Everything Gumbo

I love gumbo.  It might be my favorite food.  And when I make gumbo, I put everything I like in it. Why not, right?
 Start by making a roux.  The roux is made using equal parts of flour and oil.  I used 2 cups of each because I was making a big ol' batch of gumbo.

 Dice the holy trinity of Cajun food; celery, onions and green peppers.

 You need some good smoky sausage.  I used andouille and kielbasa.  I always have some in my freezer.

 Slice some okra.  I love okra especially in gumbo.

 Cook the roux over medium heat.

 Keep whisking so it doesn't burn.  You can't use burned roux.  There is just no fixing it.

 See the chestnut color of the roux?  That is the color you want. As soon as it turns that color, turn the heat off and dump in the vegetables.

 Mix it thoroughly to coat all of the vegetables.

 Add some thyme, oregano, granulated garlic and salt and pepper.

 Add about 6 cups of chicken stock, homemade if possible.  I added some bouillon too.Cook over medium heat until it begins to thicken.

 Add 1 can of diced tomatoes and some hot sauce.  I don't make my gumbo too spicy.  I offer hot sauce and let everyone add their own amount of heat.

 I ended up adding more frozen stock.  Add stock until you have the right consistency which should be slightly thick.

Then start adding anything you like.  I roasted some chicken thighs and cut them into cubes and added them.
 Then I added a can of lump crab meat.

And I threw in 2 pounds of frozen shrimp.

 And crab legs...gotta add crab legs!  Yum!  Serve it with a scoop of rice.


Anonymous said…
wow, that's a fancy potfull, I bet they all loved this too!
I have never eaten this,
Anonymous said…
I read this at work and became so hungry :-) It has been too hot to do anything here but it has finally cool down and thunder is closing in.

Have a great day!

Guillaume said…
This looks delicious and filling. I needed something like this tonight.
I love gumbo, unfortunately, my stomach can't handle it any more. I do miss it though. This recipe looks delish.
Mary Ann said…
Our house is in the No Gumbo Zone :-)
Bad stomach or not..I would eat this!! FANTASTIC! Another addition to my "Joyce" notebook! I think this is one of those recipes that takes a real passion for cooking. This is a recipe you have to FEEL!!!!
Joy said…
It's currently 48F, cold and rainy Down Under and I would love to have a gigantic bowl of gumbo! Yum! I can find okra at the Asian grocery stores here, so maybe I'll try whipping up a batch someday. :)
i am seriously hungry seeing this gumbo. they canceled our Cajun Night here and have no intention of having another at a local restaurant. So sad.
I am a little confused as you say turn the heat off then add the vegetables, the stock and the other ingredients, you make no mention of further cooking. It sounds great but not without further cooking! Have a good day Diane
I don't believe I've ever eaten a true gumbo.
Susan said…
I LOVE gumbo! And yours has everything I love in it -- it must be especially good, stirred as it was with that awesome bat spatula... :)
Fiona said…
Wow that looks so good.
Kay said…
I don't think I've ever had gumbo, but that looks so delicious!