When ever the weather gets 50 or below in Louisiana or South East Texas its a perfect excuse to make a pot of Gumbo!! Making Gumbo in Louisiana is like boiling crawfish. There is a million different ways to do it and no two people do it the same. This is the way I do it. 2 pounds smoke sausage, 2 pounds andouille sausage, about 1 1/2 pounds of pork taso and I used a 5 pound bag of chicken leg quarters. They were on sale. I boiled my chicken and removed it to cool. I made about 4 cups of roux and poured it in my chicken stock. Stir this real good you do not want this sticking on bottom of pot. I cut up all my sausage and taso at this time while my chicken is cooling and put in pot with roux. I cut up 2 onions, 2 bell peppers and I guess about 2 cups of celery. Debone chicken after its cool and put everything in pot. Once its starts boiling again add about 3 tb spoons cayenne pepper, a little salt, red pepper and Tonys seasoning. I taste it every once in a while to see what it needs. I cook mine for about 2 to 3 hours on a soft boil. About 30 mins before you think its ready add about 4 cups of cut up okra. I eat my gumbo with a little potato salad in the same bowl. I made this for my Birthday tonight.
Posted on: Tue, 30 Dec 2014 00:29:05 +0000
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