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[lil-red-hunter14]

I finally had the time and desire enough to proceed with my want to make a gumbo! After seeing these recipes posted, I really wanted to make my first batch. With all of my research, recipe mixing and family advice from those in Louisiana, it turned out amazing! I learned a few things in doing this that I plan to change for next time! Here is my personal recipe!

Items used-
1 large white onion- chopped
1 green and 1 red bell pepper- chopped
1 cup celery (I can't stand celery but had to have the trinity flavor)- chopped
1 bunch green onions- chopped
3 pieces garlic- minced
1 cup parsley- chopped
3-4 steams thyme
3 bay leaves
Large pack chicken thighs
3 chicken breast
2-3 lbs large shrimp with heads and skin on
2 lbs of your favorite smoked sausage
Tony's Cajun seasonings (didn't have my favorite Cajun seasoning, "Bon Caca"
Seasonings of your choice
For the roux, I didn't have the time to make my own so I used this but you can use your favorite jar of dark roux, or make your own. All I did was scoop about 3/4 of the jar of roux out and put it in a mason jar with the boiling stock and viciously shook it until it was all broken up! I poured my desired amount and added it to my gumbo!

I first browned the chicken thighs with salted butter untill the fat was rendered off of the thighs and flash browned the breast so I could shrewd the meat.
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I took them out and took all of the meat off the bones and into the boiling pot the bones went. I did the same with the shrimp heads and shells to make my own stock. I put salt, Tony's and chicken bouillon into a large pot with water, and the bones and shrimp remains!
The strained product of this was used as my base for the gumbo after being on a hard boil for about 30 minutes. . In my opinion, this added a whole lot of flavor. I browned all of my veggies in the pot I used to brown the chicken and then filled it up half way with the stock, parsley, thyme and bay leaves. I added the uncooked chicken and let this boil for about 35 minutes to ensure safety due to the chicken. I put the sausage in next and shrimp shortly after. With the final touches being the extra needed seasonings, file and tobacco, it was complete! For the rice, instead of using water, I used the stock I made an that made a great difference!
Unfortunately my phone died and I didn't have my charger so u didn't get a finished product picture but when I reheat one of the 3 frozen bags I have, ill show y'all!

Here is the gumbo before the rest of the stock and roux


The things I learned (recipe already adjusted to what I am doing next time)
1. Use more meat
2. Make own roux next time
3. Brown veggies in thickness order next time
4. Taste it as you go, don't go by looks like I did
5. Figure out how to thicken gumbo!!! (ANY IDEAS?)
Give my recipe a shot and let me know how you like it! Thanks for the input ahead of time! I would to love to hear what y'all would change as well!!
Thanks,
Zack!

[kweber]

the okra that you forgot to add will thicken gumbo.
it should be added last because it wll fall apart if cooked too long.

file' powder is also used to thicken gumbo but is usually added to individual portions at the table.
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[Chef Lefty]

Either using more roux, or a simple mixture of chicken broth and flour added towards the end works well.

Nice work Zach.

Send me a PM if you are interested in a foolproof simple roux recipe.
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[Tyler]

Good deal! Cooking is fun.
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[Central Scrutinizer]

Good job, Young Soldier, on tackling a pot of gumbo.

My only advice for you would be on the beginning side, as the fat from the chicken thighs when you brown them makes for a great base for your roux. That, and go easy on the amount of liquid you use. You can always add more, but once you add alot, it takes a long time to evaporate the excess off.

The recipe sounds just right (short of the absence of okra). Using the stock for the rice earned you some addition "two thumbs up"!!