![]() Ashley is my daughter-in-law, my bonus son Nathan’s wife and happens to have hot sauce running through her veins. Her mother is from Lake Charles, Louisiana and Ashley has lots of great cajun family recipes in her repertoire. This recipe was handed down from her grandmother and as you know, family recipes are the best kind of recipes. I was so happy that Ashley shared this family recipe with me and we all got to enjoy it at our family getaway prior to Christmas this year. We rented a large cabin in the North Georgia mountains, had a day of hiking and finished the day off with this warming gumbo. Perfect way to end an active day. This makes a large amount but can be halved if you want. It’s great to freeze the leftovers for future enjoyment. Prepare Roux (Can be made in advance) 1/2 c butter 1/2 c flour In a medium saucepan saute butter and flour together, stirring consistently for about 15 minutes until the mixture is dark brown. Set aside Prepare chicken 6 chicken leg quarters In a large stock pot, add chicken leg quarters to the pot that is filled half way with water and bring to a boil. Cook until chicken is nearly done, about 20-30 minutes. Ashley likes to remove just a bit prior to it being cooked all the way through and completes the cooking in the actual gumbo to provide additional flavor, but it is easier to pull from the bone if cooked completely. (Alternatively you can prepare the chicken in a multi-cooker or Ninja Foodie to hasten that process along) Remove chicken and allow to cool enough to handle then remove the meat from the bones and set aside. We don’t need the bones. Don’t discard the water as it’s now flavorful and ready to proceed with the gumbo. Saute Vegetables 2 onions, diced 2-3 bell peppers (approx. 1 1/2 lbs), finely chopped 2 sticks butter (yes, 2 sticks, but this is a lot of gumbo) Tony Chachere’s Creole & Cajun Seasoning to taste (Ashley adds quite a bit and this has punch 1 lb andouille sausage, sliced into coins 1 or 2 10 oz bags frozen okra (optional if you love or hate okra) In a medium saucepan saute onions and pepper in the butter until translucent. Add to pot of boiling water that the chicken was cooked in and add in the Tony Chachere’s to taste, the seasoning mix round 1, Roux, chicken that was pulled from the bone and andouille sausage. Simmer for about half an hour, add seasoning mix number 2 and okra if using and cook an additional half hour. Serve over rice and additional Tony Chachere’s if desired for additional spice. Gumbo Seasoning Mix 1 1 heaping Tablespoon salt 2 heaping Tablespoons pepper 2 heaping Tablespoons garlic powder 2 heaping Tablespoons paprika 2 heaping Tablespoons dried thyme 2 heaping Tablespoons dried basil 2 heaping Tablespoons dried parsley 1 heaping Tablespoon cayenne Gumbo Seasoning Mix 2 (second seasoning) 1 heaping teaspoon Gumbo File powder 1/2 heaping Tablespoon garlic powder 1/2 heaping Tablespoon parsley 1/2 heaping Tablespoon dried thyme 1/2 heaping Tablespoon dried basil
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Greetings!Mariann Taylor here of Taylor Kitchen. My husband and I created this site, Pinterest and Instagram accounts, and affiliated YouTube channel as an outlet for one of my passions....cooking. I love to cook and my husband, Tim, is a willing participant in my culinary escapades, as well as chief taste tester. We hope you'll join us, try some TaylorKitchen creations and like and subscribe to our YouTube channel. Categories
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