On a recent visit to see my mom, she decided show me how to make her Gumbo. My mom, mamaw as the grandkids call her, loves to make Gumbo. When I was growing up my mom never made Gumbo. I think she saw Emeril make it on the Food Network and knowing my mom, she thought "I can do that better than Emeril". See mamaw is now 82 years old and she knows more about cooking than most people. Another thing about mamaw is she does not like fish of any kind. Matter of fact she calls shrimp sea worms! Now that makes anyone want to eat that! SInce there is no fish in her recipe, she uses chicken and beef sausage! Why that combo I don't know! Anyway this is her recipe and it is very good. If you like yours spicy add hot sauce to it. I think mine was better than hers but she said it was because she spent too much time showing me how to cook the gumbo!
Here it is, I hope you enjoy it as much as I do. I think of her every time I think of Gumbo and that day we spent together making it.
Can you tell, the photos were taken before I purchased my new micro lens for my Nikon camera. Next time I will take better photos, promise!
3 large skinless, boneless chicken breasts
salt & pepper
¼ cup vegetable oil
1 lb. smoked beef sausage (skinless Eckridge brand) cut ¼” pieces
½ cup flour
¼ teaspoon garlic salt
5 tablespoons butter
1 large onion chopped
1 green, red, orange or yellow bell pepper chopped
3 stalks of celery chopped
1/8 cup dried parsley
¼ cup worchestershire sauce
4 cups hot beef broth
1 can (14.5 oz) of crushed fire-roasted tomatoes (Muir Glen)
1 cup frozen cut okra
Season each chicken breast with salt and pepper on both sides. Heat oil in heavy Dutch oven over medium heat. Brown chicken on both sides.
Remove chicken and chop into bite size pieces, keep warm.
Add sausage to pot and brown.
Remove and keep warm.
Add 2 tablespoons of butter to remaining oil. Sprinkle the flour into the pot and stir into a roux.
Stirring constantly, cook for approximately 10 minutes. Let roux cool 5-10 minutes.
Then add the remainder 3 tablespoons of butter to the roux until melted. Return to medium heat and add the onion, garlic salt, peppers, and celery. Cook for 10 minutes constantly stirring.
Now add worchestershire sauce, parsley and beef broth, salt and pepper to taste. Add back the chopped chicken and sausage, bring to a boil, turn burner to a simmer and cover. Let simmer for 45 minutes.
Add tomatoes and okra and simmer for 1 hour.
May be eaten over rice or like a stew.