Hooray, this is very like the gumbo I grew up with and still make. My roux is the color of a bar of chocolate before I add my veges. We didn't have rotisserie chicken! Now I boil my chicken the day before, put in the fridge overnight, and take off the fat before using. This is just our preference for less fat these days. Growing up, my mom just threw the chicken pieces in the gumbo and let it cook. Thanks for submitting this recipe. I, too, get so tired of so-called "cajun" recipes that are nothing like anything I ever saw in southwest La.
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Hooray, this is very like the gumbo I grew up with and still make. My roux is the color of a...