Gumbo!

There's nothing like comfort food! Here's a recipe to try out, it keeps well so you can make it ahead and freeze portions or feed the whole family with a big pot of goodness!
Authentic New Orleans Style Gumbo
For the Roux
  • 1 heaping cup flour
  • 2/3 cup oil
For the Gumbo
  • 1 whole bunch/stock celery, diced, leaves and all
  • 1 green pepper, diced
  • 1 large yellow onion, diced
  • 1 bunch of green onion, finely chopped
  • 1 bunch parsley, finely chopped
  • 2-3 cloves garlic
  • 1-2 Tbsp Joe's Stuff Cajun Seasoning*
  • 5-6 cups of chicken stock
  • 1 Polska Kielbasa Sausage, sliced into "coins"
  • Meat from 1 Rotisserie Chicken*
  • 1-2 cups Cooked Shrimp (optional)
  • Cooked white rice, for serving
For the Roux*
  • 1
    In a large, heavy bottom stock pot combine flour and oil. Cook on medium heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Feel free to add a little more flour or oil as needed to reach this consistency.
  • 2
    In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
  • 3
    Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot. Add remaining 4 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well. Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in Joe's stuff, to taste. Add chicken, sausage, and shrimp, if using.
  • 4
    At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)
Notes
  • *I like to make the roux a day or two in advance to cut down on prep time!
  • *Joe's Stuff Cajun Seasoning--this is the BEST cajun seasoning to use, but I can usually only find it online. You could try another brand you like if you must.
  • *The best way to make this gumbo is by buying a rotisserie chicken--removing all the chicken, and using the carcass to make homemade chicken stock. Then make the gumbo using the homemade broth. You could use store-bought chicken broth, but homemade is way better! Here's a tutorial for making it from scratch: http://tastesbetterfromscratch.com/2013/09/homemade-chicken-broth-how-to-get-the-most-from-your-rotisserie-chicken.html