I guess it is about time I posted my version of a Louisiana gumbo, seeing as how it is one of the few New Orleans classics yet covered on my site. We did etouffee, jambalaya and even sauce piquant so why not round things out with a memorable gumbo recipe. This is not seafood and okra gumbo which many people will say is the only way to make a “real” New Orleans style gumbo, but that is nonsense. I love seafood gumbos and I love this Ya-Ya version which is inspired by Mr B’s Bistro in New Orleans. I think it is a good thing that there are so many versions. More for me to eat!

Making the roux can be is tricky especially if this is your first time. Please take a moment to read my Crawfish Etouffee recipe, which outlines a few things to keep in mind when preparing a roux before proceeding. Remember, if you see dark specks in the roux at any point, it is burnt and you must start over. Take it nice and slow.

INGREDIENTS:

• 1 cup (2 sticks) unsalted butter
• 1 1/2 cups all-purpose flour
• 1 red bell pepper diced
• 1 green bell pepper, diced
• 1 medium onion, diced
• 1 celery stalk, diced
• 10 cups chicken stock
• 2 tablespoons chicken base (for a richer stock, optional)
• 1 tablespoons Angel Dust seasoning, found here, or your favorite Creole blend
• 1 teaspoon ground black pepper
• 1 teaspoon dried hot red pepper flakes
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1 tablespoon chopped garlic
• 2 bay leaves
• 2 tablespoons kosher salt
• 1/2 lb andouille sausage, cut into 1/4 inch-thick slices
• 1 ½ to 2 lbs chicken, roasted and boned (I buy the herb roasted whole rotisserie chickens cooked daily at my local grocer and simply de-bone them)
• Tabasco® sauce to taste
• Cooked rice

PREPARATION:

1. In a large stockpot melt butter over moderately low heat. Gradually add a third of the flour, stirring constantly with a wooden spoon, and cook, stirring constantly, 30 seconds. Add a third more flour and stir constantly 30 seconds. Add remaining third of flour and stir constantly 30 seconds. Continue to cook roux, stirring constantly, until it is the color of dark mahogany (check the picture), about 45 minutes to 1 hour. Your arm will get tired!

2. Add the bell peppers, onions and celery then stir constantly 30 seconds. Add the stock  and stir constantly to prevent lumps. Then add all remaining ingredients except chicken, rice, and Tabasco sauce and bring to a boil. Simmer gumbo, uncovered, 45 minutes, skimming off any fat and stirring occasionally. Add chicken and simmer 15 minutes. Adjust seasoning with Tabasco. Serve over rice.

Serves about 12 if served as a soup and about 6 as a main course.

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