Gumbo is one of those recipes that can be made with just about anything you have on hand.

Ask any southerner what the secret to a good gumbo is and they will tell you that the secret is in the roux.

Knowing how to make a roux is almost a requirement to marry a southern man –so I’ve been told.

Recipes like this one are not only traditional here in New Orleans, but they are staples in our homes.

Don’t get me wrong, we have stews, soups, and cockpot recipes galore… but a southern man (and the in-laws) measure the quality of a wife by her ability to make a good roux- the base to any gumbo and southern soups like etouffees.

This is by far one of my favorite recipes to whip up. It is simple but it requires attention. This time, I made it with the extra turkey we fried for thanksgiving.  Fried turkey? Oh yes, southerners are all into frying turkeys, chickens, cornish hens…

This turkey doesn’t stand a chance

This past week, we had “all the kids home.” Meaning, we had my (teenage) brothers-in-law visit from Florida. They’ve been coming once or twice a year and we are always happy to have a full house.

I am grateful that Joey shares my humor in the kitchen. The boy loves food and he “gets me.” Can’t you tell?

Fried turkeys are finger lickin’ good

I loved, loved, loved feeding everyone! And boy, two teenagers can sure eat! Joey was my guinea pig with all things food.

Thanksgiving Poboy: turkey, gravy, cranberry sauce – grilled

My experimenting with all things leftovers had no limits. I think I hit a new record for amazing food with this thanksgiving pizza.

Thanksgiving Pizza: gravy, turkey, cranberry sauce & cheese

I will be sharing my brick oven pizza dough recipe very soon… but know that it’s super easy to make and freeze!

Me and pizza dough.

Ok, ok. It was more about spending family time together than the food. Alex is in Wii heaven when this uncles come into town. I feel bad for the older boys because my little one does nothing but beg them to play Wii.

Wii Boxing prior to Alex’s knockout win (at the in laws)

And then, there is the…. “Dad, we NEED 4 player!”

Late night Wii-a-thon

But I swear we also played educational stuff like backgammon. Alex loves it and has started to add on his own! Who knew that there were fun ways to teach kids how to do simple addition?!

Alex, setting up his game before breakfast

After cooking breakfast, lunch and dinner for seven people for five days I was pretty exhausted. I was also tired of using the fried turkey in all things thanksgiving leftover recipes. The last of the turkey was used in this chicken gumbo recipe that everyone loved. There were no leftovers! Seriously, one HUGE pot of gumbo and no leftovers.  I invited other family members to eat and we enjoyed it along with some french bread and rice.

I encourage you to make this gumbo for your family. It’s easy, full of flavor and delicious. Enjoy! xo

Chicken gumbo

★★★★

4 from 2 reviews

• Author: Laura Fuentes - SuperGlueMom
• Prep Time: 30 mins
• Cook Time: 2 mins
• Total Time: 32 mins
• Yield: 6-8 1x

Ingredients

Scale 1x2x3x

• 1 cup vegetable oil
• 1 cup all-purpose flour
• 1 ½ cups chopped onions
• 1 cup chopped celery
• 1 cup chopped bell peppers
• 1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into ½-inch slices
• 6 cups chicken broth -or homemade stock
• 1 pound boneless chicken meat or turkey, cut into chunks or shredded
• ½ tsp cumin
• ½ tsp paprika
• ½ tsp oregano
• 1 ½ teaspoons salt
• ⅛ teaspoon cayenne pepper
• 3 bay leaves
• 1 tablespoon file powder (optional)
• Cooked rice for serving

Instructions

1. Combine the oil and flour in a large pot over medium heat (use a cast iron one if you have it). Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the meats, spices, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 2 hours.
2. Before serving, skim off any fat that rises to the surface. Remove from the heat. Stir in file powder (optional). Remove the bay leaves and serve in deep bowls.
3. Add ¼ cup scoop of cooked rice on top.