When Uncle Chris was just a toddler, Pa’s brother-in-law was in seminary, so Nana and Pa visited him and his wife in New Orleans. Pa’s sister made authentic gumbo using a recipe that a local had shared with her. Nana has used this same recipe, with her changes, ever since. If you need instructions for cooking a whole chicken, you can look at Nana’s chicken and dressing recipe. Another option that her girls often do is buy the rotisserie chickens that are already cooked.
Ingredients
- 2 ½ – 3-pound whole chicken (Save chicken broth.)
- ½ cup oil
- ½ cup flour
- 1 cup bell peppers
- 1 cup onions
- 1 teaspoon celery seed
- 2 cup carrots
- 1 ½ pounds Eckrich smoked sausage
- 3 teaspoons salt
- 1 teaspoon black pepper
- 1/8 teaspoon cayenne
- 2-3 tablespoons parsley
- 2 bay leaves
- ½ teaspoon thyme
- 1/8 teaspoon powdered clove
Instructions
- Pressure the chicken in water. (For more details on cooking a whole chicken, look at Nana’s chicken and dressing recipe.)
- When cooled, remove meat from the bone set aside. (Make sure to save the broth.)
- Make a roux by cooking oil and flour until it’s the color of pecans. (You will think you have burned it!)
- Add chopped vegetables and sauté for 10 minutes.
- Add sausage and cook for another 10 minutes.
- Add water to reserved chicken broth until you have 2 quarts of liquid. Pour into roux and sausage mixture.
- Add chicken.
- Add spices.
- Cook at least one hour, or all day if you wish.
“O taste and see that the Lord is good: blessed is the man that trusteth in him.”
Psalm 34:8