Most of the time when I make chicken gumbo, it’s a two day process. First, I boil the chicken. To the water, I add celery, carrots, onions, bay leaf, salt and peppercorns. Once the chicken is done, I remove it from the broth and let it cool.
The broth is strained and part of that will be used in the gumbo.
Once the chicken has cooled, I pick the meat off the bone and shred it.
You saw in Part 1 of this tutorial that the roux was made, the veggies were added, along with some tomato paste and now it’s time to get on with the gumbo making.
The broth from boiling the chickens could be poured into the roux, but since I’m switching to a larger pot, I’ll get the broth simmering and then add the hot roux and the shredded chicken.
Some folks absolutely do not like okra at all. We love it. I added one pint jar of okra with tomatoes and one pint jar of plain okra.
For the sausage, I cut it into slices, and brown it before adding it to the gumbo. After adding the sausage, allow gumbo to simmer for at least an hour. Taste and add more seasonings as needed. If the chicken broth was seasoned well, you may not need to add much additional seasoning.
Right before serving, I add sliced green onions and chopped parsley. Serve it over rice, along with file’ if desired.
That, my friends, is a delicious bowl of chicken and sausage gumbo!