Soups & Stews

Gumbo - 2017
​​​​​​​​​​​​​​Recipe courtesy of Joan Wozny

INGREDIENTS
  • 4 TBS butter (if using regular roux) -OR- 1 TBS canola oil (if using dry roux)
  • 4 TBS flour (if using regular roux) -OR- 1 cup flour (if using dry roux)
  • 1 onion, chopped
  • 1 green bell pepper, chopped (optional)
  • 2 celery ribs, chopped
  • 1 teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 1 teaspoon of thyme leaves, finely chopped
  • 2 bay leaves
  • 3 garlic cloves, minced
  • 4 cups of chicken broth or seafood stock
  • 2 lbs of boneless skinless chicken thighs (whole)
  • 1 pound chopped or thinly sliced smoked sausage such as andouille or kielbasa
  • 6 scallions, sliced
  • 1 teaspoon white vinegar
  • 2 cups of rice

​​PREPARATION
Regular Roux Method
  • Melt 4 tablespoons of butter in med-low hot large pot
  • Stir in 4 tablespoons of flour. Stir until nutty smelling and copper brown (color of penny)
  • Add onion, celery, (optional green bell pepper,) sauté 5-7 minutes until vegetables are soft.
  • Add paprika, cayenne, black pepper, salt, thyme, bay leaves, garlic and cook for 45 seconds
  • Add 2 cups of chicken broth or seafood stock, stir and scrape bottom of pot
  • Add chicken to mixture and simmer 20 minutes
  • Remove chicken from pot, place on plate
  • Add sausage to pot, remaining 2 cups of broth or stock, simmer 20 minutes
  • Shred chicken to bite size pieces
  • Remove bay leaves from pot, add chicken, scallions, vinegar, and salt to taste.
  • Serve with rice

Dry Roux Method
  • Pour 1 cup of flour in a skillet and place in a 425-degree oven for 45 minutes, until the color of cinnamon.  Remove from skillet and put in a bowl to cool. 
  • Add 1 tablespoon of canola oil to large pot, medium heat until shimmering. 
  • Add onion, celery, (optional green bell peppers,) sauté 5-7 minutes until vegetables are soft. 
  • Add paprika, cayenne, black pepper, salt, thyme, bay leaves, garlic and cook for 45 seconds
  • Add 2 cups of chicken broth or seafood stock, stir and scrape bottom of pot. 
  • Add chicken to mixture and simmer 20 minutes, turn off heat
  • Remove chicken from pot, place on plate
  • Add 2 cups of broth or stock to dry roux in a bowl, whisk until there are no lumps
  • Turn pot on med high heat, add dry roux mix, whisking
  • Add sausage to pot, simmer 20 minutes
  • Shred chicken to bite size pieces
  • Remove bay leaves from pot, add chicken, scallions, vinegar, and salt to taste.
  • Serve with rice

Optional: Add sliced frozen okra to taste, if desired. 

Joan received this recipe from her dear friend, Donna Albritton. Ben and Emma went to school with Donna and Steve's girls, and we've known them for years. Born and raised in Baton Rouge, Donna knows gumbo!

This recipe is what Donna's mom used when Donna was growing up. When her mom passed, Donna found her mom's handwritten recipe and it's now framed and proudly hanging in Donna's kitchen. We're honored that she shared it with us so we can share it with our family and friends!