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Aunt Paula’s Cajun Gumbo!

May 13, 2013

1 1/2 cup flour
3/4 cup vegetable oil (corn oil is best)
1 whole cut up chicken (or approx 3-4 lbs breast or thighs)
2 lbs. andouille sliced (or any lean smoked sausage)
3 ounces tasso (or 4 slices smoked bacon or smoked ham)
2 lg. onions chopped
1 bunch green onions (add at very last 5-10 min of cooking)
1 cup celery chopped
1/2 cup fine chopped parsley or 1/4 c. dried

2 tablespoons Tony Chachere’s Original Creole Seasoning (or 1 1/2 teaspoon salt, 1 1/2 teaspoon black pepper, 1 teaspoon cayenne pepper)

1 tablespoon Tabasco
2 1/2 quarts water (chicken stock is better but not necessary) ——————————————————————————–

Put oil and flour in a large heavy pot. Brown flour to make a dark roux about the color of milk chocolate.
When roux is browned add onions, parsley, celery and garlic. Keep heat on low and saute until soft. About 10 minutes. Stir often so nothing sticks to the bottom of the pot.
The roux will darken as the vegetables cook .
Add water, chicken and all other ingredients except for green onions. Reserve those until the end. Stir well. Bring to a boil, reduce heat to low and simmer at least two hours.
( I take my chicken out when done and de-bone it and add back in the last 5 min of cooking so it doesn’t shred up or come off the bone.)
. Add more water if needed as the gumbo cooks and the liquid reduces. Stir occasionally.

At the end of the cooking time add the green onions, stir and cover. Let stand for 15 minutes. Salt to taste at this point.

Serve with cooked white rice
My family doesn’t add file, tomatoes or okra to this as each addition makes a different type of gumbo – you can add shrimp, crab meat or oysters during last 10 min, of cook time. add or take away any ingredients anything goes if you like it.


Paula Rodriguez-Fontenot


From → Cooking, Holidays

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