Gumbo. THIS gumbo. There are no two ways about it. You need it in every way possible.
I mentioned yesterday when I shared about making Blueberry Cobbler that my husband and I tried a few new recipes this past weekend.
He was host for another Scout group at the hangar for a few activities and since he wasn’t responsible for anything other than the facility, we decided it would be a great time to test out a few things we had in mind.
This Gumbo is now one of our favorite recipes.
So easy, yet so full of flavor.
Now, I’ve included the recipe as if you would want to cook your own whole chicken for the chicken and the stock. That’s what makes this recipe cooking time 2 hours plus. However, don’t shy away from this recipe because of that. Just switch out rostisserie chicken and take a look at the notes section of the recipe for the changes in how to prepare it. It takes this recipe from the two plus hours down to about 30 minutes!
We made a few changes from a “regular” Gumbo recipe that you might find useful. We skipped the roux. In some places, that might be considered a felony, but it worked.
And you know what? We didn’t miss it!
Actually, of all the folks that tasted it, not one person missed it.
Just look at all that!
Heaven on a spoon!
My husband cooked this Gumbo on the Lodge cooking table in his Dutch oven. You could also very easily cook it over a campfire or however you prefer to cook while camping.
Of course, if camping isn’t your thing or if you are like me and totally want this Gumbo while happily hanging out inside, I’m going to share the recipe for making it stovetop.
However you decide to make it, do just make it.
You’ll absolutely fall in love!
Here’s our Gumbo recipe. I can’t wait to hear how you like it.
- 1 2-3 pound whole chicken
- 3 tablespoons butter
- 2 medium onions, diced
- 1 cup chopped celery
- 2 medium bell pepper, deseeded and diced
- 2 cups sliced okra
- 3 cloves garlic, minced
- 1 pound smoked Polish sausage, cut into 1-inch slices
- 1 cup diced smoked ham
- 1 (14-ounce) can diced tomatoes, with juices
- 1 (14-ounce) can diced tomatoes with peppers, with juices
- 1 (10-ounce) can Navy beans
- 2 tablespoons Ole Bay seasoning
- 2 bay leaves
- 2 cups chicken stock
- 1 pound raw small shrimp, peeled, deveined, and cleaned
- 4 cups cooked rice (optional)
- Wash chicken and place into a large Dutch oven. Cover with water plus about 2 inches. Bring to a boil over medium heat and simmer for about 2 hours. Remove chicken from water and set-aside to cool. Add butter, onion, celery, bell pepper, okra, and garlic to chicken stock.
- Pull chicken from the bone and add back to the stock. Add in Polish sausage, and ham. Cook for about 10 minutes to allow all the juices to incorporate.
- Pour in diced tomates and diced tomatoes with peppers. Smash Navy beans with a fork while in the can and then pour into the Gumbo along with Ole Bay seasoning and bay leaves.
- Bring Gumbo to a boil and stir in additional chicken stock. Cook for 10-15 minutes and then stir in shrimp. Cook until shrimp has turned pink, about 5 more minutes.
- Remove bay leaves from the Gumbo and the Dutch oven from the heat. Serve Gubmo over rice (optional) or by itself.