how to make authentic Louisiana style gumbo?

my mom has visited Louisiana many time saying how good the gumbo is and i wanted to make some for her birthday because i usually cook for it. i have been searching the internet with no prevail. i know she wants chicken and sausage over rice. Ive been searching recipes and some say no roux, some say dark roux, some say soup like consistency, some say thicker, some say use a powdered gumbo mix, some say use fish stock some say chicken stock. i just don't know what to use. i just want a good tasting gumbo that's a thicker consistency she said she had. does any one have recipes for thicker authentic Louisiana style chicken and sausage gumbo.

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  • 8 years ago
    Best Answer

    Louisiana Chicken and Sausage Gumbo(The Real Stuff)

    Ingredients:

    1 whole chicken, cut up (Save the gizzards and stuff for your dirty rice)

    sausage, as much as you feel like cutting up

    water or chicken broth, how much depends on how big your chicken is and how much gumbo you want

    butter

    flour

    1 large onion, diced

    1 large green pepper, diced

    1 head garlic, diced (as many cloves as you'd like)

    2 stalks celery, cut up

    salt

    pepper

    cajun seasoning

    Directions:

    1

    Melt some butter in your heavy bottomed pot.

    2

    Sprinkle your chicken with a lil bit of flour.

    3

    Brown in the butter (about 5 minutes?) Remove.

    4

    In the same pot, using equal parts butter and flour, make your roux.

    5

    (see my recipe list, if you don't know how to do this, it is posted under gumbo base, aka roux) Once the roux has reached the dark chocolate stage, add the onion, bell pepper and celery.

    6

    In Louisiana, this is known as the Holy Trinity, almost every cajun/creole dish begins with this.

    7

    Add some salt, some pepper and a lot of garlic and saute all the veggies for a little while.

    8

    It doesn't matter how long of a little while as long as you don't let it burn.

    9

    Add chicken back into the pot.

    10

    Start adding your water or broth slowly, stirring the whole time.

    11

    You will know when you have enough by how thick or thin your gravy is.

    12

    If you want thinner gravy, more stock, if you want thicker gravy, less stock.

    13

    Season with more salt, more pepper and the cajun seasoning blend.

    14

    Bring just to a boil and lower heat to a simmer.

    15

    Add sausage.

    16

    Allow to cook long enough for the chicken to began to fall of off the bones or until people are hovering over you trying to snitch spoonfuls of it behind your back.

    17

    (about an hour and a half?) Serve over rice.

    ****************************************************

    Real Cajun Chicken and Sausage Gumbo

    Ingredients:

    1/4 cup all-purpose flour

    1 teaspoon salt

    1/2 teaspoon black pepper

    1/4 teaspoon cayenne

    1 teaspoon paprika

    1/2 teaspoon onion powder

    1/2 teaspoon garlic powder

    6 chicken breasts, skinned and cubed

    1/4 cup vegetable oil

    1 cup all-purpose flour

    1 cup lard (Crisco, or vegetable oil)

    2 cups chopped onions

    1 1/2 cups chopped green bell peppers

    1 1/2 cups chopped celery

    2 quarts chicken stock (vegetable stock, or water)

    3/4 lb andouille sausage, cubed (or hot Italian sausage if you can't find the real deal)

    2 garlic cloves, minced

    3 cups cooked rice

    Directions:

    1

    Mix 1/4 cup of flour with the seasonings and toss the chicken in the mixture until well coated.

    2

    Heat the oil in a large skillet and sauté the chicken over medium-high until browned. I usually do this in batches draining the cooked chicken on paper towels. If the flour in the pan starts to really burn and smoke, turn down the heat or, discard and start with fresh oil. However, I usually can get it all done with one batch.

    3

    Once the chicken is done, combine 1 cup of flour and lard over medium-high heat to make a dark, dark, roux. Stir constantly while it cooks. It should look like burnt peanut butter, this is tricky because the darker the better. But if you go too far and scorch it, it's over.

    4

    When the roux has reached the right color remove from heat and add the chopped vegetables. Stir to remove some heat from the roux.

    5

    Return the roux to the stove over medium-high heat and add the stock, stirring until well blended.

    6

    Bring this mixture to a boil, and add the chicken, sausage, and garlic. Reduce heat and simmer for 1 hour.

    7

    Taste and adjust salt, and cayenne pepper (although it's usually plenty hot, it's a personal preference).

    8

    Serve over hot cooked rice.

    Source(s): GK
  • 8 years ago

    There's as many ways to cook Gumbo as there are southern style cooks. Just pick a recipe & go with it, I use chicken, smoked sausage, shrimp or crayfish, onion, various types of peppers. Some is spicy hot, some is bland with hot sauce added at the table. After you make it a few times your recipe will become your own.

  • Anonymous
    8 years ago

    I grew up with a Louisianna stepmom. Loved her gumbo.

    Here is a recipe for you from

    http://southernfood.about.com/od/crockpotsoup/r/bl...

    A gumbo recipe for the crockpot or a slow cooker.

    Ingredients:

    •1/3 cup flour

    •1/3 cup cooking oil

    • 3 cups chicken broth (I use the top brand canned)

    • 12 to 16 ounces smoked sausage, sliced about 1/2" thick

    •2 cups chopped cooked chicken

    •2 cups diced cooked chicken

    •1 to 2 cups sliced okra

    •1 cup chopped onion

    •1/2 cup chopped green pepper

    •1/2 cup chopped celery

    •4 cloves garlic, minced

    • salt, to taste

    •1/2 teaspoon pepper

    •1/4 teaspoon ground red pepper (optional)

    •boiled white rice

    Preparation:

    For roux, in a heavy 2-quart saucepan stir together flour and oil until smooth. Cook over medium-high heat for 4 minutes, stirring constantly. Reduce heat to medium. Continue to cook, stirring constantly, for about 15 minutes more or until roux is dark reddish brown. Let roux cool.

    Add chicken broth to a 3 1/2 to 6-quart slow cooker. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover and cook on LOW for 8 to 10 hours, or HIGH for 4 to 5 hours.

    Skim off fat. Serve with hot cooked rice.

    Makes 6 servings.

  • 6 years ago

    Here is the best chicken and sausage gumbo recipe in the world

    you will never find a better gumbo recipe anywhere

    find full recipe and written instructions here:

    http://www.spicypantry.com/showthread.php/47-Chick...

    Also watch this video demonstrates how to make that same gumbo.

    http://www.youtube.com/watch?v=rBfeSnvoyCg

    Youtube thumbnail

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  • Taffy
    Lv 4
    8 years ago

    The sausage is key. I can't get decent hot sausage here, and thus the stew I make here does not qualify as gumbo even when all the other ingredients are correct. Elsewhere, I was able to buy decent "cajun hot" (not even authentic!) sausage and it worked just fine.

    Source(s): http://www.gumbopages.com/ I left out the seafood, being allergic, but otherwise followed the eponymous gumbo recipe.
  • 8 years ago

    My bfs mom.puts sausage chicken steak shrimp.and gizzards in hers and the liquid is.more soup.like not a thick.sauce and.she puts.onions and.i.think.creaol seasoning.in.it. Ive never.seen.her make.it.but.just.seen.wats.in.it lol. And she puts.it over rice.and we live in louisiana

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