Category: Soups -

Houma Gumbo     

Ingredients:
1 cup Oil/Fat
1 cup Flour
Trinity - 2 Yellow onions, 5 Celery stalks, 2 Green peppers
3 Cloves garlic, minced
1 pkg Hillshire Sausage, sliced
Chicken quarters, 1 per person
2 - 16oz cans chicken broth
1/2 cup Parsley
1 tbl Kitchen Bouquet
1/4 cup Worcestershire
1 pkg Zatarains Jambalaya Mix
Cajun or Creole Seasoning to taste (Tony Chacheres or Aderianes)

Green onions, sliced
Rice, 1 serving per person

Preparation:
I got this recipe while deployed with the Red Cross to Houma, LA (Sept 2008-DR159-09). I was invited to help cook with a cajun gentleman who was preparing meals for us during our stay in Houma. He did not use a recipe on paper but helped me write one down. We cooked the gumbo in a large metal kettle outside and used a 4ft wooden ladle to stir. Great times...

Start by making a Roux
Equal parts fat(oil) and flour(1 cup each)
The mixture is stirred until the flour is incorporated and then cooked until at least the point where a raw flour taste is no longer apparent and until the desired color has been reached. The final results can range from nearly white to nearly black, depending on the length of time it is over the heat and its intended use. The end result is a thickening and flavoring agent. Use caution when making your roux. Use low heat and stir constantly, until roux is the color of a copper penny, about 45 minutes. Set aside and let Roux cool while continuing to stir so as not to burn. Once the roux has cooled skim off excess oil.

Dice onions, celery, and peppers. Sauté onions in 2 tsp EVOO until onion edges start to brown. Add celery, peppers, garlic, and cook until soft. Add sausage and cook over medium-low heat for 5 minutes.

In a large pot add chicken broth, roux, parsley, trinity, sausage, chicken, kitchen bouquet, Worcestershire, and gumbo mix. Bring to boil and lower heat to a simmer. Cook for 45 minutes.

Enjoy over a bed of rice adding green onions and cajun seasoning to taste.

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Instant Pot Instructions:
Make roux in the oven: Preheat oven to 375F. Heat cast iron skillet over low heat. Add oil and flour to skillet, whisk well. Place skillet in oven 75-90 minutes until dark brown. Whisk every 25-30 minutes.

Or make roux in Instant Pot on saute. Whisk often, about 25 minutes.

Working in batches, brown trinity, garlic, sausage and chicken in instant pot. Add all remaining ingredients, including roux.

Cook on high pressure 10 minutes, 10 minutes natural release. Serve over rice.

Date added: 2013-04-18
Number of visits: 2364