Jay’s Gumbo

Jay’s Gumbo

1 cup flour

1 cup oil

1 large onion, chopped

1 stalk of celery, chopped

1/2 green bell pepper, chopped

3 quarts chicken stock.

2 tablespoons Bayou Crown Cajun House Seasoning

6 boneless skinless chicken thighs 

3-4 links of smoked sausage, sliced

3/4 cup fresh parsley, chopped

3/4 cup green onions, chopped

Season chicken with additional Bayou Crown Seasoning. Set aside.

Chop trinity (onions, bell pepper, celery). Set aside.

Make roux in a heavy bottom pot using 1 cup oil to 1 cup flour. Heat oil over medium heat and slowly stir in flour. Use whisk or roux spoon to stir constantly over medium heat or medium high, if comfortable. Cook to a milk chocolate color. (Do not walk away from the stove or stop stirring because the roux will burn. If you see black specks start over.)  

Immediately lower heat and stir in trinity to stop roux from overcooking.

Slowly add 3 quarts of the stock while continuously stirring until well blended. 

Add 2 tablespoons Bayou Crown Seasoning and sausage.

Bring to a gentle boil, cook for 30 minutes.

After 30 minutes carefully add chicken (seasoned w/ Bayou Crown) 

Return to a gentle boil and cook until tender about one hour.

Turn off heat to allow oil and fat to come to the surface and skim off oil.

Break up or cut chicken into smaller pieces if needed.

Return to a boil and adjust thickness and seasoning to your liking.

Add green onion and parsley. Simmer for 15 minutes

Serve gumbo with rice and potato salad. Garnish with fresh green onions.

Serves 6.

Kitchen Notes:

  • Feel free to skim off oil during the entire cooking process as it separates from the roux, doesn’t have to be only once. 
  • Gumbo will be even better the following day though may need to add a little water when heating as it will thicken a bit.
  • I prefer my roux darker than milk chocolate just be carful not to burn. You can also slowly lower the heat as you get closer to your desired color to start cooling your roux. 
  • Always best in a cast iron pot.


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