Grandma’s Gumbo

My whole family is spread across The South. We’ve lived or visited every corner! Which has given me a special appreciation for the unique culture. I love that each state has something different to offer! The Lone Star State is so different than the Low Country or the Cajun Bayou (translation: Texas, South Carolina & Louisiana) but they’re ALL Southern. 

My mom was born in Baton Rouge, Louisiana and moved to New Orleans shortly after. That’s where Grandma learned to whip up the meanest pot of Gumbo! 

Grandma’s Gumbo.. it's hotter'n a blister bug in a pepper patch.. it’ll make you want to slap your mama! 

Alright, no more fuss, let’s get to it.

* A couple of notes from Grandma *

You can make this a number of ways! Some people like different meats in their gumbo. If you don’t like seafood, stick with just chicken and sausage. If you don’t mind a seafood taste, throw in that shrimp or crawfish! (My favorite variation: Chicken, Sausage + Shrimp.)

Make sure your roux is DARK (but not burned)! That’s where you’ll get the flavor. Think peanut butter consistency, dark brown, reddish color.. think a caramel color! ALSO, a good gumbo has a roux that is made from scratch, rather than a pre-made roux! It’s worth the extra effort. But.. if you must.. there is a pre-made roux by Tony Chachere.

You can make this as spicy or as mild as you want! (But you want to still taste the meat or fish.. TOO much spice and pepper can diminish the gumbo flavor.) 

“A true Cajun never puts tomatoes in a gumbo.” - Valerie Mullally, Grandma 

My mother’s family in New Orleans

1972

Mardi Gras

1973

Here’s what you’ll need:

1/2 cup vegetable oil

1 cup flour

2 large onions, finely chopped

2 cups chopped celery

1 cup chopped green bell pepper

1 cup chopped okra (if you like it.. gumbo file powder can replace this)

12 oz andouille sausage cut into bite size pieces 

1 rotisserie chicken, deboned & shredded 

1 pound of shrimp, peeled, deveined and tails removed (precooked)

32 oz chicken broth

2 quarts of water

1 tbsp Gumbo Filé powder

Salt and pepper to taste 

1 tbsp cajun seasoning 

1/4 tsp cayenne pepper (if you’re up for the spice!)

1 tsp thyme 

1/2 tsp oregano 

1 tsp parsley 

1 bay leaf 

White rice to serve it over! (follow the package instructions.. I add butter & salt because it’s better that way.. not surprisingly!)

Directions:

1. In a skillet, brown the diced sausage on high heat (I think the high heat provides more flavor). Drain and set aside.

2. In a separate, large pot, heat the oil in a big pot over medium heat. Stir in the flour and cook, stirring constantly, until the flour becomes a dark, caramel color. Do not let it burn! This is the Roux. The darker it is the darker your gumbo will be. 

3. Add the chopped onion, celery, and bell pepper and sauté until veggies are soft.

4. Slowly add in the chicken broth and water. Scrape the bottom of the pot to make sure you mix in the whole roux.

5. Add the salt, pepper, cajun seasoning, thyme, oregano, parsley & bay leaf. Bring to a boil then simmer for 35-40 minutes, uncovered, until reduced.

6. Add all your cooked meats (chicken, shrimp & sausage).

7. Add filé and okra. Remove bay leaf.

8. Serve over white rice, top with additional cajun seasoning for more flavor!