1galchicken broth may use 16 bouillon cubes with additional gallon of water.
1jarjar roux*see notes for from scratch & Gluten Free options.
Protein
4lbschicken
3lbsAndouille sausage
1.5lbspork Tasso
Vegetables
6onionchopped
2bell pepperchopped
4celery stalksminced or chopped
4clovesgarlicminced
Seasoning
4tspCajun Blaze ™ Seasoning, All Purposemay substitute Epice version for less salt and more heat.
2bay leaf
Toppings
.5cupsgreen onionschopped, optional topping
.5cupsparsleychopped, optional topping
gumbo filéto taste, optional topping
Instructions
Heat water over medium heat, dissolve roux, and let boil for 30 minutes.
Add meat and vegetables. Bring mixture back to boil. If you have meat on bones, allow extra time in this to extract flavor.
Add bay leave(s) and season gumbo to taste with Cajun Blaze ™ Seasoning. Recommend: 4 tsp for 2 gallon recipe.
Lower fire to a medium heat and cook until chicken and vegetables are tender (about 1-1.5 hours).
Add green onions and parsley about 15 minutes before serving, or directly to bowl.
Serve gumbo over steamed rice* and garnish with additional toppings.
Notes
*How to make a roux from scratch:
Heat oil on medium heat in a cast iron or aluminum pot.
Stir in raw flour with wooden spoon (equal parts). This recipe calls for 2 cups oil and 2 cups flour (20 servings).
Take your time and continue to stir. Don't burn your roux. The longer you cook it, the darker it will be, which will provide a deeper flavor.
Roux color:
Light Roux after 3-5 minutes. Use this for white sauces, like white pepper gravy or a bechamel for mac and cheese.
Brown Roux after 6-7 minutes. It will smell a little nutty and turn pale brown.
Dark Brown Roux after 8-15 minutes. This is great for Cajun and Creole cooking.
*Gluten Free option: Use Skinny Roux. This is a Louisiana product and is gluten-free, vegan, keto, paleo, whole30 compatible. *Rice alternatives: Cauliflower rice, potato salad, sweet potato, etc.