Friday, February 20, 2009


Ohh, this is so good!!! I have never tried gumbo before I tried this recipe because I don't like rice and every time I saw gumbo, it had rice in it. The nice thing about this recipe is the gumbo is poured on top of rice instead of being mixed in. The secretary at Ryan's work, Lisa, gave him this recipe for Christmas. She packaged the spices, a cornbread mix, and rice in a nice bag and gave it to the guys. (I have the picture of the mix after the recipe.) It made such a nice gift!

The gumbo has a lot of prep work and is a little time consuming, but it is really easy to make!


1 small onion, chopped finely
1 small green pepper, chopped finely
1 Tbl. minced garlic
4 Tbl. butter
5- 14.5 cans chicken broth (8-10 cups)
2 Tbl. creole seasoning (she used Tony Chachere's)
3/4 c. burnt flour*
1 lb. skinless smoked sausage, sliced (thin or thick)
2 c. cooked chicken, cubed

Saute' onion, green pepper, and garlic in butter. Bring chicken broth to a boil. Add burnt flour and stir well. Add saute' mixture. Add remaining ingredients. Simmer for 1 hour. Serve over 1/2 cup of cooked rice and with a slice of cornbread.

Can add shrimp, okra, crawfish...

* To burn flour: Turn on stove exhaust fan, ceiling fans, crack a window, and take the battery out of the smoke detector. Burning flour creates a lot of smoke and a horrible smell.

In a frying pan, add about 1 1/2 c. of flour. Cook over medium high heat until brown. Be sure to keep stirring. Let cool and using a sieve or slotted spoon, remove chunks.

This is how Ryan got his gumbo mix

She included the burnt flour with the creole seasoning mixed in a small bag, cornbread mix, and a small box of rice.

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