Louisana is my second home! Ever since I was a little girl, we packed the Chrylser Mini Van and headed down I-10 to New Orleans at least twice a year. My sweet godmother, Bulla, taught my mother and me how to cook gumbo. Her take had okra and crab along with sausage, chicken, and shrimp. And when I say made, it was made outside over a large flame in a large pot that an 8-year-old could sit in! Immediately I fell in love with this bowl of goodness, and all of the traditions attached.
After my mother passed away, I sort of forgot how to make gumbo. My dependency on her to cook gumbo was evident, and it was time I rolled up my sleeves and get cookin’.
Houston and Louisana are practically sisters. The shared state line has allowed a flourishment of cajun establishments in Houston. I know that I can get a taste of my second home here, or even better, go to my Louisiana friends’ house for a heaping bowl of gumbo.
After my closest Louisiana friend moved back, and who would blame her, I desperately missed her homemade gumbo. After getting brief instructions from her and her husband, making gumbo is not as daunting as it may appear.
Gumbo takes some time and a lot of love. Make it any time of the year with a crusty side of french bread. Enjoy!
- 1 cup Flour
- ⅔ cups Vegetable, Canola, or Olive Oil
- 6-8 Chicken thighs
- 2-3 Andouille Sausage Links
- 2 cups Shrimp I prefer raw so I can cook them in cajun seasoning
- 2 Green Bell Peppers, diced
- 4-6 Celery Stalks, diced
- 1 Yellow Onion, diced
- 3-4 Garlic, chopped
- 3-4 Green Onion Stalks, diced
- Parsley, handful chopped
- 2 tbsp Cajun Seasoning I LOVE Slap 'Ya Momma!
- 2 quarts Chicken Stock
- 2-4 cups Long Grain White Rice, cooked
- In a large pot combine the flour and oil under medium-low heat, stirring or whisking constantly for 30-45 minutes.
- Contiue to stir- this takes a bit of time and is not something you want to walk away from. You want a deep, dark coffee color. Once you've reached the desired color, set it aside while you work on cooking and chopping!
- Season the chicken and gumbo with salt, pepper, and Slap Ya Momma seasoning or any Cajun seasoning.
- Cook the chicken over medium-high heat on a large skillet with some olive oil.
- Once done, place the cooked chicken on a plate, and in the same skillet, add a little more olive oil and brown the sausages. Note: If fresh, cook in its link, once done, slice and return to the pan to brown.
- While the meats are cooking, chop the onions, bell peppers, green onions (reserve 2 stalks for later!), celery, and garlic.
- Add the chopped vegetables to the roux over medium heat along with a heaping tablespoon of Slap Ya Momma! Cajun seasoning.
- Add the chicken stalk, stir, and let it come to a rolling boil.
- Once the sausages are browned, cook the shrimp- season the shrimp with cajun seasoning and salt.
- Once the shrimp turn pink, remove from heat and add the cooked juices to the gumbo. Shred the chicken, and add it to the gumbo along with the browned sausages and cooked shrimp.
- When the gumbo starts to thicken a bit, lower the heat and add chopped parsley. Want it spicier? Add more Slap Ya Momma! Cajun seasoning.
- Serve over cooked white rice with a little sprinkle of chopped green onions. Enjoy!