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Patti Dunn’s Gumbo

I’ve had this recipe drafted on here for over a year. But I just couldn’t quite wrap my brain around how to start it. You see, the wonderful woman who shared this with me is a fellow BBQer.  I can’t even say I know her well. But I can say, what I know, I love. I so admire the love and adoration she and her husband share. I love that they have big hearts, margaritas after a competition, and dogs they love like family.  I love that they appreciate a good Bourbon as much as I do. And I hate that she posts amazing Tex-Mex and Creole dishes that I just can’t get here in Tennessee! She and her husband, Johnny, are just salt of the earth, good people.

So, I first asked Patty for this recipe to make Jay a superb birthday dinner in May of 2017. Not only was it a success, it became a family favorite. It’s simple and amazing all at the same time. You can make it spicy or kid friendly, or somewhere in the middle, with just the shake of a hot sauce bottle. And just as Patty taught me way back when, all good Cajuns eat their gumbo with a big ol glob of potato salad. And now, we never cook it without it. 🙂

Ingredients:

  • 1 lb sausage, sliced
  • 1 lb chicken
  • 1 lb shrimp (optional)
  • 1/4 c. flour
  • 1/4 c. oil
  • 1 large onion, chopped
  • 3 stalks celery, chopped
  • 32 oz. of chicken stock (or 32 oz water and 4 Tbs. chicken paste)
  • 32 oz. of water
  • salt
  • pepper
  • Cajun seasoning (Tony’s is our favorite)
  • 2 green onions, chopped
  • 6 servings cooked rice
  • Crusty garlic bread and your favorite potato salad for serving

1. Cut your sausage and chicken into bite size pieces.

2. In a large skillet, brown your meats in 2 Tbs. oil or bacon grease.

3. Set aside.

4. In a large pot, make your roux. Over medium low heat, whisk 1/4 cup oil and 1/4 cup flour until it’s light brown and smells nutty. Do not walk away!

5. Add in your chopped onion and celery and cook until slightly wilted.

6. Mix in your meat, 32 oz chicken stock (Or 32 oz. water and 4 Tbs. chicken paste), and 1 Tbs. of Cajun seasoning.

7. Add in another 32 oz. of water or enough so that it’s about 2 inches over your meat. At the end, you can add more stock to make it thinner or a can of cream of chicken soup to make it thicker.

8. Bring to a boil.

9. Reduce heat and simmer for about 30 minutes or until your meats are tender.

10. While simmering, cook your rice.

11. To serve, fill the bottom of the bowl with rice. Ladle a couple scoops of gumbo, and top with a spoonful of your favorite potato salad and a slice of crusty garlic bread.

 

 

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