All-Original American Roots Music and Stories in the Louisiana Bayou Tradition at its BEST!
4 TO 6 POUNDS CHICKEN
1 TO 2 POUNDS SMOKED SAUSAGE (HOTTER THE BETTER)
1 OR 2 SMOKED TURKEY LEGS OR WINGS
1/8 POUND TASSO (OPTIONAL)
1 BIG ONION (SLICED OR CHOPPED)
1 GREEN PEPPER (OPTIONAL)
1/2 CUP GREEN ONION TOPS (BOTTOMS OK, TOO)
1/4 CUP CHOPPED PARSLEY
4 and 1/2 QUARTS WATER
1 TEASPOON SALT
1/2 TEASPOON BLACK PEPPER
1/2 TEASPOON CAYENNE PEPPER
1 PICKLED CAYENNE PEPPER (OPTIONAL)
1 TABLESPOON PEPPER VINEGAR (OPTIONAL)
1 TO 3 TABLESPOONS LOUISIANA HOT SAUCE 1 CUP ROUX (SEE BELOW)
HOW TO COOK THE GUMBO
Boil the water, then slowly add and dissolve the roux (take your time to make sure it dissolves). Add rest of ingredients, boil slowly with pot cover open slightly for 2 hours. Taste and season during last hour of boiling.
Gumbo usually tastes better on the second day; but here’s a way to get the same effect in one day! Cook the gumbo as above for 2 hours. Then, let the gumbo cool, covered, on the stove or in the frig. An hour before eating, reheat it to a simmer.
Make either a Sausage, Sausage and Chicken OR a Seafood Gumbo. Never mix them.
You may add 1 pound sliced okra during last 30 minutes (optional) of cooking before serving. Okra will thicken the gumbo in addition to adding okra flavor.
Serve over rice in a big bowl; about equal portions. A cup of gumbo over a cup of rice is how I like it.
Serves about 15-20 average people OR 4 to 5 Cajuns, Creoles or musicians.
TO MAKE ROUX:
Heat 1/4 cup oil in iron skillet over medium flame. Slowly add one cup flour, stirring constantly with a wooden spatula, and brown flour slowly (allow 20 to 30 minutes) until the color of caramel. Scoop all into a jar or cup and cool. CAUTION! ROUX IS VERY HOT, AND VERY DANGEROUS WHEN HOT! BE CAREFUL!
EAT GUMBO WITH YOUR LOVED ONES!
Bon Apetite' Y'all!
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Photos by Steve Harman Photography, Franklin, TN
MOJO's accordion built by Larry Miller, Iota, LA