First Gumbo for me

[SmokyMose]

First off, I’m posting this in the sausage section because I used Andouille in it and didn’t know where else would be better...
I’d been wanting to try gumbo for a while and went with this Lady’s “recipe”.


She called for a whole chicken, but I didn’t want to deal with the bones, so I used boneless, skinless thighs.
Cut up the “holy trinity” of onions, bell pepper and celery with a lot of garlic (I like garlic), prepared the roux, and sautéed before adding the chicken, Andouille and chicken broth.

Let it just simmer for about an hour and done!
I don’t know what sausage and chicken gumbo is supposed to look like, but this is fine with me!

It doesn’t look like much, but I had this two days at work leftover. Just heated rice and gumbo in the microwave, stirred up and scraped the bowl clean :D
Comments:
Add a little milk to the roux and we call that gravy here ;-)
Next time I’ll cut the Andouille into smaller pieces and use a little less salt.

Thanks for looking! I actually made this in November, but I’ve been leary of dealing with pics on the new site using an IPad. I figured out the process, but it’s still a PITA
o_O

 

[PerazziMx14]

Please remove

 

[zippy12]

I follow Emirls gumbo
http://www.foodnetwork.com/recipes/emeril-lagasse/chicken-and-smoked-sausage-gumbo-3645600

If I make chicken stock I use the fat off the top (yum) also good in etuffe

Last few time thanks to this site I have used my smoked Andouille...

yours looks good and its just my story

 

[oberst]

Man what a great recipe for this winter weather!!

 

[halleone]

Looks yummy to me. Did you make the Andouille?

 

[chilerelleno]

Man does that appeal to my Southern Bama tastebuds.
Looks great, a nice dark roux and good sausage/chicken.
Now toss in some shrimp... BAM!

But... It ain't Gumbo if there's no Okra.
Heck, gumbo means okra.

gum·bo
ˈɡəmbō/
noun
noun: gumbo; noun: Gumbo
Origin

early 19th century: from the Angolan word kingombo ‘okra.’

J/k, good gumbo comes with or without okra.

 

[hank2000]

Looks good to me. This reminds me I have only made one gumbo this winter. Going to have to fix that

 

[jwed980]

Ahh...gumbo from a roux - a labor of love. Very nice color on that roux, by the way. Your gumbo looks wonderful. Congrats on your first-time success.

Thanks for sharing.

-John

 

[SmokinAl]

Man does that appeal to my Southern Bama tastebuds.
Looks great, a nice dark roux and good sausage/chicken.
Now toss in some shrimp... BAM!

But... It ain't Gumbo if there's no Okra.
Heck, gumbo means okra.


J/k, good gumbo comes with or without okra.

First off the gumbo looks fantastic!
I'm sure it was delicious!
Hey John, we make our gumbo without okra too.
Sorry, but we just can't get past that slimy texture!
Al

 

[SmokinAl]

Man does that appeal to my Southern Bama tastebuds.
Looks great, a nice dark roux and good sausage/chicken.
Now toss in some shrimp... BAM!

But... It ain't Gumbo if there's no Okra.
Heck, gumbo means okra.


J/k, good gumbo comes with or without okra.

First off the gumbo looks fantastic!
I'm sure it was delicious!
Hey John, we make our gumbo without okra too.
Sorry, but we just can't get past that slimy texture!
Al

 

[chilerelleno]

Hey John, we make our gumbo without okra too.
Sorry, but we just can't get past that slimy texture!
Al

Yes, it does look delicious.
Like I said, good gumbo comes with or without okra.
Even if you're like me and like okra, you can't always find it fresh. Never let a lack of okra put a stop to a pot of gumbo.

 

[SmokyMose]

Man what a great recipe for this winter weather!!

Yes it is. I'm iced in today and looking for something to do and thinking of making a batch. All I need is celery. There's a store a half mile away and I need beer anyway.....

 

[SmokyMose]

Looks yummy to me. Did you make the Andouille?

Of course! I use the NOLA recipe...

 

[SmokyMose]

Yes, it does look delicious.
Like I said, good gumbo comes with or without okra.
Even if you're like me and like okra, you can't always find it fresh. Never let a lack of okra put a stop to a pot of gumbo.

I can get fresh okra, but I'd be afraid to spend that much time and find out we don't care for it.
Now fried okra on the side, however....

 

[SmokinAl]

I'm with you SM on the fried okra, I like it!!
I just don't like it in soups.
But it wouldn't stop me from eating a bowl of gumbo, I'd just eat around the okra!
Al

 

[chilerelleno]

Mose and Al, have you tried or do you like pickled okra?
It's nice and crunchy when done right.
I particularly like it spicy.

 

[tropics]

SM I have made it without Okra & I used Kielbasi in mine.That Roux is righteous looking Point worthy Be careful driving
Richie

 

[GaryHibbert]

Well, I'm not real big on okra, so your gumbo looks perfect to me. Nice job. That roux looks great.
POINT
Gary

 

[jwed980]

I tip my hat to you again SM, as I've not learned how to make the andouille (at least I can get Aidells locally).

I would add that if you can smoke your your own chickens or turkey (my preference), then make stock from the leftover carcass with carrots/celery/onions - and use that smokey "liquid gold" stock in your gumbo, it can take it to a whole new level.

Another plus is that you can save those veggies strained from the stock and make yet another soup with them (turkey noodle is my fav). I get a lot of mileage from a single smoked turkey.

While the gumbo I've eaten in New Orleans has been roux-based w/o okra, the gumbo I encountered in the Carolinas was always broth-based with okra. I just thought it was a regional thing like Memphis vs Texas bbq.

It's all good.

-John

 

[zwiller]

Gumbo heads: just how hot is true gumbo? The few times I made it based on some cajun books it was too hot even for me and I like heat.