Traditional Southern Gumbo
When it's chilly outside, all I want is comfort food. Soups, stews, pasta... all the things! This gumbo is perfect for a cold, winter night. I serve it over rice with homemade cornbread on the side and it is PERFECT. Make it as spicy as you like!
- 1/4 cup butter
- 1/4 cup flour
- 1 small bunch of celery, diced
- 1 onion, diced
- 2 tsp garlic
- 1 TBSP cajun seasoning
- 1 bay leaf
- 1 can stewed, crushed tomatoes
- 6-8 cups chicken broth
- 1 pack of smoked sausage, sliced & pan fried
- 2 cups of chicken, cooked & chopped
- 1 pound of shrimp (peeled & deveined) that have been sauteed in butter, garlic & old bay seasoning if you like
- In a large, skillet, melt butter over medium-low heat, then add flour. Stir constantly, for about 10 minutes until the roux starts to darken.
- Add onions & celery, and stir until softened, then add seasonings, diced tomatoes, and bay leaf. Then add chicken broth and bring to a boil. Reduce heat to low and simmer until thickened, stirring occasionally for approx 30 minutes.
- After the 30 minutes, add in the chicken, shrimp & sausage and stir. Cook for about 5-10 more minutes. Serve over rice with cornbread. ENJOY!