Everybody that knows me, knows that I love New Orleans, I love my Saints and that gumbo is my favorite dish. I love me some gumbo! It’s so delightfully tantalizing! When I do go out to eat, which isn’t often, I always have to try a bowl if it’s on the menu, but most of the time I get disappointed. So, when I go home to Biloxi or to New Orleans, I make sure to get a bowl or two or three!
For those times when I can’t make that trip back home and I’m craving some gumbo, I make it myself. It’s so easy to make. The first and most important step is making the roux. If you can get that part down, then the rest will be a piece of cake. The roux, which is the slow browning of flour, gives the gumbo additional thickening and flavoring.
If you want a quick and easy recipe for gumbo, then try this one by Paula Deen. It’s a chicken and sausage gumbo and it’s absolutely delicious! I made it a couple of weeks ago and it didn’t last 24 hours in this house. Anyway, give it a try and let me know how it turned out for you.
Season the chicken with salt and pepper. Heat the oil in a heavy-bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt, and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving, add the green onions, shrimp, and chopped parsley.