I grew up in Southeast, Texas in a little town called, Orange. The last town you will drive through before entering Louisiana. Both of my grandmother’s were from Louisiana and cooked the best Cajun foods! I could never live up to their level but I learned a thing or two from watching them in the kitchen. Gumbo was a staple in our home growing up. It is still one of my favorite dishes in the cold winter months.
I don’t make my gumbo exactly like my grandmothers because I don’t have access to the same ingredients living in Arizona. I have found a quicker way that taste just like grandma’s recipe. I use the Louisiana Brand gumbo mix for my roux. It would take my grandmother two days to prepare her roux and cook down her okra from her garden. Sometimes I will go to our local farm and pick fresh okra to put in our gumbo. Makes it just a little more special.
The most common meat to put in my gumbo is chicken. If my husband has been out hunting, I will throw in some cotton tail rabbit or quail. The rabbit makes the BEST gumbo in my opinion. We have also done seafood gumbo but it’s not my favorite. My aunt puts meatballs in her gumbo like grandma but I skip that step as well. I do steam my okra in vinegar to prevent my okra from being too slimy.
Gumbo is most often served over a bed of white long grain rice. DO NOT use that minute rice stuff because I can still see my grandmother rolling her eyes at me for that one. I like to make home made potato salad just like my grandmother’s and put it right on top of my gumbo. TRUST me on this one because it’s SO good!
1 Louisiana Gumbo Packet
6 cups of chicken broth
1 smoked sausage link (Andouille), cut into slices
3 Chicken Breast or Rabbit
Fresh or Frozen Okra (cut)
Vinegar for steaming
- Start off by adding 4 cups of chicken broth into a gumbo pot and boil your chicken breast for about 30 minutes. Once chicken is done, set aside to cool.
- Add the remaining 2 cups of chicken broth into the gumbo pot. Whisk in the gumbo packet mix, bring to boil to thicken, then reduce heat.
- Pull apart the chicken and place back into the gumbo pot, let it simmer for about an hour.
- Place sausage into gumbo pot and let simmer another hour.
- Place fresh or frozen okra into a steaming pot, pour vinegar over okra and steam for about 30 minutes.
- Next place the okra into the gumbo pot and let simmer for an hour.
- Serve over white rice and with homemade potato salad!
Steaming the okra will reduce the amount of slime.
You may need to add 1-2 cups of water as the gumbo cooks and thickens. Gumbo shouldn’t be runny or too thick.