Preparation time: 15-20 min
Cooking time: 30-45 mins
Serves: a lot
This is the gumbo that my dad taught me, that his mom taught him, that... ya you get the picture. No tomatoes! My family would disown me.
Dice up all the vegetables and have everything ready BEFORE you start, especially the trinity. Read how to make the roux before you begin as well, this is the only thing you can screw up, so read!
The Roux: In a large pot over medium heat, melt the shortening and then add the flour. Stir constantly, keep stirring, no really why are you reading the directions you should have done this before hand, go back and stir. If it starts to smell like burnt popcorn, don’t panic, that’s fine. For people starting to make roux’s I tell them to cook the flour until it looks like coffee with cream and smells like burnt popcorn. The darker the roux the better the flavor, however just as soon as it’s done, it’ll burn just like that. So as soon as the roux looks like coffee with cream, throw in the trinity. Once you get the hang of cooking roux’s try for the darker roux’s.
Saute the trinity for about 10-15 mins. then add just enough water to cover the vegetables. Add the rest of the ingredients, add more water just to cover and bring to a boil. Turn down heat and let simmer until chicken is cooked through, or better yet, cook it all day on low heat until the chicken is falling off the bone. Serve in a bowl with about a cup of long grain rice.
I estimated on the spices based on what I like, feel free to play around with the quantities. You’re the one that has to eat it, not me.