What is Gumbo?
Gumbo is a stew or soup that probably originated in southern Louisiana during the 18th century. It typically consists of a meat or shellfish stock, a thickener, and seasoning vegetables, which can include celery, bell peppers, and onions (a trio known in Cajun cuisine as the “holy trinity”).
Kinds of Gumbo
Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice file’ powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat. The dish likely derived its name from either the Bantu word for okra (kingombo) or the Choctaw word for file’ (kombo).
Make Chicken and Sausage Gumbo!
2/3 cup of all purpose flour
2 onions, chopped
1 teaspoon minced garlic
2 green bell peppers, seeded and chopped
2 stalks celery, chopped
10 cups water
1 (14 1/2-ounce) can chopped tomatoes, with their juice
3-4 pounds skinless, boneless chicken breasts, cut into pieces
1/2 teaspoon dried thyme leaves
1 pound reduced-fat sausage, sliced into 1/4-inch pieces
1 bunch green onions, chopped
1 tablespoon Worcestershire sauce
- Preheat overn to 400°F. Place flour on baking sheet, bake 20-30 minutes, stirring every 7 minutes, or until flour is brown (color of pecan shells). This process works well in toaster oven. Set aside.
- In large, heavy pot coated with nonstick cooking spray, saute’ onion, garlic, green peppers, celery until tender. Add browned flour (roux), stirring constantly.
- Gradually add water, tomatoes, chicken, and thyme. Bring to a boil, lower heat, and simmer 45 minutes – 1 hour, or until chicken is tender.
- While gumbo is cooking, brown sausage in skillet or in microwave overn. Add sausage, green onions, Worcestershire sauce to gumbo, cooking 10 more minutes. Serve over rice.
Makes 10-12 servings.
Get Up & Geaux Activity!
You’ll have some time to kill while the gumbo simmers, so get up & geaux with these Super Strong Chicken Squats!