About a month ago, I decided to make one of my favorite Creole dishes. I was under the misconception that the only way to make delicious pot of Gumbo was to slave over a stove for hours as I have seen family members do.
Boy! Was I wrong.
This flavorful dish took an hour and a half to make and it taste almost as good as when my grandma makes it.
The best part: you don’t have to worry about burning the rue because there isn’t one… hooray!
Gather the ingredients:
1 Medium onion
About 3 Stalks of Celery
1 Medium Bell Pepper
8 Chicken Legs *Boneless thighs are preferred*
1 Link of Sausage
4-6 Cups of water
Salt and Pepper to taste
About a tablespoon of Olive Oil
Step one… Add your oil and brown your chicken. We marinated our chicken in a simple yogurt mixture for about an hour before this. The marinade seasons and tenderizers the meat. But more on that in a future post. 🙂
While the chicken “pre-cooks”, get your Creole holy trinity ready.
Step two… Once the chicken has been browned, remove it from the pot and add the veg. Since this is going to cook for about an hour, I like to saute the veg just enough to release the aromatics. Once I have accomplished that, I add the chicken, sausage and water.
I add just enough water so everything is fully submerged.
Step three… Sit and wait. Let everything boil and simmer for about hour. Add your salt and pepper. Allow the flavors to develop.
Step four… Take a peek inside the pot. If the chicken is falling apart, its time. If you are using bone in chicken, remove it shred it. Chop it. Then re-add it to the pot.
Step five… Serve over rice or by itself and enjoy.
If you want to make this authentic, add some spicy andouille sausage, okra , seafood and of course Creole seasoning.
This dish has quickly become a family favorite and I hope your family enjoys this as much as we do. 🙂
Until next time!