Roux/Gumbo Tutorial Part 2

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.

Boiled Chicken

Boiled Chicken

The broth is strained and part of that will be used in the gumbo.

Chicken Broth

Chicken Broth

Once the chicken has cooled, I pick the meat off the bone and shred it.

Chicken Meat

Chicken Meat

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.

Veggies in Roux

Veggies in Roux

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.

Gumbo

Gumbo

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. 

Okra for Gumbo

Okra for Gumbo

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.

Sausage for Gumbo

Sausage for Gumbo

Right before serving, I add sliced green onions and chopped parsley. Serve it over rice, along with file’ if desired.

Gumbo

Gumbo

That, my friends, is a delicious bowl of chicken and sausage gumbo!

Comments

  1. 1

    Carolyn S says

    Interesting! Just last month my husband and I went to New Orleans and we attended New Orleans Cooking experience demo class with Frank Brigtsen, a James Beard award winning chef. He show us how to make roux in under five minutes. The gumbo he made was wonderful!

  2. 2

    Diana in RR,TX says

    Judy I meant to ask in the first post-do you use corn oil, canola what. Just curious as they all seem to have various and different “qualities”. It seems like a strange question-it used to be one kind or two kinds of cooking oil. At least it seemed that way.

  3. 3

    Rebecca in SoCal says

    This is opposite of what you do, but…your pictures make me want to go back to a nearby hole-in-the-wall and have a good-sized gumbo! I do believe they make a dark roux to start it.