Christmas Eve Gumbo *

Welcome to our last Friday in July ! Hope you enjoyed our Holiday post:

paper bags near wall
Photo by freestocks.org on Pexels.com

 

In South Louisiana we celebrate Christmas Eve a little different – while everyone attends Midnight Mass and wait for Santa you will find a pot of Gumbo on the stove .

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Gumbo can be made with lots of different ingredients  and most family have a favorite recipe but I want to share this one :

  • 1  3/4 Lb chicken/ Cut up
  • 1lb hot sausage ( cut Up)
  • 1 Cup oil
  • 2/3 C flour
  • Trinity : 1 large onion/bell pepper ,celery /chopped fine
  • 2 cloves garlic /chopped
  • 1/2 T creole sesoning
  • 1 C green onion tops,parsley /  Chopped for toppings

In a heavy bottom stock pot brown chicken & sausage  in 1/4 C oil. Remove chicken and  sausage . In the same pot  add the rest of oil and Flour  to make a roux (oil & flour) and Stir until dark brown. Add Water,Trinity & garlic and Cook for 40/45 minutes. Add meat back to the pot and cook another 45 minutes.  When ready to Serve with white Rice add parsley/ green onion tops if you like.  Lisa

  • Gumbo is better the next day so you can cook it the day before and heat up Christmas Eve, 
  • The times are  not set in stone. Most Gumbos cook for a long time (4-5 hours) .