Now, as delicious as I'm sure those recipes are there is no possible way they could compare with my family's recipe. So, that is what I will be sharing with y'all. It's really not that different from many gumbo recipes. You have a roux, you have some protein, some okra, a few various other ingredients. What makes it stand apart, and what is it's real secret ingredient, is time. No, not thyme, really, time. Lots and lots of time. This is very much a Sunday kind of meal. Or an unemployed housewife all by herself for 3 weeks while her husband is at a training class kind of meal. Yeah. I'm making a huge pot of gumbo all for myself. It's probably best though as this was my first attempt at cooking it! I usually leave it to the pros, my step-mother or Grammy.
|There's a chicken in there, I swear|
Day two is when it really gets fun. You start by making a roux. I used a 1/2 cup of vegetable oil and a little over a 1/2 cup of flour. Put the oil in a large pot (I used my dutch oven) and heat on high until shimmering. Then quickly reduce the heat to low and add the flour, whisk. Make sure to not let the flour burn. Whisk continuously for about 30 minutes, or until the roux is as dark as you want it (but not darker than a mohagony color). Season the roux while stirring. I used more Tony Chachere's and a little bit of salt. I almost thought I had messed the roux up. I gave it a taste, expecting it to... well, taste good. Let me tell y'all, it does not. It tastes like crap. Flour crap. But I kept at it and I must have done something right cause the gumbo turned out absolutely divine!
|Chicken and onions!|
Add 1 to 2 onions, chopped, to the liquid. Let this cook for another 30 minutes. Season with your choice of seasoning. Now add the chicken. I added all of the chicken, and it really filled up the pot. You could use less if you would like, but I like lots of chicken. I also added an extra cup and a half of liquid here, as it was becoming quite thick. Let this cook for another 30 minutes.
|And the okra joins the party!|
|Steaming hot and ready to eat!|
I loved this challenge because it finally got me motivated to learn to make a great family favorite! I was also super proud of how it turned out. Completely delicious! I probably won't make this much in the next few months since Georgia will be hot as balls (that's a technical term) but as soon as fall and winter weather come back this will be on the menu much more often.