Dad taught us how to cook gumbo. It’s all about the roux. You have to burn the flour till the color of a copper penny. Some days Dad got it perfect, some days the kitchen was smokey and the gumbo ended up too hot to eat.
I practiced making the roux until I found the Louisiana Cajun Gumbo Base. This has made gumbo a weekday meal now instead of a weekend meal, if you are using a rotisserie or you have precooked your chicken.
1 whole chicken to be boiled (or rotisserie chicken & 2 quarts of canned chicken stock.)
2 bag of Pictsweet season blend (onion bell pepper and celery chopped)
1 5 oz package of Louisiana Cajun Gumbo Base
2 Tbs olive oil
1 tablespoon of poultry seasoning
1/2 tsp pepper
1/2 tsp salt
1 pound of sausage
Cooked rice to serve with gumbo
Boil chicken in a large pot till done. Pull chicken out and let cool to debone. Keep your chicken stock.
If you are using a rotisserie chicken debone.
Pour left over chicken stock into a measuring cup to get you 2 quarts of chicken stock. If you do not have enough from cooking your chicken you may use water of canned chicken stock.
Add gumbo base seasoning to your 4 quart pot and add in the cold 2 quarts of chicken stock
Add in poultry season, salt and pepper. – stir to mix well. Stir constantly and bring to boil. Remove from heat once you have your boil.
Heat olive oil in skillet and saute onion, celery and bell pepper till transparent, not crispy. Add to your gumbo stock.
Cut up your link sausage and add to gumbo stock
Add in your chicken meat and stir in
Bring your gumbo back to a boil over medium heat. Simmer for 20 minutes. Stirring occasionally.
Serve over rice