Friday, January 27, 2012


I can't begin to count the number of times I've made this gumbo - sometimes just as it is written below and sometimes to fit the dietary restrictions of my friends and family. Because Jason is allergic to most seafood, my standard recipe doesn't include it at all; however, I have occasionally split gumbo into two separate pots and added shrimp to mine. In case you have dietary restrictions, here are some alterations that have worked in the past for me:

* Making this recipe gluten free is super easy because there is only one substitution: instead of using wheat flour use sorghum flour. (Also, make sure that your Andouille sausage is gluten-free. Whole Foods is a good option.)

* I recently made this for a friend who is breast-feeding, but because she isn't able to do spicy, I left out the cayenne pepper and substituted the Andouille sausage for Spinach-Feta sausage.

* For those of you who don't eat pork, there are great chicken sausage options that still have a kick.

* I also had success making this recipe meat-free when my best friend was eating vegetarian. Just leave out the meat and switch out the chicken broth for vegetable broth. Add a can of sweet yellow corn and 2 cups of diced cooked potatoes. You can also add more green pepper.

Kelley Gondring

Finely dice:
1 green bell pepper
2 small white onions
3 stalks celery

Place in medium bowl and set aside.

Coarsely chop:
1 green bell pepper
1 small white onion
3 stalks celery
15 pieces okra

Place in a separate bowl and set aside.

In a large pot, bring to a boil:
6 cups chicken stock

In a large saucepan, heat:
3/4 cup olive oil/vegetable oil
Once oil is hot, add 1/4 cup at a time:
3/4 cup flour

Whisk together to incorporate all the flour, being careful not to let flour burn (this is a called a roux). Immediately add half of the finely diced vegetables. Reduce the heat and let veggies cook for 5 minutes. Add second half and let cook 10-15 minutes or until veggies are tender.
2 whole bay leaves
2 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon black better
1/2 teaspoon thyme
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
3-4 cloves minced garlic

Cook 2 minutes more, stirring enough to prevent garlic from burning.

Turn off heat. One half cup at a time, add the roux to the boiling chicken broth, stirring so that there are no clumps. Reduce heat and let broth simmer so that the flavors continue to develop. Cover.

Place into a medium bowl:
1.5 pounds Andouille sausage, sliced into half moons

Trim and cut into bite-sized pieces:
1.5 pounds dark meat chicken
Place in small saucepan and cook until no pink remains. Drain and place in bowl with sausage.

Add the coarsely chopped veggies and a little olive oil to the large saucepan. Sauté on medium for 10-15 minutes or until tender. Remove from heat.

Add the sautéed veggies, cooked chicken, and sausage to the broth.

Serve over rice.

Eat up!

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