1 1/2 lbs boneless chicken breast 1 lb smoked sausage
3 cups chopped white onions 1 cup chopped green onions
1 cup chopped bell pepper 1 cup sliced celery
1/2 cup chopped parsley 5 cloves minced garlic
3 quarts chicken stock 1 cup Creole roux
hot sauce paprika
cayenne pepper garlic powder
Heat the chicken stock in a large pot. Prepare 1 cup of Creole roux. When the roux
is finished, add the white onion, celery and green pepper, stirring vigorously (careful
not to splash yourself). After 3-4 minutes, add the green onions and parsley and
continue stirring. When the onions are nearly transparent, add the garlic and (need I
mention) continue stirring, for about two more minutes. Start blending in the hot
chicken stock, a ladle full at a time, letting each addition of stock absorb before
adding the next. When all of the stock has been added, season the gumbo to taste
with hot sauce (I like Tabasco and Louisiana Crystal) and salt and let it simmer.
Cut the chicken breast into bite sized chunks and sprinkle with paprika, cayenne
pepper and garlic powder. Heat 3 tablespoons of oil in a frying pan and add the
chicken, cooking until browned. Add the chicken to the gumbo pot. Add another 2
tablespoons of oil to the frying pan and heat. Add the sliced sausage and stir until
browned. Add the browned sausage to the gumbo pot. Let the gumbo simmer at
least another 45 minutes (the longer the gumbo simmers, the more intense the
Serve with rice.
“Now the heads and tails stay in the stock
she stir her roux and really rocks.
One gallon shellfish stock or water,
man, this gumbo’s made to order.
Two toes garlic, finely chopped,
man, this party just can’t be stopped!
Mamma’s pots are boiling, band starts to blow,
piano keys flyin’ like Fats Domino!
She cookin’ gumbo,
a mighty rad gumbo…”
— Little Feat
— “Rad Gumbo”