Auntie Em's Guide to Life

A guide to all the important things in life- marriage, family, cooking, gardening, reading, travel, Christian living… And whatever else grabs my attention!

Auntie Em’s Famous Gumbo

on October 17, 2012

Cooler weather is finally hitting Southeast Texas, and that means GUMBO! Gumbo is a Cajun food, which you should always try if you get a chance! (In case you don’t know, Cajuns are the people of French from South Louisiana, chere, who are known for their good food and joie de vivre!)

I’ll print easy, all-in-one-place directions at the bottom.

gumbo

Start with chicken pieces or, if you really want to be authentic, boil a hen. Hens are richer and the meat will hold its flavor. It’s more trouble of course, because you have the skin and bones to remove, but if you’ve got the time, it’s worth it! However, I used breasts and thighs. I boiled half, so I could get broth, and roasted the others, to hold on to more flavor. I had boiled the chicken the night before so I had it chopped and had the broth in a pitcher.

To boil, cover chicken completely with water in a tall stock pot. Salt and pepper liberally!

gumbo, chicken broth

To roast chicken, line a jelly roll pan (a cookie sheet with tall edges) with parchment or foil for easy cleanup. Spray the roasting rack with Pam. If you don’t have one of these gizmos, get one ASAP! They are great for roasting meat and veggies!

how to roast chicken, gumbo

Salt and pepper the chicken pieces, then roast at 400 35-50 minutes. Use a meat thermometer and make sure the meat gets to 180 degrees. Boneless meat like these thighs will cook faster than bone-in parts like the breasts. If you don’t have a meat thermometer either, you need to get to the store!

chopping onion, gumbo

Next chop a large onion and 4 or 5 stalks of celery. My son the chef introduced me to a chef’s knife like the one above. I was a little scared to use one, till he brought his and gave me an inservice. Now I love it! You keep your fingers well out of the way- just rock it up and down and keep your hand on top. Along with a meat thermometer and roasting pan with rack, a good knife is a MUST in the kitchen! Go ahead and invest in a Wusthof or something comparable. It might run $100, but it will last forever. Keep it sharp. It’ll change your life.

chopping onion, gumbo

You can see, you need a lot of onion!

chopping celery, gumbo

You can chop a lot of celery with a big knife!

While you’re chopping the veggies, melt a stick of butter on medium-low heat in a heavy skillet, then add the veggies. saute onion and celery, gumbo

After the onion and celery cook a bit, add some garlic. Lay your knife on top of the clove and smash it! Then mince it.

saute garlic, saute onion, saute celery, mince garlic, gumbo

You want to cook the veggies till they are soft and transparent– this will give you an idea: saute garlic, saute onion, saute celery, mince garlic, gumbo

While the veggies are cooking down, begin chopping up the meat. We like ours in fairly small bite sizes; cut them like your family likes. Again, with a big, sharp knife, you can make quick work of the chicken and sausage! This gumbo was a 3-night- affair, so most of my chicken was already cooked and chopped. I just had to debone and chop the roasted breasts. Here’s a handy hint: If you boil your chicken ahead of time, refrigerate the broth; the fat will solidify on the top and you can remove most of it easily.

roast chicken, gumbo

Now I think the roux is what scares people about making gumbo. I’ve made traditional roux, roux with browned flour only, and jarred roux mix, and I promise, I like the jar as well as any other, and it’s much less time-consuming! There is a trick though, you must get your broth to a FULL, ROLLING boil when you add the mix, or it will never dissolve. Follow the directions for the amount to use. If you like thicker broth, add more; for thinner add less. Then stir, stir, stir! This is the color to expect when it’s blended: I’ve heard it described as a melted Hershey bar.

how to make roux, gumbohow to make roux, gumbo

Once your roux is smooth, add the veggies and the meat, then let it simmer a bit.

Serve it up over rice, and if you are really feeling Cajun, plop some potato salad into your bowl! (I’ve talked to my Cajun friend Peggy and she says it’s so you can get your gumbo and potato salad, but have a free hand for your dessert!)

chicken gumbo

MMM! C’est si bon!

Auntie Em’s Famous Gumbo (serves at least 12– great for freezer meals!)

MEAT:

Boil 1/2 large pkg chicken breasts and 1/2 large pkg chicken thighs.

Roast the rest of the chicken at 400 degrees.

Chop all cooked chicken into desired size.

VEGGIES

Chop 1 large onion, 4-5 large stalks celery. Sautee with 1 stick butter in heavy skillet. Add a large clove of minced garlic. Cook till soft and transparent.

ROUX

Bring chicken broth to a full, rolling boil. Add roux mix. (I use Savoie’s or Tony Chachere’s.)

ASSEMBLING

When roux is smooth, add meats and veggies. Simmer, covered as long as you can stand it.

Serve over rice, and add potato salad for a Cajun experience! Find a Cajun music channel on Pandora and l’aissez les bon temps roulez, chere!

Today I’m linking with The Shabby Creek Cottage and The Lady Behind the Curtain– go visit and see what other goodies you can find!
shabby creek cottage
Cast Party Wednesday


14 responses to “Auntie Em’s Famous Gumbo

  1. Sunshine says:

    So… we can eat supper at your house tomorrow night, right Mom??

  2. LubbyGirl says:

    I love that, “Come ahead on”! So southern. How I miss the South. I never learned any Cajun cooking, so it just might be time to remedy that and defrag my culinary cache. Or, better yet, copy this and defrag hubby’s, since he likes to cook, and I like to eat.

  3. Mmmm….I’m gonna need to try this recipe. Looks so good! Thanks for posting. (I followed you over from Christian Mommy Blogger linkup).

  4. Yum sounds great! We add kielbasa to our gumbo and it’s delicious! Thanks for linking this up to The Fun In Functional!

  5. Sounds so good!! I am going to have to save this and cook this sometime soon!!

    Thanks for linking this up over at WholeHearted Home this week :-)

  6. This dish looks perfect for a Sunday dinner! So heartwarming.
    I would love to have you join my new link party Wednesday Extravaganza! Come by and share this or other recipes. Here is the link
    http://www.hungrylittlegirl.com/1/post/2012/10/wednesday-extravaganza.html

    Can’t wait to see you there!

  7. Becca says:

    Thanks for linking up on my Healthy Tuesday post! :)

  8. [...] Auntie Em’s Famous Gumbo (auntieemsguide.wordpress.com) [...]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Christie In A Year - Extended

Reading All Agatha Christie's Work Until 12th January 2014, initially

Gourmet Quilter Blog

.....because quilting is delicious!

European Royal History

Exploring the History of European Royalty

Need Help Losing Weight?

This Blog Will Guide You Through What Foods to Eat and How to make a Diet Last.

healthnutmumblog

my searches for health

PicMonkey Blog

wisdom and madness from yer pals at PicMonkey.com

Bag of Cupcakes

celebrate. reward. encourage.

Grannys Pantry & Grandads Garden

Age Old Wisdom about how to grow and preserve and cook your own food and use natural medicines

Garden of Eve

Growing my own, from garden to table.

Follow

Get every new post delivered to your Inbox.

Join 747 other followers

%d bloggers like this: