Thursday, April 07, 2011


Katie's old blog disappeared. That's where I stored my gumbo recipe. I used to just wing it, but she and Rachel wanted to follow my recipe. (Recipe? There's a real recipe?) So the deal was for me to make gumbo while somebody wrote down the tweaks to the written, "kinda-sorta-guideline" recipe. Gary helped me find a cached copy of her blogpost, and now I'm rescuing it from electronic destruction when the caching peters out. And so, without further ado, my gumbo recipe --

Stew one chicken (or four leg quarters).
Let cool enough to handle.
Debone. Chop chicken.

1 onion
2 ribs celery
1 green pepper
some hot peppers if desired.
Saute in olive oil until the onion is softened and translucent.

Add 1/3 pound sausage or ham.
Fry until meat is cooked.

Add 1/4 or 1/2 cup white flour.
Cook on low heat 10-40 minutes,
scraping the bottom of the pot frequently
so that the flour browns and you don't have a mess stuck onto the bottom of the pan.
(A few minutes will work if you're in a real hurry,
but if you can make yourself keep browning that flour for 30 minutes, that's when you make a fantabulous gumbo!)

the chicken and broth
1 pint can of diced tomatoes
small can of shrimp or crabmeat (optional)
garlic (to taste)
1 tsp sugar
2-3 tsp salt
black pepper
1/2 tsp thyme
1/2 tsp oregano

When boiling, add 1-2 pounds frozen chopped okra.
Cook about 10 minutes, or until okra is done.

Serve over rice. Add cayenne or Frank's Red Hot for those who desire more heat.


  1. Oh, you could have called me! I wrote it down. (and now I no longer use it...)

  2. Oh, that's neat. That was the only post that didn't successfully transfer before I deleted the blog.
    I'm glad it's available again.