You will not believe how great this real simple gumbo will be. It is fast and easy too, as you DO NOT HAVE TO MAKE A ROUX. Yes you read this right. You don't make a roux. YOU BUY THE ROUX.
Recently I started using a traditional roux in a jar that is made in Louisiana. I was reluctant to try it in the beginning because I have always made my roux from scratch. I wanted control of the color always. But after using this roux in a jar over the last year, I have come to realize this is the only way to make gumbo.
This fantastic product makes gumbo cooking fast and easy and the gumbo is always perfect. It has the perfect color, perfect body and perfect flavor. In fact my gumbos have been perfect every time I have used this wonder product.Another reason it is so great is that it will save you a lot of time.
No longer do you have to agonzie over making the roux and wondering if
it is burned. All you have to do is open the jar and stir the roux into
your stock. Add your ingredients and you will have a wonderful gumbo
simmering in no time. In fact you can have a gumbo cooked and ready to
eat in the time it will take you to cook a roux.
As a gumbo fanatic, and purist of the traditional ways and recipes, I never would have thought I would embrace a product the way I have this. I must admit I have not made a roux for gumbo in the last year. The many gumbos made in my kitchen during the last 12 months used this product.
It just makes so much sense to simply pull a jar from my pantry and stir it into the pot instead of cooking hot oil and flour for nearly an hour.
Now anyone no matter their skill level can make a fantastic gumbo in only a short time using this roux. Total preparation time is 20 minutes. Cooking time 1 hour to 1-1/2 hour.
So here is my Real Simple Gumbo recipe.
Not only is the roux simplified, the stock is too since it is purchased as well.
This real simple gumbo recipe is made using ingredients you buy from your local grocer. You can see the jar roux in the middle of the photo. The roux in the jar is probably not available locally but you can buy it here.
1 pint Roux in a Jar
2-1/2 quarts low sodium chicken stock
1 large onion diced
4 stalks celery chopped
1 green pepper chopped
3 cloves garlic diced
1 pound smoked andouille or your favorite smoked sausage sliced in rounds
3 large chicken breast halves diced (uncooked)
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper
2 bay leaves
1 teaspoon Tabasco Sauce
1/8 teaspoon Cayenne pepper (optional)
First step is to cut up the vegetables and set aside covered. This will take 8-10 minutes. Next slice the sausage into rounds about 1/4 inch thick and dice the chicken breast. Should take 5 minutes. Cover and set aside. They should look something like the image below.
In a large pot of about 5 quarts, pour in chicken stock and bring to a boil.
While stocking is heating, spoon roux from jar into the stock 1 tablespoon at at time. You will need about 2/3's of the jar. Stir this well. The roux will dissolve faster if you crumble it in between your fingers. Stir well, bring to a boil, reduce heat to medium and allow to cook for about 5 minutes stirring often.
When the roux is dissolved, put in all vegetables, meat and seasonings except for the cayenne pepper. Hold that in reserve for now. Stir it well, bring to a boil then reduce heat to a low simmer. Cook this for 1 hour stirring occasionally.
After about 1 hour taste the real simple gumbo. Add salt as needed. I like less salt these days as I like to taste the natural flavor of the ingredients rather than heavy salt. Now would be a good time to add the cayenne pepper if you want some kick to it. Be careful with the pepper if you are sensitive to heat.
Here is another major benefit to using the roux in a jar. If your gumbo is too thin simply add more roux. If you were cooking roux and needed more, you would have to add another 40 minutes to make it. With the jar roux it only takes seconds to spoon it in. I just love this. Cook for 1/2 hour to 1 hour longer.
Cover and let stand for 30 minutes. Serve with rice and toasted french bread. This recipe will serve 8-10.
This real simple gumbo is delicious. And to think I have about a total of 30 minutes time invested in putting it together. That includes taking pictures. While it cooked I enjoyed some football and quality time with my wife and her cat. Will work on a real simple seafood gumbo soon and get that one posted on the site. I think I will have another bowl of this one first. Yum!
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