I have lived in Louisiana nearly all my life and this is a dish we make regularly. My husband likes it year round! There are many,many ways to make gumbo, but this is how I make it.
You gotta start with a good roux:
Put equal parts of 1/2 cup oil & 1/2 c flour in a pot (do NOT use a plastic spoon to stir because it gets HOT!). I cook it on medium high to high.
Stir until it is as brown as you like.
Make sure you don't walk away and you must stir it continually so it won't burn.
This is where I start to get anxious. If you burn it, you will be aggravated - so don't stop stirring!!
Notice the smoke...don't be alarmed if your fire alarm goes off.
I like a dark roux (think the color of milk chocolate).
Hurry up and add some water now!
If this is your first time, you might want to have a little water pitcher waiting to pour in there.
I usually carry the pot to the sink and fill it there - while complaining about how hot the steam is and wondering why I don't use a little pitcher of water, too.
I am not sure if this is available anywhere except Louisiana, but this stuff is good & works in a pinch!
I add enough water to be a couple of inches deep then stir until it is smooth.
Then I add onions (I used 3)
and celery (about 4 stalks).
I cheated and used some frozen bell pepper and frozen green onions because that's what I had handy (about 3/4 c bell pepper and about 4 green onions).
Then I stir until they are soft.
Time to season.
This is about how much salt, pepper, & Tony's I use. I also add garlic or garlic powder to taste.
Remember the camera adds 10 lbs...
My hand is so chunky...
I don't want to diet because I have jiggly thighs, I want to diet because I have a fat hand.
I think I have a complex...
I had already chopped up my sausage and can't remember how much I cut up - so I am showing you. I would guess about a 1 1/2 - 2 pounds.
Don't skimp on the sausage. Sausage can make or break your gumbo. I am having a hard time finding good smoked sausage here in Alabama. My husband actually brought this up from Louisiana. Get the best you can - maybe at a smokehouse or butcher.
My favorite sausage is from Bourgeois Smokehouse. You can shop from their website, too! The smoked sausage is $4 per pound.
I add my sausage now. If I use raw chicken pieces, I add it now. I like to cook the chicken on the bone in my gumbo but hubby prefers it off the bone.
Let it cook a little while then add your chicken (that has been boiled & deboned) and your broth.
We eat it over rice. Sometimes I boil eggs & peel them and throw them in the pot...yum.
This is good served with potato salad and french bread!