Monday, January 7, 2013


Tonight we are settling in to watch the National Championship game (ROLL TIDE!) and eating a tasty Southern meal.  After all, what would the game be if there wasn't a SEC team playing, so we are eating a southern classic!  We have tried several, and I mean several, gumbo recipes over the years, but I finally found a good one in Southern Living a few years ago.  I have made some changes to it and tweaked it a little and it is so good.  Everyone that has tried it loves it.  I made it yesterday and kept in the refrigerator until tonight.  It was even better eating it the 2nd day.
1/2 cup vegetable oil
1/2 cup all purpose flour
1 cup chopped onion
1 cup chopped bell pepper
1 cup chopped celery
1 tablespoon Creole seasoning
2 tablespoons garlic
40 oz chicken broth
4 cups shredded cooked chicken
1/2 pound andouille sausage (1 cut mine into slices at an angle)
1 1/2 cups frozen cut okra
1 pound peeled, raw shrimp
Step 1: In a large pot heat oil over medium-high heat.  Gradually whisk in flour and continue to whisk constantly for 7 minutes or until flour mixture is a chocolate brown color.  DO NOT BURN mixture.  If it starts to stick, take it off the heat and continue to stir.

Step 2: Reduce heat to medium and add onion, pepper, celery, garlic, and Creole seasoning.  Stir continuously for 2 minutes.  

Step 3: Add chicken, chicken broth, sausage, and okra.  Heat to a boil, then reduce to a simmer for 20 minutes.  Stir occasionally.  

Step 4: The last step is to add the shrimp and cook for 8-10 minutes or until shrimp turn pink.  
We eat it served over rice (I use a bag of 10 minute success rice).

This is really a simple recipe, but SO GOOD!  I have found a few tips to make it easier.  Get all of your ingredients out before cooking.  Chop all of the veggies and meat and place into bowls based upon the steps.  That way all you have to do is just dump the bowls when you are ready.   This has become a favorite of ours and I hope you enjoy it too!