Gumbo is the Queen of Delicious Soups (+ Recipe)

Posted October 3, 2017 by Amber in Real World / 8 Comments

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Here in New England, we have two cultural soups:  Clam Chowdah, and Lobster Bisque.  People travel here for these soups.  They make it a summer staple to go to Bahstan and get some clam chowdah (after pahking the cah in Hahvaad yahd… okay, enough of the stereotypical Boston lingo).  I am not one of these people.  I have a seafood allergy, and even then just the idea of chowder makes my stomach churn.

I like something that packs a little more of a punch.  Something rich and howling and sassy.  Something… from Louisiana.

I’m a gumbo girl.

I discovered gumbo in college, watching The Princess and the Frog, of all things.

Okay, so the gumbo doesn’t look all that appetizing.  But it’s a cartoon, of course it doesn’t!  Fact of the matter is, gumbo’s a soup and soups don’t photograph well.  See, I’ll prove it to you:  here’s the one that I made a couple weeks ago:

Soups don’t need to be pretty.  Soups need to taste like heaven.  This one left my apartment smelling like a classy creole restaurant and tasted like dreams, so that’s really all I ask from the world.

Gumbo is a one of those foods that makes your entire house spell like spice and soul.  It’s the type of food that digs deep down and blossoms with warmth, wrapping around your heart and giving you that cozy feeling right into your bones.  If you’ve never had gumbo – whether it’s traditional New Orleans style, or even a homemade version like mine, you’re missing out.  I know this isn’t a bookish post, but at the moment I am feeling pretty passionate about making sure everyone in the world has tried gumbo at least once, so here’s my recipe, and I hope you think it’s delicious.  I do!


5.0 from 1 reviews
Chicken & Sausage Gumbo
 
Prep time
Cook time
Total time
 
This incredible gumbo will make your mouth water. With a rainbow of flavors, I hope it coverts you to a gumbo fan like me.
Author:
Recipe type: Entree
Cuisine: New Orleans
Serves: 10 servings
Ingredients
  • 1 c. flour
  • ¾ c. vegetable oil
  • 1 white onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, finely chopped
  • 1½ qts (48 oz) chicken broth
  • 4 andouille sausages (I like Aidele's), chopped
  • 1 tbsp. hot sauce
  • 1 tsp. creole seasoning
  • 1 tsp. cajun seasoning
  • 3 bay leaves
  • rice (optional)
  • chopped green onions (optional)
  • 3 c. chopped chicken (pre-cooked)
Instructions
  1. First you need to make a roux. YOU HAVE TO BE PATIENT. Add the flour and vegetable oil to your large stock pot and stir CONSTANTLY on low with a whisk. If you stop stirring, the roux will burn, and you'll have to start over. Stir the roux until it is a deep chocolate brown; this takes about an hour.
  2. Once your roux is beautiful, add your chopped onion, pepper, celery, and garlic to the pot. Simmer, stirring constantly, for 6 minutes.
  3. Add the chicken broth and bring it to a boil. Bring it back down to a simmer, and add your sausage, hot sauce, seasonings, and bay leaves. Honestly, you can use one of the other on the seasonings - I like both. I also tend to be a bit generous on my seasonings, so feel free to use less or more to taste.
  4. Leave the pot uncovered and simmer for 1 hour.
  5. Add your chopped chicken, and simmer for another hour, stirring every 15 minutes.
  6. Remove from heat and serve with rice and topped green onions!

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I know it’s a lot of work, but REALLY, you won’t regret it.  Any good soup cooks slow and the way all these flavors blend together is magic.  MAGIC.  I promise.

If you try out this gumbo recipe, let me know how it turned out and if you liked it!

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Have you ever had gumbo before?  Do you prefer seafood gumbo, or the “land” gumbo I use?  What’s your favorite kind of soup?  Do you ever read while eating dinner?

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8 responses to “Gumbo is the Queen of Delicious Soups (+ Recipe)

  1. I. Love. Gumbo. My family was introduced to it YEARS ago when Emeril Live was still a thing on Food Network. Bam!

    My lovely memories aside, I’ve never managed to make a batch myself that didn’t taste like crap. I don’t know what it is but I’ve never conquered gumbo. I think it may be the roux. I am not a patient woman.

    • Amber

      It’s almost DEFINITELY the roux! I’m not very patient either… I have to keep reminding myself of the end result! The first few times I made gumbo, I didn’t make enough roux and it tastes very different. 🙂

  2. Aaaaahh yes! When you mentioned Gumbo, the first thing that comes to my head is “The Princess and the Frog”!

    I’ve never tried gumbo before. I love all kinds of soup, so I think I’d totally enjoy gumbo. Sadly my mom doesn’t let me enter the kitchen because she thinks I’ll 1. make a mess, 2. hurt myself and 3. start a fire but if I could, I would definitely try making this!

    My favorite kind of soup… well, that’s hard to answer. I love borscht, goulash, bak kut teh, miso soup… but the best soup I’ve ever had is a chicken broth I had in a small cafe in Germany – it’s really delicious!

    • Amber

      If you come across it, or feel brave and want to sneak into your kitchen ;), it’s very good! It’s a rich soup, but soooo flavorful. I’ve seen jambalaya in a couple restaurants in the next year – fingers crossed gumbo is next!

    • Amber

      Roux is scary. I was a bit nervous when I first started making this, but I found this website which really helped. They talk about the correct color and temperatures and what not, and it made a huge difference for me.

      I don’t have any beef vegetable soup recipes! Which is too bad, because it’s quite good and probably very crockpot friendly… maybe something I should look into.

  3. Danielle

    First off, what is roux?! Second off, the only soup I’ve had is the cheap Ramen noodles in a bowl lol. My Jamaican family is big on soups, so they make all kinds, but I’ve never had gumbo. It looks and sounds good, though! 🙂

    • Amber

      Roux is a base. 🙂 It’s made by mixing flour and vegetable oil over heat and stirring CONSTANTLY until it’s a really dark brown (but not burnt). It makes the sour thick and rich!

      My husband loves that ramen. 😉 He adds egg and pork and green onions. 🙂