My family loved this! The only change I made was to use the Italian cooking cream cheese and add the freeze dried chives. I doubled the recipe and used my crock pot for cooking after I made the sauce on the stove. It was amazing!!

Reviewed On: Mar. 11, 2012

Finally a traditional southern gumbo! It just irritates me to see all the gumbo recipes with tomatoes! A REAL gumbo does not have a tomatoes!!!!! I also do not measure any ingredients. I boil 6 chicken thighs ,season the water with celery,onion, garlic(lots),salt and nature seasoning.remove chicken when done and debone. Add the meat back in the broth you just made. Cut up any sausage you like and add that also. Keep it warming. I make a really thick and dark roux but my family loves a strong tasting gumbo. I don't use a cup of oil and flour. I use about half a cup of oil and sprinkle flour while stiring until I have almost a paste consistency. Then I cook in a cast iron skillet on med-low and wisk constantly for quite a while. When it is the color I want(we do dark chocolate) and right before it burns I throw in the trinity! The onion will keep the roux from burning. I cook that for just a few minutes and add it to my slightly boiling stock pot of chicken and sausage. Stir it up to mix in the roux.After it simmers for a while grease may come to the top. I just keep skimming it off. Most times I make a second roux with bacon grease and add that to the simmering gumbo. It gives a really nice flavor. I usually add tony cachere's but that's the only heat type seasoning we use. We always serve ours OVER potato salad not rice. The flavors of the two together will knock your socks off!! And sometimes I boil extra eggs and throw those in the gumbo. And it freezes well too!

Reviewed On: Feb. 26, 2012