I love Gumbo. It’s usually on my menu plan for the days following Christmas. The reason being that you can use your holiday leftovers when making it. I had leftover ham from a Christmas Party, about 2 pounds of leftover roasted chicken from Christmas night and 4 large homemade sausage links the neighbor down the street gave to us. That’s not to mention the veggies, all leftovers from my holiday cooking.
Ingredients: 8 or so servings
- 2 Tb unsalted butter (or bacon grease)
- 2 Tb flour (or almond flour)
- a handful or so of shredded carrots
- 2 stalks of celery, diced
- 1 onion, chopped
- 1 bell pepper, chopped, (I use whatever I’ve got left in the refrigerator, a little green, a little red, a little yellow)
- 3 to 4 cloves garlic, minced
- 3 to 4 cups diced cooked chicken or turkey, (I use whatever I have leftover from our holiday dinners. Whether it be chicken or turkey.)
- 1 cup or so of diced ham (again leftovers from a holiday meal)
- 4 pork sausage links, casings removed and sliced
- 1 can @ 28 oz whole tomatoes, use juice and tomatoes, break the tomatoes up with a fork.
- 1 can @ 10oz RoTel diced tomatoes, use juice and tomatoes
- 6 cups chicken broth
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper
- 1/4 tsp ground sage
- 2 tsp file powder
- salt and pepper (if needed, we never add it)
In a large stock pot over medium heat melt the butter. Sprinkle the flour over the melted butter and stir constantly with a wooden spoon until the roux reaches a light caramel color. Add the carrots, celery, onions, bell peppers and garlic. Stir the items well so they become fully coated with the roux. Continue to cook these for another 3 minutes or so. Add the chicken or turkey, ham, sliced sausage, whole tomatoes and diced tomatoes. Stir to combine all ingredients. Pour in the chicken broth then stir in the thyme, cayenne pepper and ground sage. Bring the gumbo to a low boil then reduce the heat to low and simmer for 1 hour. Sprinkle the file powder over the Gumbo, stir well and serve. We love our Gumbo served in a nice size bowl over rice, usually my “Spanish Rice”, but any rice would be fine.
Suggestions: Do you want to make this in your crock pot? Well start it in your stock pot on the stove then right before you are to add the chicken broth and spices put the mixture into your crock pot. Once in the crock pot add the broth and spices, stir well to combine and cook on low for the entire day. Right before serving add the file powder. This recipe is great for freezing. There’s only 2 of us so after our meal I freeze the remainder for some other time. If you want a more traditional Gumbo, just add 12 ounces or so of fresh deveined, tail removed shrimp right before the file, cook until they turn pink, then add the file, stir and serve.