The Gumbo All the Kids Are Talking About
This flavorful recipe from Logan Racca’s mom, Jessica, has earned rave reviews from the neighborhood’s toughest critics—hungry kids! Warm, hearty, and made with love, it’s a winner.
Ingredients:
For the Roux
- 1 1/4 c. of all-purpose flour
- 3/4 c. of vegetable oil
For the Gumbo
- 5–6 boneless chicken breasts (optional: add a pack of boneless thighs)
- 2 lbs smoked sausage, sliced (1 pack Savoie’s green onion + 1 pack Foreman’s or Frank Fontenot’s preferred)
- 1 large onion, diced
- 1 bell pepper, diced
- 1–2 heaping spoonfuls of minced garlic
- Creole seasoning + salt & pepper to taste (Slap Ya Mama recommended)
- 2 (32oz) cartons of chicken stock
- 1 tsp. of hot sauce (optional)
- 1 c. of chopped green onions
- Water as needed
- Cooked white rice (for serving, we like Parish Rice)
Instructions:
- Make the Roux: In a large Magnalite pot or Dutch oven, combine flour and oil over medium heat. Stir constantly for 30–45 minutes, until it reaches a deep chocolate brown. Do not stop stirring—roux can burn quickly.
- Add the Veggies: Immediately stir in the onion and bell pepper. Cook for 5–7 minutes, then add garlic and cook for one more minute.
- Add Stock & Seasoning: Pour in both cartons of chicken stock. Add Creole seasoning. Bring to a boil and let it cook down for one hour.
- Add Sausage: Add about 2 cups of water, then stir in the sausage. Let it cook down for another hour.
- Add Chicken: Cut chicken into large chunks, season, and add to pot. Keep at a rolling boil for 45 minutes. Add water if needed.
- Simmer & Finish: Simmer uncovered for 1–2 more hours, stirring occasionally. (The longer it cooks, the better it tastes.) Turn off heat before chicken begins to shred. Stir in green onions and adjust seasoning to taste.
- Serve: Spoon over hot white rice. Garnish with extra green onions if desired.
Notes:
- Don’t rush the roux, it’s the heart of your gumbo.
- Keep tasting and adjusting seasoning and adding water as it cooks down.
- Gumbo tastes even better the next day!