How to Make Gumbo at Home When You Don't Live in South Louisiana

Chicken and Sausage GumboPhoto byM Henderson

Gumbo is a staple in Louisiana. When Autumn begins or the first cold snap happens, natives get their gumbo pots out. People in the state eat gumbo for celebrations and weeknight meals, alike; holidays such as Thanksgiving and Christmas; and, of course, Mardi Gras.

Especially in the southern portion of the state, cooks can find all the items needed in any grocery store. Smoked sausage, jarred roux, and other desired foodstuffs such as smoked turkey wings or necks are easy to come by. In South Louisiana, can think about making gumbo at 10:00 AM and have it bubbling on the stove and ready to serve by noon.

When you live in another region of the country, the only way to get the right ingredients for a good pot of gumbo may be to order them online. This takes time and often involves steep shipping fees.

This is how to make homemade gumbo using things that are available in your local supermarket.

On Roux

You can't have gumbo without roux. There are now many good jarred rouxs that many Louisiana cooks rely on, but these may not be available where you live. Use whatever type of flour you have, it doesn't have to be wheat flour. If you, or your guests, are gluten-sensitive, it's better if the flour isn't wheat.

Rather than making the roux before beginning the pot of gumbo, as many cooks do, we're going to make it in the pan drippings right before adding the broth and water.

Gumbo Ingredients

• 6 bone-in, skin on, leg quarters cut into leg and thigh or 1 fryer, cut-up
• 16 oz. smoked sausage or kielbasa, sliced
• 1 stick of butter
• 2 Tablespoons oil (like olive)
• 1 cup flour
• 2 cloves garlic, minced
• 1 small yellow onion, sliced thinly, then chopped
• 1 small bell pepper, chopped
• 1 jalapeño pepper, seeds removed and chopped (optional)
• 2 stalks celery with leaves on, chopped fine
• 1 small bunch parsley, chopped
• 1/2 cup thinly sliced green onions
• 32-oz. chicken broth
• 16-oz. water
• Creole seasoning, or salt, pepper, and garlic salt

Directions

1. Season chicken.
2. Add one tablespoon of oil to a stew pot and brown chicken in it. Remove chicken to a plate or bowl.
3. Put slices of smoked sausage or kielbasa in chicken renderings and brown just enough to release oil. Remove from the pot and put it with the chicken.
4. In chicken and sausage renderings, sauté garlic, onion, bell pepper, jalapeño pepper, celery, and parsley until wilted.
5. Add the stick of butter and the remaining tablespoon of oil. Cook, stirring, until butter is melted.
6. Add flour, mix very well with melted butter, and cook over medium to low heat while stirring, until roux turns to a deep chestnut color. This can take as long as 20 to 30 minutes; be careful not to burn it.
7. When the roux is cooked to the desired color, add broth and water. Blend well. Bring to a low boil, then lower heat to medium-low.
8. Return chicken and sausage to the pot and let simmer uncovered for about one hour.
9. Add green onions to the gumbo and mix well.

Serve with hot, steamed rice. Bon Appétit!!

If you make this gumbo at home, please let us know about your experience in the comments. I'm anxious to hear about everyone's alterations.