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(Emeril LaGasse recipe)

Critical keys to great gumbo are the roux (low temperature, constant stirring, very dark, plenty of patience) and homemade stock.
Use your instant pot, any good stock recipe and use chicken wings for the meat.
Classically, there are two basic types of gumbo, Okra and file.
To salt, add chicken flavored "Better Than Bouillon" brand chicken base, a teaspoon at a time until you reach desired saltiness.

Making the chicken broth:

3 pounds bony chicken pieces (legs, wings, necks or back bones)
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
2 quarts cold water

Place all ingredients in a stock pot.
Slowly bring to a boil.
reduce heat until mixture is just at a simmer.
Simmer, uncovered, for 3-4 hours, skimming foam as necessary.

Set chicken aside until cool enough to handle.
Remove meat from bones.
Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.

Chicken and Andouille Gumbo

PREP TIME: 30 minutes, plus time to make the chicken stock TOTAL TIME: About 3 1/2 hours YIELD: 4 1/2 quarts, 8 to 10 servings

1 recipe Rich Chicken Stock, with reserved chicken meat
1 cup vegetable oil
1 cup all-purpose flour
3 medium onions, chopped
2 ribs celery, finely chopped
3 tablespoons minced garlic
1 green bell pepper, seeded and finely chopped
1/2 teaspoon cayenne pepper, plus more to taste
1 1/2 pounds andouille sausage, cut into 1⁄3-inch-thick rounds
1 1/2 teaspoons salt, plus more to taste
3/4 teaspoon freshly ground black pepper
1 bay leaf
1 bunch green onions, thinly sliced
1/3 cup chopped fresh flat-leaf parsley
Cooked white rice, for serving
Louisiana hot sauce, for serving
Filé powder, for serving (optional)


Make the Rich Chicken Stock and reserve the shredded chicken meat and broth as the recipe instructs. If using it the same day, let the broth cool before starting the gumbo.

Making Roux:


PREP TIME: 5 minutes TOTAL TIME: 20 to 45 minutes

All-Purpose Flour
Vegetable Oil


Roux starts with flour and oil, usually in a 1:1 ratio.
Combine them in a heavy-bottomed pot
Stir constantly over medium-high heat with a wooden spoon until a gentle simmer.

Reduce heat to low while maintaing gentle simmer.

Cook until the color of dark chocolate.

Stir constantly until reaching desired color.

Making the gumbo:

Immediately add the onions, celery, garlic, bell pepper, cayenne, and sausage.
Cook, stirring, until the vegetables are softened, 5 to 7 minutes.

Add cooled broth to the roux mixture.
Add salt, black pepper, and bay leaf.
Bring to a gentle simmer.

Continue to simmer, skimming any foam or excess oil that comes to the top, until the sauce is flavorful and thickened to the desired consistency, and any trace of floury taste is gone, about 2 hours.
Add okra and simmer 1 hour.
Add the chicken, green onions, and parsley to the gumbo.
Continue to simmer about 30 minutes longer.
Don’t stir too much or the chicken will fall apart into shreds.

Adjust the thickness, if necessary, by adding broth.
Adjust the seasoning with salt and cayenne as needed.

Serve the gumbo in shallow bowls over hot white rice.
Have the hot sauce and filé at the table for guests to use to their liking.


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