Everyone in the south makes gumbo differently. Some make their roux, others buy pre-made. Some cook their chicken and use that stock, while others buy rotisserie and use store bought chicken broth. I believe Mulate’s recipe is as close to foolproof as possible. Please note: if you would also like to add shrimp to this recipe, it should go into the pot at the same time as the chicken.
4 qts. water
1 cup roux
2 medium onions, diced
1 medium bell pepper, diced
3 stalks celery, diced
5 cloves garlic, diced
3 (10 oz) packs frozen cut okra (optional)
1 tbsp Mulate's Cajun Seasoning, or any other season-all
½ tsp cayenne pepper
½ tsp black pepper
1 lb shrimp (optional)
1 lb smoked sausage, sliced ¼ in thick
2 lbs cooked, boneless skinless chicken thighs, trimmed and cut into smaller pieces
3 cups cooked white rice
In a large soup pot, bring water to a boil. Add roux and stir until dissolved. Add vegetables and dry seasoning; bring back to a boil. Continue to boil for 35 minutes. Add smoked sausage and boil for 10 minutes. Add chicken (and shrimp) pieces; bring back to a boil and continue to boil for 25 minutes. Turn off heat and let gumbo sit for 30-45 minutes before serving over white rice.