Chicken & Sausage Gumbo with Black Roux

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I’ve seen gumbo made but I have never made it myself.

I seasoned the chicken with some Jamaican Jerk seasoning and browned it in a stock pot. Filled with water and brought it to a boil
I seasoned the chicken with some Jamaican Jerk seasoning and browned it in a stock pot. Filled with water and brought it to a boil.
Fill with water and bring to a boil. Cook for an hour.
Fill with water and bring to a boil. Cook for an hour.

Black Roux

1 Cup Bacon Rendering
1 Cup Bacon Rendering or Peanut Oil or Butter.
1 3/4 Flour
1 3/4  cups Flour.  Whisk till desired color.
Blonde.
Blonde.
Poo
Poo
Dark Chocolate to Black.
Dark Chocolate to Black.  Must keep mixing in order not to burn flour or else you have to start over again.  It is VERY time consuming.
Saute okra till most of the slime is cooked away.
Saute okra till most of the slime is cooked away.
Chop onions, celery and bell pepper (Habaneros for me.)
Chop onions, celery and bell pepper (Habaneros for me.)
Remove chicken from bone and chop sausage.
Remove chicken from bone and chop sausage.
Add everything to the stockpot and bring to boil.
Add everything to the stockpot and bring to boil.  I added a can of Rote-lo and a can of diced tomatoes.
Add roux and season with Cajun seasoning, thyme, basil, bay leaf, salt and pepper.
Add roux and season with Cajun seasoning, thyme, basil, bay leaf, salt and pepper.

Everything is to taste and so there is no real recipe.  Serve with white rice.  =)

2 thoughts on “Chicken & Sausage Gumbo with Black Roux”

  1. This looks great. So would the rice be cooked separately and not mixed with the gumbo, with the gumbo working as a topping instead? I envy your taste testers. =)

    Reply

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