“Gumbo” … ?

I think what I created today can be classified as gumbo, but whether or not it would garner approval from a gumbo afficionado I am not 100% positive. It tastes nothing like the kind my Louisianian aunt makes, but we’ll roll with it. There was a moment in making this that I was sure that it was going to be non-edible (hey! I made roux for the first time today! and I didn’t mess it up!), but it turned out just fine. Taste-tested by a friend, I’ll count this as a success. PS. is gumbo a soup? Let’s say no, for variety’s sake.


1 lb andouille sausage              1 rotisserie chicken

6 hardboiled eggs                       2 cups chopped onion

2 cups chopped celery               1 large green bell pepper (chopped)          

28oz can of diced tomatoes    4 cups chicken broth                

2.5 cloves pressed garlic          7 tbs flour                                    

3 – 4 tbs vegetable oil                2.5 tsp Creole seasoning          

Hot cooked rice

Hard boil six eggs and then set aside. In a large bowl, combine celery, onion, pepper, and garlic. In a small bowl, combine tomatoes and Creole seasoning. Chop the chicken and toss it in another bowl. I used an entire rotisserie chicken, but it was small.

In a large Dutch oven, cook the sausage over medium high heat for about 5 minutes. Remove the sausage with a slotted spoon, leaving the drippings behind; drain sausage on paper towels before adding to bowl with chicken. Add the oil and flour and whisk constantly for 5 minutes. Add the vegetables and cook on medium-high heat for about five minutes, stirring often. Stir in the chicken broth and tomatoes and bring to a boil. Then cover and reduce the heat, allowing it to simmer for another five minutes. Finally, add the chicken and sausage.

Cook the rice. I have a fancy rice cooker, so I just popped the rice in once everything was on the stove

Keep it simmering until ready to serve. At some point before eating, peel and add the hardboiled eggs (whole) to the gumbo. These are totally optional, but my aunt does it this way! You can make as many as you want, depending on how many people you are serving. When you’re ready to eat, serve over the rice.



Bread bowl totally optional! I just ate mine over rice, but it makes for a pretty picture!