Meaty, spicy stew with chicken, shrimp, and sometimes sausage too--how could a man resist? This Creole and Cajun specialty takes a little time, but when you take a bite, you'll agree: it's worth it.
This recipe was given to me by my Mother who lives on the Mississippi Gulf Coast. I have to throw a party each time I make this, it needs to be shared with others! Serve over rice and garnish with parsley and green onion.
My Great-great grandmother's recipe, modified over 4 generations. I still can't believe it was FINALLY written down! The gumbo should be thin but not watery. P.S .-- I have a 3-gallon pot that I use to cook this and it is usually about 3/4 full. (Make sure you know the basics of making roux before you try this. If the roux is not dark brown, the gumbo will not have the rich taste necessary to give it that special taste). This is good for several days. It can also be frozen and reheated. Enjoy!
Cajun and German flavors merge happily in this easy gumbo recipe.
This is a very simple and very delicious entree. Serve with rice or pasta (or like me right out of the pan when no-one is looking). I make it on the side burner of my grill so I can be near the flame for other items ;-)
Here's a wonderful and easy recipe for chicken gumbo. I've combined the best of ingredients from other gumbo recipes and have come up with this version.
This gumbo can be expensive to make, so I only get to make it once a year, usually on New Year's Eve, outside, over an open fire (of course). I save the juices from the Thanksgiving turkey, which really puts this gumbo over the top. This is one of those recipes that I worked for years to perfect, and now it's perfect, so I don't dare change anything else. But, that's MY taste. Anybody is free to change whatever they want. Latigo