Wednesday, March 9, 2011


This is my first attempt to make Gumbo.... I kinda have a feeling that it is gonna become a hobby of mine... I was a little intimidated by attempting to make it for the first I called upon my friend Rob to give me a hand.... he is such an amazing cook...check out his blog here... he makes the most amazing stuff ever thank you my friend....
I did have a small gumbo mishap well two mishaps...I bought Andouille sausage and it was spoiled... (so back to the store it goes,,,, it is not a cheap ingredient)... and when I cooked the rice it boiled over fun either....

The gumbo turned out good... I served it over cooked white rice with hot sauce on the side... when I was doing my research almost everyone said to serve it with hot sauce and crusty bread for soaking up the juice...I did both... yum yum yum...

Thanks Rob ;)


3 cups cooked white rice
3 chicken thighs & legs together
1 onion, chopped
1/2 green pepper,chopped
2 stalks celery, chopped
2 carrots ,chopped (optional)
3 garlic cloves, smashed
1/4 cup white wine(can use a dark beer as well)
1 package frozen gumbo vegetable mix
8 cups water
1 T. worchester sauce
salt & pepper to taste
2T. oil
1/4 cup each oil & flour
1 piece of Andouille sausage sliced

1 cup rice
2 1/4 cups water
1/2 tsp salt
To cook rice in covered sauce pot, bring water & salt to a boil add rice, stir then bring back up to a boil, turn heat down and cover pan.  Cook without stirring for around 20 minutes....
(seasonings of your choice, I used a bay leaf, crushed red pepper flakes, dried parsley, soul food seasoning, seasoned salt, thyme)

In large pot, place 2 T. oil, add onion, green pepper, celery,carrot & smashed garlic cloves and salt & pepper to taste.  Saute veggies over medium heat until soft..  Remove veggies from pan.  Add sausage and saute until browned.  Remove from pan and place in same dish as cooked veggies.  Remove all but 1-2 T of oil.  Add chicken and salt & pepper brown chicken.   In  another pan add oil heat until hot, sprinkle flour in and whisk constantly for around 15 minutes of until mixture is darkenWhen chicken is browned add remainer of ingredients (EXCEPT:  Frozen veggies & wine).  Bring mixture to a boil and simmer for about 20 minutes, add frozen gumbo veggies and simmer for around an hour (until chicken is tender and okra is disingrated and chicken is almost falling apart.  Make rice around this time.. Remove chicken from broth and remove skin and shred and put back into pan.  Add wine and simmer for about 10 minutes.  Taste and adjust seasonings as necessary.  Serve in bowl over cooked hot white rice.  Serve with crusty bread and hot sauce... Enjoy


  1. Yeah, I do kinda rock, don't I? Just kidding. I know I'll be calling you for some help sometime soon as well...because its what we do. :-)

  2. Whenever I see gumbo I think of that Louisiana chef that wore the bib-overalls. I can't think of his name though. He had a cooking show on TV. I have never attempted gumbo, but I have had it made for me by an uncle. Very good stuff. I may have to give this a try. Another one to mark off my bucket list.