Big Mamma's Sunday Gumbo
Ingredients
- 1 onion, finely chopped
- 1 large red tomato, chopped
- 3 cups chopped celery
- 1 package frozen chopped okra
- 1 pound smoked sausage
- 8 to 10 chicken thighs, skinned and de-boned
- Flour
- Oil
- Louisiana Crab and Shrimp Boil powder
- Tony Chachere's
- Salt and pepper to taste
- Allegra Original Flavor Marinade
- 1 can Rotel
Step-by-Step Instructions
- Cover bottom of large stew pot with oil. Once oil is hot (about 5 minutes over medium-high heat) add onions and stir until onions start to become tender, about 5-8 minutes.
- Add chopped tomato to onion and sprinkle 4 very large tablespoons flour. Stir continuously and look for a golden brown color to emerge, about 15-20 minutes. This is your roux base.
- Then add celery to mixture and continue stirring for another 5 minutes. Fill stew pot full of water and add frozen okra, the bottle of Allegra seasoning, approximately 2 large tablespoons of Crab and Shrimp boil, sliced smoked sausage, Tony Chachere’s, salt n pepper, and the Rotel. Stir well and bring to a boil. Reduce heat to low and let simmer all day (5-6 hours). Add chicken after 1-2 hours of simmering.
- Serve over rice with French bread.
Common Problems and Solutions
Q: Why is my roux burning?
A: Keep the heat at medium and stir continuously once you add the flour. The flour should gradually turn golden brown over 15-20 minutes. If it's darkening too quickly or smells scorched, your heat is too high.
Q: Can I make this faster than all day?
A: While the all-day simmer develops the best flavor, you can reduce the simmer time to 2-3 hours minimum. The flavors won't be quite as deep, but it will still be delicious.
Q: Why add chicken later instead of at the beginning?
A: Adding chicken after 1-2 hours prevents it from overcooking and falling apart during the long simmer. It still gets plenty of time to absorb the gumbo flavors.
Tips and Techniques
Make extra roux and store it in the refrigerator or at room temperature for future use. Always use warm to hot water when dissolving roux to prevent lumps. The longer this gumbo simmers, the better it tastes—it’s perfect for lazy Sundays when you can let it cook while you relax.
Ingredient Substitutions
- smoked sausage: andouille sausage
- chicken thighs: chicken breasts or whole chicken pieces
- Allegra Original Flavor Marinade: additional Cajun seasoning or Creole seasoning
- fresh tomato and Rotel: 2 cans Rotel or 1 can diced tomatoes plus 1 can Rotel
Equipment Needed
- Large stew pot or Dutch oven (at least 8-quart capacity)
- Long-handled wooden spoon for stirring
Historical Context
Sunday gumbo is a Louisiana tradition where families start a pot in the morning and let it simmer throughout the day, filling the house with amazing aromas before Sunday dinner. This slow-cooking method was practical in the days before air conditioning and became a beloved ritual.
