Gumbo is hands down one of my favorite foods in the whole world. I grew up eating it and I’ve perfected it over the years. Let me show you how I make it. The base of any good chicken and sausage gumbo is going to start with a root. It’s just fat and flour cooked down till it’s the color of chocolate. And from there, you can start building the flavor in your broth. Chop up about a pound and a half of sausage and get that browning in your pot. And once it’s nice and brown, throw in your chicken thighs. Season it really well with some Cajun seasoning. I added a little extra cayenne, onion powder, garlic powder, and once that’s nice and brown, you can pull it out. Now throw in the trinity, which is just onion, bell pepper, and celery. And when it’s nice and soft, add your garlic. Now, spoon in all our r from earlier along with water and 3 tablespoons of better than bullion roasted chicken base. It’s my secret ingredient. I’ve been using it for years and it adds so much flavor. Now, we’re going to let that r dissolve for about 30 minutes before adding our sausage and chicken. Now, we’re going to let it simmer low and slow for at least 2 hours, but the longer it cooks, the better it tastes. I’ll have the full recipe in the caption. Let me know if you try it. It is so good, y’all.
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Roux
• 1 cup vegetable oil
• 1-1½ cups flour
1. In a heavy-bottomed pot over low heat, whisk together the oil and flour.
2. Stir constantly — don’t walk away!
3. Cook until your roux turns a deep, dark brown (like chocolate), then remove from heat.
Gumbo
• 1 large onion, diced
• 1 large green bell pepper, diced
• 2 ribs celery, chopped
• 2 lbs andouille sausage
• 3 lbs boneless, skinless chicken thighs, cut into thirds (or drumsticks if you prefer)
• 24 cups water (1½ gallons)
• 3 heaping tablespoons Better Than Bouillon Roasted Chicken Base
• 4 cloves garlic, minced
Spices (to taste)
• Britscookin Cajun Seasoning
• Garlic powder
• Onion powder
• Black pepper
• Cayenne pepper
• 2–3 bay leaves
The amount of seasoning will depend on your taste and the type of sausage you use.
Instructions
1. Make the Roux
2. In your gumbo pot, brown the andouille. Once done, remove and set aside.
3. Brown the Chicken: Season well with Cajun seasoning, garlic powder, onion powder, black pepper, and a pinch of cayenne. Brown in the same pot, then remove and set aside.
4. Add onion, bell pepper, and celery to the same pot. Sprinkle with a little more Cajun seasoning and cook until tender!
5. Stir in garlic, cook until fragrant, then carefully stir in your roux until everything’s coated.
6. Pour in all 24 cups of water. Stir in 3 heaping tablespoons of Better Than Bouillon Roasted Chicken Base and toss in your bay leaves.
7. Let it simmer about 30 minutes before adding sausage and chicken back in. Lower the heat and cook for 2–3 hours, stirring occasionally. Taste and adjust seasoning as needed!
8. Serve: Spoon the gumbo over cooked rice and garnish with fresh parsley. #louisiana #fallrecipes #yum #soupseason #EverythingIsPartner #BetterThanBouillonPartner
I’m from Nola and this is my exact recipe too. With some parboiled rice and a side of potato salad
O man that's a mighty rad gumbo 😎
Better than Bouillon Lobster Base is great in gumbo too
Where are you getitng your sausage? I cant find anything like that where i live. Even the butcher shops dont have that quality. Is that a nola special?
I want a huge bowl of that right now.
You did that and Made it easy so it's just gravy thinned out with sausage and chicken and holy Trinity. Perfect I like okra in mine as well
Where did you get that pot
Is it spicy?
No filet or okra? Bruh. This is just cjf without the mushrooms.