muddocktor
Member
This last little cold spell prodded me enough to cook up a pot of Gumbo today. I had taken out a whole large fryer Sunday night to defrost and sent the wife to get some veggies yesterday. Last night I cut up a bunch of celery, 2 packs of green onions, 2 bell peppers and a bit of fresh parsley before I went to bed so I wouldn't have to do that this morning.
About noon, I drug out the gumbo pot (big magnalite) and put a little olive oil in it and started blanching the veggies.
While these were blanching, I cut up the chicken and set it aside. I cut the meat off of the breast, so we don't have to sift through the gumbo later pulling the small bones out. I also skin the breasts and thighs, but leave the skin on the drumsticks and wings.
I then cut up 3 packs of Polska Kielbasa sausage to add to the gumbo and set it aside. You can use whatever sausage you want but my wife has some severe food allergies and one of the things she is allergic to is paprika seasoning, which is in a lot of sausage. The Polska Kielbasa doesn't seem to bother her though, so that's the sausage I use. I also don't add any seafood to my gumbo due to her allergies. She is highly allergic to seafood, unfortunately.
After blanching the veggies, I add a few quarts of water and some Slap Ya Mamma and bring things to a hard boil. I then add some Savoie's dark roux to taste and after it's dissolved I add the chicken and sausage and bring back to a boil. We like a thick roux, but some folks like their gumbo thinner and lighter. After everything is back up to a boil, I lower the temp and simmer. Here is it simmering. I had just added a pint of water to it to make up for evaporation, so that why it wasn't bubbling when I took the pic.
I also have some eggs boiling to add later on before serving. We like to add hard boiled eggs to our gumbo, but again that is something some folks don't do. We also don't add okra, since I can't have a bunch of seeds due to medical reasons.
I use the ready made roux instead of making my own for 2 reasons.
1. The Savoie's dark is a very good roux. I can make roux as good, but I inevitably end up burning myself with splashing or popping oil.
2. It's the easy way out.
Making roux right ain't for wusses like me. 
I hope y'all enjoyed my little gumbo post here.
Jim
About noon, I drug out the gumbo pot (big magnalite) and put a little olive oil in it and started blanching the veggies.
While these were blanching, I cut up the chicken and set it aside. I cut the meat off of the breast, so we don't have to sift through the gumbo later pulling the small bones out. I also skin the breasts and thighs, but leave the skin on the drumsticks and wings.
I then cut up 3 packs of Polska Kielbasa sausage to add to the gumbo and set it aside. You can use whatever sausage you want but my wife has some severe food allergies and one of the things she is allergic to is paprika seasoning, which is in a lot of sausage. The Polska Kielbasa doesn't seem to bother her though, so that's the sausage I use. I also don't add any seafood to my gumbo due to her allergies. She is highly allergic to seafood, unfortunately.
After blanching the veggies, I add a few quarts of water and some Slap Ya Mamma and bring things to a hard boil. I then add some Savoie's dark roux to taste and after it's dissolved I add the chicken and sausage and bring back to a boil. We like a thick roux, but some folks like their gumbo thinner and lighter. After everything is back up to a boil, I lower the temp and simmer. Here is it simmering. I had just added a pint of water to it to make up for evaporation, so that why it wasn't bubbling when I took the pic.
I also have some eggs boiling to add later on before serving. We like to add hard boiled eggs to our gumbo, but again that is something some folks don't do. We also don't add okra, since I can't have a bunch of seeds due to medical reasons.
I use the ready made roux instead of making my own for 2 reasons.
1. The Savoie's dark is a very good roux. I can make roux as good, but I inevitably end up burning myself with splashing or popping oil.
2. It's the easy way out.
Making roux right ain't for wusses like me. I hope y'all enjoyed my little gumbo post here.
Jim
But gumbo still tastes good without okra. 
So, once again, Thank you.
