Heather purchased a cookbook last year with her Amazon birthday gift card from her Uncle Bryan and Aunt Erin. She chose the “Tiana Cookbook”….you know Tiana from the last Disney princess movie- Princess and the Frog?
She has flipped through the pages many a time asking if we could make something. Last week while menu planning I decided we could finally try the gumbo recipe she has requested….Yumbo Gumbo. My Mom has always been the gumbo maker of the family and I have never ventured into that realm. I’ve always heard that it is the roux that is the hardest to get right. This recipe never mentioned the word “roux”; I guess the author thought that most kids wouldn’t know how to say the word let alone know what it was. It did have a roux though…the seasoning that you use to then thicken up the gumbo. The trick is to keep attending it and stir it constantly. Our recipe actually said to do this in the oven…but how do you stir constantly if the pan is in the oven? We did our roux on the stove top. We also cooked our chicken before putting it in the gumbo….just don’t want to tempt fate with uncooked chicken!
If we can make it, I’m sure you can too! Enjoy.
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon ground thyme (I didn’t have ground but I did mash up the thyme as best as I could)
- 1 teaspoon of Old Bay seasoning
- 1 teaspoon of salt
- 1/2 teaspoon of cayenne pepper
Place mixture into a small pan and stir constantly on medium-high heat until browned. (This takes a while so make sure the kids are settled or you have a kitchen helper that can stand and stir). Set the mixture aside
In a 5-6 quart pot, place:
- 2 quarts chicken stock
- 1 lb smoked sausage, sliced
- 1 cup onions, chopped
- 1 cup green bell peppers, chopped
- 1 cup celery, chopped
Bring this to a boil then lower the heat and simmer for 15 minutes. (this is when you could then start stirring your flour on stove top and you have 15 minutes to get it browned)
Place spice mixture in a bowl.
Stir in 1 cup of water and mix until you have a smooth paste.
Slowly add the paste to the chicken stock, stirring constantly
Add to the chicken stock:
- 1 lb cooked chicken, cut into bite size chunks
- 1 lb shrimp , peeled and deveined
Cook until the shrimp are done- about 15 minutes.
Serve over rice.