Celebrating National Gumbo Day with an easy and quick gumbo.
Being from Louisiana, I couldn’t skip over celebrating this national day. Gumbo is an all time favorite around here. The only issue I have found with making gumbo is the pressing time issue. To make a true Louisiana gumbo, one must have the perfect roux. This roux is what makes the gumbo. So how does one make an easy and quick gumbo?
The darker the roux, the better the gumbo.
Louisiana gumbo is normally not an easy and quick gumbo, or at least that is not the first thing I think of when I think of gumbo. The darker roux consists of endless time standing by the stove, constantly stirring. As a mom of 3 with a busy schedule during the week, this is practically impossible. I definitely don’t have the time. Believe me, I have attempted it.
This is where my gumbo hack comes into play: Jambalaya Girl.
An easy and quick gumbo made possible.
Thanks to Jambalaya Girl for making it possible for an easy and quick busy night gumbo! With only the addition of a few ingredients, gumbo can be ready under an hour. You see, Jambalaya Girl was created by a busy mom herself who is located in New Orleans, Louisiana. She completely gets the fact of balancing a busy schedule but wanting to enjoy in the Louisiana cuisine too. See for yourself how easy this gumbo recipe is.
- 1 box of Jambalaya Girl
- 1 lb of andouille sausage
- 1 lb of chicken thighs
- optional: season blend
- Cut up all the meat.
- Heat up 1 tablespoon of oil in the cast iron pot
- Add the sausage and cook until browned, about 7 minutes
- Remove from the heat and add the chicken; cook until browned, about 7 minutes.
- Remove the chicken from the pot; with a wooden spoon, deglaze the pot by scrapping of the remnants left from cooking the meat.
- Add 4 cups of water to the pot and bring to a boil
- While you are bringing the water to a boil, prepare the Jambalaya Girl roux base. Add 2 cups of water to the dry ingredients, whisk until all mixed well.
- Add the roux base to the boiling water, stir well.
- Add the cooked sausage and chicken to the pot.
- Bring all back to a boil, then lower to a simmer and cover. Cook for an additional 30 minutes.
- Enjoy over a bowl of cooked white rice or with a scoop of potato salad!
If you want to have the well-known 'trinity' in your gumbo, add 1 cup of season blend to the pot after you cook the meat and before you add the water. Sautee it all until the onions become translucent and the rest of the veggies are tender.
Laissez les bons temps rouler!
Don’t let the fear of making a roux keep you from enjoying a good bowl of gumbo during a busy week. I promise you, you want regret trying this easy way out. So make that easy and quick busy night gumbo and let the good times roll!