Here’s my gumbo recipe for those who don’t like to spend too much time in the kitchen, but still want the outside world to think you’re a home chef:
1 roasted chicken from your local grocer
1 pack of sausage
1 pack of gumbo base (no rice) – I use Oak Grove brand
2 quarts chicken broth (or 1 qt broth, 1 qt water if you want to cut down on salt)
1 can Rotel
Dash of cayenne pepper
Dash of cumin
Some Tony Chacheres or other Cajun seasoning Spoon of diced jalepenos (from a jar of course)
Rice (made in a rice cooker)
Get a big pot and pour all the broth into it and start boiling the You-Know-What out of it. While it’s boiling, pull the chicken off the bone, feeding a bite or two to yourself and sneak a little to your dog (if you have one). Slice your sausage. When the broth starts boiling, empty the gumbo base into the pot and try not to let the powdery substance fly across your kitchen like mine did. Stir until dissolved. Add your meat and seasonings. Let it cook on low-med until you are ready to serve.
Cook some rice and bake some ready to serve rolls. Bust open a bag of salad and you’re a regular old gourmet Cajun chef. This recipe yields enough for eight. I freeze the leftover gumbo for the family to heat up when I’m out of town.