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3/4 cup vegetable oil (canola) 1 cup flour
1 cup chopped onions 1 cup chopped celery
1 cup chopped bell pepper 3 pods diced garlic
3 quarts chicken broth 1/2 cup chopped green onions (scallions)
1/2 cup chopped parsley salt, black pepper, & cayenne to taste
Cajun Andouille sausage & other meat of your choice (see below)  
Chicken Gumbo

Whole cut up fryer cut into serving pieces or use chicken breast, duck, wild game or sausage or shrimp. The meats can all be used in combination, one with the other or individually.

Prepare three quarts chicken stock using water and  chicken granules or bouillon cubes oruse store bought chicken broth.

Roux á la Microwave - the easiest way to make it. Combine thoroughly the oil and flour in a microwavable cup. Start your microwave for 3 minutes. Take out and stir. Every time you take out be sure to stir completely. Then microwave 1 minute, take out and stir. Do this about 3 times. Do not combine the steps and cook 6 minutes at one time. The roux has to be stirred frequently. Then go down to 30 second intervals and stir after each 30 seconds. Do the 30 seconds until the roux is the color of a copper penny or dark golden brown. May take a while.
Do not scorch. Should black specks appear, discard and begin again. Add onions, celery, bell pepper and garlic and cook approximately three to five minutes or until vegetables are wilted. I add gradual amounts of the vegetables to make the cooking process easier. After adding the vegetables, I cook about 45 seconds to 1 minute in the microwave. Really smells good now. Be careful though; Go slow so it won’t burn and the roux mixture is very, very hot.

Bring to a boil the water and chicken granules. Add the roux mixture with vegetables gradually. Stir until roux is completely dissolved in water. Cook on low to medium heat about an hour. The longer you cook a gumbo the better it is.

Add chicken either raw or par-cooked in the microwave. If adding fresh or smoked sausage, add now. Cook another 45 minutes to an hour or until chicken is cooked thoroughly. You may have to add more water depending on whether you like thick or thin gumbo. I prefer my gumbo just a little thicker than soup but not as thick as stew and use a soup pot to determine how much water I work with.

Blend in green onions and parsley in the last ten minutes of cooking. Season to taste using salt and pepper and serve over cooked rice. French bread, sweet potato and vinegar cabbage goes great with gumbo. If adding shrimp or oyster, add them in the last ten minutes of cooking.

Gumbo reheated the next day is usually better than the first. All gumbo can also be frozen. If oil or chicken fat rises to the top of the gumbo, I like to spoon this off to save calories. There is not any flavor lost if this is done. Serve over cooked rice with baked yams, or vinegar cabbage and pickled mirliton. Spice it up with a couple of splashes of Tabasco Hot Sauce.


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