- 4 quarts of water or ½ water and ½ chicken stock
- 4 heaping TBLS or half a jar of premade roux (to taste). I use half a jar for a richer flavor
- 2 pounds chicken thighs cut and seasoned with Tony’s Cachere’s OR 1 pound Andouille sausage, thinly sliced
- 12 oz. tasso sliced thin (may substitute spicy or Portuguese chorizo)
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 4-6 garlic cloves, minced
- 2 stalks celery, chopped
- ½ cup green onions, chopped
- ½ cup parsley, chopped
- Potato salad
- Dissolve roux in water over medium heat and let boil for 30 minutes.
- Add chicken, sliced sausage, tasso, garlic, and vegetables (onion, bell pepper, celery). Bring to a boil.
- Lower to medium heat and cook until chicken and vegetables are tender (about 1-1.5 hours).
- Add more water/chicken broth (because it will cook down) and cook for an additional 45 minutes.
While gumbo is cooking, fix rice (medium grain, if available), potato salad (without mustard), and soft boil eggs, enough for each person you’re serving.
- Add green onions and parsley about 15 minutes before serving.
- Peel and add boiled eggs 10 minutes before serving.
Serve gumbo (with a boiled egg) on top of rice and/or potato salad with French bread and enjoy!
Ellen’s quick tips:
- Buy 2 rotisserie chickens instead of uncooked thighs
- I use Savoie’s Roux and Savoie’s andouille sausage. You can get both from the Cajun Meat Market in Marietta and the roux is also available on Amazon.
- When we lived in Lafayette, most people used the jars of roux; however, homemade roux is unbeatable. Just use 1 1/2 cup of flour and a 1/2 cup of oil. It’s a long process and you have to stir the roux the whole time or it will burn!
- Use your Turkey leftovers instead of chicken thighs for the Georgia/Georgia Tech game. This is sure to be the best food at the tailgate!