Gramp’s Kitchen – Chuck’s Gumbo

Chuck’s Gumbo

1 Cup Flour
½ -1/3 Cup Cooking Oil
½ Cup Onion Chopped
1/3 Cup Celery Chopped
¼ Cup Green Pepper – Chopped
4 Cloves of Garlic – Minced
¼ Teaspoon Black Pepper
1-2 Teaspoon Cayenne
1 Teaspoon Cajun Seasoning
3 – 4 Cups of Chicken Broth Heated
1 Ring Andouille Sausage Skin Removed & cut in ½ inch slices
2 Bay Leaves
Noodles or Rice
1 Teaspoon Emeril’s Western Seasoning
1 ½ lb shrimp
1 Tablespoon Worcester sauce

Other Options: Chicken & Shrimp – Chicken & Sausage – if you use chicken debone 1 chicken cut into bite sized pieces and fry it.

Vegetables: Caramelize them separately, you can do this while you are making the roux or before

Chicken Broth: Heat over low/med heat

• Fry the sausage in a large heavy pot after fried drain and save drippings
• Then create your Roux using the same skillet
• Heat the oil over low heat
• Stir in the flour slowly until it is the consistence of wet sand. Stir it constantly until it is the color of a penny. This could be 30 – 45 minutes. DO NOT BURN
• When the roux is the color of a penny start adding the broth. Pour one cup at a time and constantly stirring. Keep adding warm broth until you reach a med thick consistency
• Add your caramelized vegetables.
• Then add the precooked meat, bay leaves & seasoning
• Bring to a boil for a few minutes
• Then turn to low heat and simmer for an hour stirring occasionally

*Recipe from unknown source. Found in my Grandparents kitchen.


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