted for water if desired.

6) Add Sausage, Okra and Garlic. Add all Green Onion except for about ½ cup to be saved for Garnish. Cover and cook on low heat for 1-1/2 hours stirring occasionally. Add seasoning to taste and water as needed.

7) Cut Chicken into bite size pieces and add to Gumbo. Cover and cook on low heat for ½ hour.

8) Serve over Rice, with Green Onions for Garnish and sliced French Bread. I always provide Tabasco and File for those who like it (if you don’t, someone will ask).

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My "everyday" gumbo that is simple enough...

Roux
Trinity
Stock
Chicken or Seafood
Andouille



My special holidays gumbo...

1.5-2 white onions
3 stalks celery
1 large bellpepper
3-5 garlic cloves
3-4 wild ducks or 2 farm ducks
2 wild or 1 store bought rabbit
4 (or more) store whole quail or wild
at least 1 lb. of andouille, maybe more

- Brine 2 farm ducks, or 3-4 wild ducks (if available), as well as farm or wild rabbit.
- Smoke ducks/rabbit. Put tray underneath ducks to collect the fat, to be used for a roux later.
- Remove ducks/rabbit. Debone ducks/rabbit. Make a stock with bones/carcass of rabbit/ducks and vegetables.
- Gumbo Day: - Brown andouille in pot. Remove andouille. Cook quail (store bought or wild if available) until bronwed. Remove.
- Add duck fat to pot with andouille grease. Top up with your oil of choice for 1 to 1.5 cups of oil.
- Heat up fat/oil on medium high to high heat, until you start seeing a little smoke coming off the pot. Once you do, add your flour. 1.5-2 cups.
- Cook roux until the color of fudge, about 15-20 minutes, constant stirring.
- Add trinity, continue cooking on medium high for another 5-10 minutes.
- Add garlic, cook another 3 minutes.
- Add stock to roux, and stir well with a whisk.
- Add seasoning and 3-5 bay leaves
- Add quail, rabbit, and duck meat and let cook for at least an hour.
- Add sausage and cook another 15-20 minutes.
- Serve with rice.
- Potato salad served ON THE SIDE. Let the heathens pour gumbo over potato salad, if they hate America.

Sausage and Chicken Gumbo

Need

Roux - use 1 cup flour and follow the stove top or oven roux recipe to make a dark roux
1 to 1 1/2 pounds chicken, for this one, rotisserie chicken
2 cups onion, chopped
2 cups green bell pepper, diced
2 cups celery, diced
2 pounds smoked pork sausage, cut into 1-inch pieces.
3-5 cups chicken broth.
Slap Ya Momma Creole seasoning 2 teaspoons, plus more to taste
1/2 teaspoon Red cayenne pepper, plus more to taste
1 teaspoon Salt
1/2 teaspoon Black pepper
2 teaspoons Lawry's Garlic Salt
1 Bay leaf
1 teaspoon Louisiana Hot Sauce, LA Gold Hot Sauce or Tabasco, plus more to taste
1/2 cup green onion tops, sliced in 1/4 inch pieces
1 cup dry measure Cooked rice

Directions

Make roux in a heavy skillet on the stove top or in the oven, (method below). Cook until the roux is as dark as brown shoe leather (noticeably darker than peanut butter).

Pull chicken from bones and remove skin.

Set the chicken aside. Use the skin and bones with a chicken bouillon cube, 4 cans of chicken broth, a stalk of celery, Slap Ya Momma, garlic salt and 1/4 of a medium onion to make chicken broth for the gumbo. Cook the broth at a low boil for at least 30 minutes, then strain and discard the bones, skin, celery and onion. You can add a little water if you notice much of the water cooking away while making the broth.

In the pot which will be used to make the gumbo, lightly brown the sausage and pull it from the pot, then add the onion, bell peppers, and celery to the pot and sauté the vegetables until they are translucent. Toward the end of the vegetable sauté, return the sausage to the pot. When the vegetables are translucent, add the chicken stock to the pot with the bay leaf, Slap Ya Momma, Lawry's, and Black Pepper. As the pot begins to boil, slowly add the hot roux, stirring as you add to keep the roux from breaking.

Cook over medium/low heat for 30 minutes. Stir occasionally during the cook. Add the chicken at the end, so that it is less likely to break apart. Reduce the heat to low and simmer the gumbo for an additional 30 minutes. Stir gently, occasionally, to keep the gumbo from sticking. Taste for seasoning and add additional salt, cayenne, LA Gold pepper sauce, Slap Ya Momma and hot sauce as desired. Skim away excess oil from the top of the gumbo if needed.
Serve over cooked rice. Use additional hot sauce if desired. As with all soups and stews, the taste of gumbo will improve overnight.

Roux – Stove Top Method

Need

1 Cup AP flour
1 Cup vegetable oil

Directions

Heat the oil in a heavy skillet over medium heat. Add flour. Stir flour briskly as it begins to brown. If flour is browning so rapidly that brisk stirring won’t keep the flour consistent as it browns, reduce the heat. Cooking time for the roux should be 20 or 30 minutes, as required, to give the flour time to cook thoroughly and for the color and nutty characteristic of a good roux to develop.

A Roux may be light to dark brown – to your preference. The darker a roux becomes, the more danger there will be of burning the flour. Taste the roux before using it. If it has a burnt taste, discard it and do over. There is no way to recover a burnt roux

Darker roux has more flavor but thickens less. Lighter roux thickens better but has less flavor.

Oven method (my preferred method of making a roux)

Directions

Heat oven to 400 degrees F. Use the same measures of flour and oil in a heavy skillet and cook in the oven, stirring after 30 minutes and then every 15 minutes until it reaches the level of brown you desire.

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- Potato salad served ON THE SIDE. Let the heathens pour gumbo over potato salad, if they hate America.

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Let them order Domino's at their home instead.