Chicken Shrimp & Sausage Gumbo Part 2

Today was a new day to continue cooking the Gumbo while having my morning coffee. The Stock Pot contents was jelly so reheating had to be done first so it could be drained & strained. While the pot was warming up I took advantage of the time to slice up the Garlic Smoked Sausage for frying.

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We received this handmade large, very deep, ceramic bowl for a wedding gift and its perfect for straining stocks. The colander fits right inside of it. I did a bit of a dump allowing the stock pot contents to drip well before spooning the rest in. I was afraid the contents was going to fall on the Island making a greasy mess. After draining I used a very fine screen colander to strain the stock too. A nice Amber stock remained, even the Black Pepper was caught in the strainer.

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After cleaning the pot out I add the Sausage for a slow fry to build caramelized flavor glaze in the pot bottom. Once finished the Aromatics are used to de-glaze the pot enhancing the stock even more. You can see the pot bottom is clean, all that flavor is now mixed into the aromatics.

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The roux is just equal parts AP Flour & Oil, here I used Canola but I prefer a higher smoke point oil for Roux.

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Once you get the Roux to this color constantly whisking you can take the skillet off the fire and keep stirring till it is cool enough to not scorch. It will continue to darken if just allowed to do so.

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Once the Roux and Stock are one I add the roasted Garlic I made yesterday. By peeling then mashing with a fork it easily breaks up in the Gumbo while continuing to cook.

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Rotisserie Chicken is very tender. I only boil the Gumbo for 1 hour after adding the Chicken so it doesn't fall apart. I do chunk it up a bit with a knife before adding to the pot. The last 20 minutes of cooking I add the Shrimp. The Shrimp was cleaned, de-veined, and chunked into 3rds before adding.

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The seasonings were adjusted in the last half hour with the seasonings in the photo. I use a little bowl to taste the Gumbo with allowing it to cool enough to pick up all the flavors to fine tune the end product.

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I uploaded a video to YouTube showing the end product. Thanks for reading.

Finished Gumbo - YouTube

https://youtu.be/SWbjG7rbBYw?si=icXVie2wm7p5xbjD

This turned out really good. Looks delicious! Big bowl or two should have you feeling full and happy. Thanks for sharing.

Looks great! I bet it taste better!!!

It amazes me how many people try to make a gumbo quickly by buying box or can stuff. It's simple to do correctly just a little time consuming. When done correctly with fresh ingredients it is hard to beat on a cold winter day.
Bon Temps!

Dave, thank you for fixing my post. I will have to learn how to do that. Maybe PM me the instructions if not to much to write.

Bed of rice time .....put that gumbo to sleep..... and yum

Some good looking eats

Glad you made enough for me! I want two Jethro bowls please and that just the appetizer before the main course! :Rofl

Looks delicious!

Cold and rainy here. That would make for some good eats tonight

Mine is very similar. I also add a cut bell pepper and a tablespoon of diced jalapenos to the vegies. And I add a small bag of frozen okra. No I don't do anything about the "slime". I put the okra into the roux as soon as it is the right color. Then smother for about 15 minutes. The cold okra stops the roux from cooking further and keeps it from scorching. I then add the roux/okra to the broth until the consistence is how I like. I appear to make the gravy a little thinner than yours, more "soupy". Yes I am a cajun from south La. and have been cooking gumbo's and jambalayas for most of my adult life. Man gumbo is a touchy subject on La. FB sights, especially if you put tomatoes in it. I don't , but to each his own. I just worry about making sure I cook plenty and it taste's good.

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Originally Posted by "D"

Mine is very similar. I also add a cut bell pepper and a tablespoon of diced jalapenos to the vegies. And I add a small bag of frozen okra. No I don't do anything about the "slime". I put the okra into the roux as soon as it is the right color. Then smother for about 15 minutes. The cold okra stops the roux from cooking further and keeps it from scorching. I then add the roux/okra to the broth until the consistence is how I like. I appear to make the gravy a little thinner than yours, more "soupy". Yes I am a cajun from south La. and have been cooking gumbo's and jambalayas for most of my adult life. Man gumbo is a touchy subject on La. FB sights, especially if you put tomatoes in it. I don't , but to each his own. I just worry about making sure I cook plenty and it taste's good.

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When you hit Morgan City heading west the Gravy get thinner than New Orleans (my family has been there almost since the beginning of the city). Mobile, Al. Gumbo is really a stew. I must admit I made the Roux for Wild Ducks but when I thawed them out I didn't care for their smell. Wild Ducks to Chicken is no comparison in flavor profile but I wasn't making another Roux to finish. One of the reasons I left the Chicken in larger chunks. I'm with you it is richer than normal for us too using Chicken but still eats well.

Looks great, I been known to use the little salad shrimp when being lazy lol. might make some this weekend.

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Originally Posted by Rojo

When you hit Morgan City heading west the Gravy get thinner than New Orleans (my family has been there almost since the beginning of the city). Mobile, Al. Gumbo is really a stew. I must admit I made the Roux for Wild Ducks but when I thawed them out I didn't care for their smell. Wild Ducks to Chicken is no comparison in flavor profile but I wasn't making another Roux to finish. One of the reasons I left the Chicken in larger chunks. I'm with you it is richer than normal for us too using Chicken but still eats well.

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Being born and raised in Mobile. I have eaten plenty of that muddy water gumbo. I definitely is interesting how gumbo changes from place to place. Gumbo there has rice in it. Imagine my surprise when I got gumbo somewhere else that was a little gumbo over a bed of rice. All this gumbo talk has got me wanting a batch now.

Dang that looks good! I'm just sitting here having my morning coffee and my mouth is watering already, time to go cook something.

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Originally Posted by DockShootinJack

Being born and raised in Mobile. I have eaten plenty of that muddy water gumbo. I definitely is interesting how gumbo changes from place to place. Gumbo there has rice in it. Imagine my surprise when I got gumbo somewhere else that was a little gumbo over a bed of rice. All this gumbo talk has got me wanting a batch now.

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The big culture cuisine shock to me is some eat Gumbo over Potato Salad........:dono

I was slacking on my "Likes & Thanks". Thank you all for reading and especially commenting about all of the posters in the Cooking Crappie sections presentations as I really enjoy everyone's perspective & wit!

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Originally Posted by Rojo

The big culture cuisine shock to me is some eat Gumbo over Potato Salad........:dono

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Ouch. That sounds brutal

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Originally Posted by Rojo

When you hit Morgan City heading west the Gravy get thinner than New Orleans (my family has been there almost since the beginning of the city). Mobile, Al. Gumbo is really a stew. I must admit I made the Roux for Wild Ducks but when I thawed them out I didn't care for their smell. Wild Ducks to Chicken is no comparison in flavor profile but I wasn't making another Roux to finish. One of the reasons I left the Chicken in larger chunks. I'm with you it is richer than normal for us too using Chicken but still eats well.

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I was actually one of the last babies born in the old hospital on front street in Morgan City along the Atchafalaya river. The mayor, Dr. Brownell delivered me. I was born in March 1955, and the hospital closed the next month, with a relocation to the current one. Gumbo is a stew/soup to me. Many variations, but tasting good is what matters. Best one I recall ever tasting was a dove/andouille blend. Call me up next time , when it's ready. lol. By the way I am going to make a lemon ice box pie using your recipe tomorrow, while I cook chili. Only difference is I will bake a pie shell. Wife does not care for the graham cracker crust. She would tolerate it, but I would rather make it like she likes it.

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Originally Posted by "D"

I was actually one of the last babies born in the old hospital on front street in Morgan City along the Atchafalaya river. The mayor, Dr. Brownell delivered me. I was born in March 1955, and the hospital closed the next month, with a relocation to the current one. Gumbo is a stew/soup to me. Many variations, but tasting good is what matters. Best one I recall ever tasting was a dove/andouille blend. Call me up next time , when it's ready. lol. By the way I am going to make a lemon ice box pie using your recipe tomorrow, while I cook chili. Only difference is I will bake a pie shell. Wife does not care for the graham cracker crust. She would tolerate it, but I would rather make it like she likes it.

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Sounds awesome to me. Been a long time since I was downtown on the river in Morgan City. My wife is Pennsylvania Dutch, super fantastic Baker, with my Meyer Lemon tree still full of jumbo sized Lemons She is going to teach me how to make a pie crust from scratch for the very first time while the Arctic Blast has us inside. I'm going to make a Lemon Meringue pie next and will post the good & bad up when finished.

Quick story, we were catching out of the Mobil dock there, Air Log got a new helicopter the S-76 Sikorski, they never even loaded the chopper with the ballast and did the test flight after putting it together. We were the guinea pig flight out. Well I was fascinated with the dash board and was watching the digital readouts on the two turbines. Right over the River one of the displays bounced then went to zero. The helicopter dropped to a unnerving position and the pilots were trying to limp over to the Patterson Airport. I looked out the window as we crossed over to the tall cypress trees and was thinking I would rather crash in the river than those trees. Since the helicopter wouldn't hover we has to make a running landing at Patterson. As we landed we bounced several times and the long blades of the S-76 almost hit the runway.