the real trick is the roux.
A roux is used for thickening and for flavor. you make a roux in a skillet or pot, cast iron is best. Equal parts flower and oil. over a low to medium heat, simmer until it is almost burned. STIR CONSTANTLY. when is it almost burned? burn a roux once and you'll know. It should be brown.
(you can also buy a roux in a jar)
After that, it gets easy.
One cup roux
one whole chicken or equal amount of duck, goose, dove, rabbit.....
one pound of sausage. Cajun sausage is best
one bell pepper \
one yellow onion > we call this the trinity. Every cajun dish has these three ingredients
one cup of celery /
season to taste: salt, pepper, cayenne pepper, garlic, bay leaf.....
saute' your veggies until they begin to soften then add water, a couple inches above the veggies.
bring to a boil
stir in roux until it is well mixed
add meat. (poultry should be de-boned and cut, you may want to cook first)
add water as needed to fill the pot. (usually about a gallon for one pot)
bring to a boil then reduce heat to a simmer
add seasoning.
Gumbo is not a soup, it is supposed to be somewhat thick. Serve it in a bowl over rice. It also goes great with potato salad.
