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My Louisiana Grandmother’s Gumbo (My Version)

The scent of this gumbo instantly transports me back to my childhood, standing on a small stool in my grandmother’s steamy kitchen, watching her stir a massive pot with a wooden spoon worn smooth from years of use. The air, thick with the aromas of browned meat, spices, and simmering vegetables, was a comforting embrace. This wasn’t just a meal; it was a family legacy simmering on the stove, a taste of Louisiana love passed down through generations. My version is a tribute to her, with a few personal touches that I hope she would approve of.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yields: Approximately 2 gallons
Serves: 4-6
Dietary Type: None Specified

Ingredients

2 (16 ounce) cans whole canned tomatoes
4 chicken quarters (legs and thighs)
1 kielbasa
4-6 Italian sausages (hot or mild)
2 (8 ounce) bags frozen cut okra
2 diced onions (large and largely diced)
½ teaspoon cayenne powder
½ teaspoon nutmeg
⅓ – ½ cup flour
Lawry’s Seasoned Salt (to taste) or Tony Chachere’s seasoning (to taste)
Black pepper (to taste)
Cooked rice (Serve over)
2 tablespoons butter
5 tablespoons extra virgin olive oil

Equipment Needed

5 to 6 quart pot
Broiler
Wooden or plastic spoon

Instructions

Begin by preparing the chicken. Take each thigh/leg portion and separate the drumstick from the thigh. You can skin all or half of the chicken pieces, depending on your preference. This helps to control the fat content and allows for better browning.
Next, prepare the sausages. Cut the sausages into ½” slices.
Now, it’s time to broil the chicken and sausage. Place the chicken pieces and sausage slices on a baking sheet and broil them until they are well-browned. This step adds a depth of flavor that is crucial to the gumbo. Keep a close eye on them to prevent burning.
In a 5 to 6 quart pot, add the olive oil and butter over low heat.
Slowly add the flour to the pot. Add the cayenne and nutmeg. Gently and quickly whisk the mixture until it begins to thicken. This is the roux, the foundation of the gumbo. Be patient and whisk constantly to prevent burning.
Add enough juice from the tomatoes to the pot to stop the thickening of the roux. This will help to deglaze the pot and incorporate all those delicious browned bits from the bottom.
Add the chicken and sausage pieces to the pot.
Add all the tomatoes, the okra, and the roughly cut onions.
Use the tomato can to add water to the pot, just enough to cover the contents. Bring the mixture to a boil.
Once boiling, reduce the heat and simmer until the chicken is almost falling off the bone. This usually takes about 45 minutes.
Using a wooden or plastic spoon that reaches the bottom of the pot, gently loosen any flour which begins to stick to the bottom. Stir occasionally.
Adjust the seasonings to taste using Lawry’s Seasoned Salt or Tony Chachere’s seasoning, and black pepper. Remember to taste as you go and adjust accordingly.
Serve the gumbo in big bowls and top with boiled rice.
NOTE: Small bone fragments will be present, so take care to screen each mouthful before chewing! It’s a good idea to have bread plates or saucers for each guest so that they can discard any bones.
Great with a crispy warm, buttered baguette or garlic bread.
You can pull the chicken off the bone after broiling and cooling and add to the simmering pot until fully cooked and tender. This can make it easier to eat.
We frequently add shelled, jumbo deveined shrimp to the ingredient list. Add these in the last 15 minutes of cooking to avoid overcooking.
Would translate to a slow-cooker easily if you don’t require the meats to be broiled first.

Expert Tips & Tricks

Roux Mastery: The roux is the soul of the gumbo. Take your time and don’t rush it. A properly made roux should be a rich, caramel color and have a nutty aroma. If it burns, you’ll need to start over.
Browning is Key: Don’t skip the broiling step. Browning the meat adds a depth of flavor that you can’t achieve any other way.
Seasoning is Personal: Taste as you go and adjust the seasonings to your liking. Don’t be afraid to experiment with different spices.
Thickening Power: If your gumbo is too thin, you can add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) in the last 15 minutes of cooking.
Don’t Overcook the Okra: Adding the okra frozen helps to prevent it from becoming slimy.
Make it Ahead: Gumbo tastes even better the next day after the flavors have had a chance to meld together.

Serving & Storage Suggestions

Serve this gumbo hot in a large bowl over a generous portion of fluffy, cooked white rice. A side of crusty bread, either plain or garlic-infused, is perfect for soaking up the flavorful broth. Chopped green onions or a sprinkle of fresh parsley can add a pop of color and freshness.

Leftover gumbo can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in individual portions for up to 3 months. To reheat, simply simmer on the stovetop over low heat until heated through, or microwave in a microwave-safe dish.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	678.6 kcal	N/A
Calories from Fat	461 g	68%
Total Fat	51.3 g	78%
Saturated Fat	16 g	79%
Cholesterol	75 mg	24%
Sodium	1555.1 mg	64%
Total Carbohydrate	34.1 g	11%
Dietary Fiber	6.2 g	24%
Sugars	12.3 g	49%
Protein	23.6 g	47%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Seafood Gumbo: Substitute some or all of the chicken and sausage with shrimp, crab, or oysters. Add the seafood during the last 15 minutes of cooking.
Spicy Gumbo: Increase the amount of cayenne pepper or add a few dashes of hot sauce.
Vegetarian Gumbo: Omit the meat and use vegetable broth instead of water. Add extra vegetables like bell peppers, celery, and mushrooms. Consider using vegetarian sausage alternatives.
Gluten-Free Gumbo: Ensure that your sausage is gluten-free. You can use a gluten-free flour blend or cornstarch to make the roux.
Chicken and Andouille Gumbo: Replace the kielbasa and Italian sausage with andouille sausage for a more authentic Louisiana flavor.

FAQs (Frequently Asked Questions)

Q: Why is my gumbo too thin?
A: This could be due to not using enough flour in the roux or adding too much liquid. You can thicken it by simmering uncovered for a longer time or by adding a cornstarch slurry.

Q: Can I make this in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker, but skip the broiling step. Simply add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Q: How can I prevent the okra from getting slimy?
A: Using frozen okra and adding it directly to the gumbo can help reduce sliminess. Also, avoid over-stirring the gumbo after adding the okra.

Q: Can I use different types of tomatoes?
A: Yes, you can use diced tomatoes or crushed tomatoes instead of whole canned tomatoes. Just make sure to adjust the amount of liquid accordingly.

Q: What is the best rice to serve with gumbo?
A: Long-grain white rice is the most traditional choice, but you can also use brown rice or jasmine rice.

Final Thoughts

This gumbo is more than just a recipe; it’s a connection to my family history, a taste of home, and a celebration of Louisiana cuisine. I encourage you to try it and make it your own. Experiment with different ingredients, adjust the seasonings to your liking, and share it with the people you love. Don’t be afraid to add your own personal touch – that’s what makes cooking so special. And please, let me know how it turns out. I’d love to hear your feedback and any variations you try! Pair it with a cold Abita beer for the full Louisiana experience!

My Louisiana Grandmother’s Gumbo (My Version) Recipe