What do to do with a freezer full of left-over cooked meats and sausages? Make a gumbo! I won’t be so bold to say that this is a traditional gumbo, but I will say that this left me and scraping the bowl!
I think the most daunting part of this is making a roux, which is only laborious because you have to constantly stir it for about 20-25 minutes. I mean it. Don’t walk away. Don’t answer the phone, start texting, or grab the remote. Making a roux is serious business, but if done correctly it will serve you well!
The Basics
- Diced onion – about 1 cup
- Diced celery – about 1 cup
- Cooking oil – about 2 tbsp, and 1/3 cup
- Diced meats – I used precooked chicken, ham, turkey sausage and andouille sausage. If you are going to buy something, I would say definitely spurge on the andouille sausage. You can add shrimp too.
- Flour – 1/2 cup
- Chicken broth – About 2 cans
- Green onions – Green part cut on a bias
- Cooked rice
- Salt and pepper
- Okra – I used frozen, but feel free to use fresh okra.
- Spices – I like using some 1 tsp ground sage, 2 bay leaves, and 1/2 tsp garlic powder.
The Rundown
Saute onions and celery in 2 tbsp of oil until onions are translucent. Set aside.
In a dutch oven or a cast iron pot, add the 1/3 cup of oil and heat over medium heat. Add 1/2 cup of flour and whisk. It will look blond (to the left). Keep whisking and moving the blond roux so it doesn’t burn. This will take about 20-25 minutes until you see the color start changing. Keep cooking until it becomes brown (to the right), like milk chocolate.
Carefully add the broth and keep whisking until all broth is added.
Once the base starts boiling, add all the meats. Then add the spices and cooked veggies.
Bring gumbo to a gentle boil and let cook for about 15 minutes, covered. Add okra and cook for about 10 minutes more. Stir occasionally. Skim off any excess fat. Add salt, pepper and spices to taste.
Serve over hot rice with a sprinkle of green onions.
Tags: big meal, medium difficulty, soup and stew
