- Mar 16, 2020
- 382
- 244
First is the disclaimer: This gumbo does not reflect how all Cajuns cook gumbo.
With that being said, this is my first gumbo this winter season and decided to step it out. My go to is "hen" for gumbo. This bird is a little over 7lb and takes longer to become tender and longer cooked gumbo = great gumbo, IMO.
Next up is the roux, you will always here about how great gumbo is made with homemade roux. Can't argue that but I have learned there are a few brands in the store that make it hard for the average gumbo taster to tell the difference. It's very convenient when time is short or you don't want to smell up the house by making roux. This is my first choice, very good roux and makes a great gumbo.
This is homemade roux made by my aunt. She makes large batches at a time and always gives me some, but today is store bought.
This is my go to seasoning when cooking just for me. When cooking for others I stay away from pepper.
The hen is cut up very simple, cut at the joints without making nice precise cutting. This will come into play later.
Even the back is added to the pot for adding flavor. Bone in chicken always adds a rich flavor to the gumbo. Back will be removed towards the end of being cooked.
I cut up 2 onions and 2 stalk of celery to be added to the pot after the chicken has been browned. This can be added direct without cooking and still get great gumbo.
Lightly coat the bottom of the pot with oil.
When cooking gumbo I will cover the entire bottom with chicken to brown prior to starting the gumbo. This isn't necessary, you can skip this step and add hen direct to boiling water and still have very good gumbo.
After the hen has browned, it is removed from the pot, little water added to remove all the goodness stuck to the pot. This isn't necessary, you can skip this step and still have very good gumbo. Mom says, color equals flavor, so this is why I spend the extra time.
Add 1 quart of water and about 1/3 jar of roux. Weighed it out for those wanting to know, 9.5 oz. Roux is added and allowed to break down into the water. Once the roux / water gets thick and start to bubble, it is ready to add 2 quarts of chicken stock.
I just add enough for 2 quarts direct to the pot with water added.
Immediately after adding the 2 quarts, the base of the gumbo has been formed. To get to this point, it has taken me 1 hr so far. By skipping the additional steps above, your time will be much shorter.
Seasoning is basic and can be tailored to your liking. 1T salt, 1t black pepper, 1t cayenne pepper, 1t garlic powder, 2t onion powder. This added at this point and stirred in quickly before adding the hen.
After 2 - 2 1/2 hr, hen is removed from the gumbo, debone, and meat only is returned back to the pot.
After an additional 30min the cut up deer sausage is added, approximately 1lb. I like it cut into smaller pieces to fit the spoon with rice. I typically add the sausage approximately 30 - 45 min before it is complete. I like the gumbo to be kissed with smoke from the sausage and it keeps the sausage from becoming over cooked and mushy.
Immediately after gumbo is cooked, remove the heat and drop in about a cup of green onions. The heat will be enough to cook the green onions.
Time to go eat with fine China tonight. Thanks
With that being said, this is my first gumbo this winter season and decided to step it out. My go to is "hen" for gumbo. This bird is a little over 7lb and takes longer to become tender and longer cooked gumbo = great gumbo, IMO.
Next up is the roux, you will always here about how great gumbo is made with homemade roux. Can't argue that but I have learned there are a few brands in the store that make it hard for the average gumbo taster to tell the difference. It's very convenient when time is short or you don't want to smell up the house by making roux. This is my first choice, very good roux and makes a great gumbo.
This is homemade roux made by my aunt. She makes large batches at a time and always gives me some, but today is store bought.
This is my go to seasoning when cooking just for me. When cooking for others I stay away from pepper.
The hen is cut up very simple, cut at the joints without making nice precise cutting. This will come into play later.
Even the back is added to the pot for adding flavor. Bone in chicken always adds a rich flavor to the gumbo. Back will be removed towards the end of being cooked.
I cut up 2 onions and 2 stalk of celery to be added to the pot after the chicken has been browned. This can be added direct without cooking and still get great gumbo.
Lightly coat the bottom of the pot with oil.
When cooking gumbo I will cover the entire bottom with chicken to brown prior to starting the gumbo. This isn't necessary, you can skip this step and add hen direct to boiling water and still have very good gumbo.
After the hen has browned, it is removed from the pot, little water added to remove all the goodness stuck to the pot. This isn't necessary, you can skip this step and still have very good gumbo. Mom says, color equals flavor, so this is why I spend the extra time.
Add 1 quart of water and about 1/3 jar of roux. Weighed it out for those wanting to know, 9.5 oz. Roux is added and allowed to break down into the water. Once the roux / water gets thick and start to bubble, it is ready to add 2 quarts of chicken stock.
I just add enough for 2 quarts direct to the pot with water added.
Immediately after adding the 2 quarts, the base of the gumbo has been formed. To get to this point, it has taken me 1 hr so far. By skipping the additional steps above, your time will be much shorter.
Seasoning is basic and can be tailored to your liking. 1T salt, 1t black pepper, 1t cayenne pepper, 1t garlic powder, 2t onion powder. This added at this point and stirred in quickly before adding the hen.
After 2 - 2 1/2 hr, hen is removed from the gumbo, debone, and meat only is returned back to the pot.
After an additional 30min the cut up deer sausage is added, approximately 1lb. I like it cut into smaller pieces to fit the spoon with rice. I typically add the sausage approximately 30 - 45 min before it is complete. I like the gumbo to be kissed with smoke from the sausage and it keeps the sausage from becoming over cooked and mushy.
Immediately after gumbo is cooked, remove the heat and drop in about a cup of green onions. The heat will be enough to cook the green onions.
Time to go eat with fine China tonight. Thanks
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. In fact, if Tarzan and Jane were Cajun, Cheetah would probably hide on gumbo day. 
, monkey gumbo would have certainly happened. Reminds me of the Cajun joke where the dad and son kill something while hunting in fields behind their house. Son says "dad what is that", dad replies "I don't know but go tell mom to make a pot of rice".
