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And I really do mean secret.
Or at least it was before today anyway, but it’s time to share this recipe.
We’d be selfish if we didn’t. And I say we because I asked Mrs. Mooney about sharing this recipe way back when I started the blog. Not sure why I took so long to share it, but here it is. Just in time for Mardi Gras too!
I know I have talked about Mrs. Mooney before, but this is one of her tried and true recipes that is truly and utterly amazing. Every single time I make this gumbo my family says, over and over again, how good it is.
The reason this recipe is a secret? Well… sorry, that has to remain a secret, but at least you get the recipe.
I cannot actually remember the first time I tried Mrs. Mooney’s gumbo, but I sure do remember the first time I ever made it.
I was pretty young, maybe fourteen or fifteen and I was so nervous. I remember having no idea what a roux was and I was totally freaking out that if I burned it, I would then have to start all over again. Not only that, I actually had to sit and stir the roux for forty-five minutes and not walk away. Like not even take my eyes off the pot for more than fifteen seconds at a time. Yeah, I was scared.
I still remember sending photos of the roux throughout out the process to Mrs. Mooney, just to make sure things where looking good and I was not screwing everything up. Just about every other minute I thought I had burned the roux and needed to start over.
And geez, when I finally got the roux to the color needed and I added the veggies? Yikes. Everything bubbled up and made noise. Loud sizzling noises. I thought for sure I screwed it up there too, but it turns out that is totally normal.
FYI, Mrs Mooney spent practically the entire hour or so it took me to make this on the phone with me talking me through every step. I may not have ever gone to cooking school, but at least I have Mrs. Mooney, and really, that’s better. If you knew her, you would agree.
Long story short, the gumbo got made, turned out better than I ever thought it could and in five years of making her gumbo I have yet to burn the roux. YES.
Although, I still get a little nervous every time I make the gumbo. Old habits die hard.
If you are wondering, a roux is flour and butter, bacon fat and flour or in this case, oil and flour. You mix together the flour and oil and cook it over the stove to help thicken and flavor things like sauces, soups and stews. If you have ever made mac and cheese than you have made a roux.
As Mrs. Mooney says, “The roux is the heart and soul of this recipe. If you burn it, start over and do not take your eyes off of it.”
I know it may sound scary, but it is honestly a super easy recipe and I scaled her original recipe down by half because the original recipe literally fed like sixteen people, so the roux took more like forty-five to sixty minutes to cook. This one will take thirty minutes tops because there is less to cook.
Here is my little tip. Grab a stool, turn the TV on if you can or grab your phone. Then glue your butt to that seat right in front of the stove. Seriously, I am not messing around when I say that you have to whisk the roux every fifteen to twenty-five seconds. It is mandatory.
You know the roux is done when it turns a deep dark caramel or peanut butter color. I let mine go pretty dark because I think the darker the better, but just make sure you are not burning it.
Oh, and it is also mandatory to have all your ingredient prepped and ready to go before you start making the roux. Trust me, it helps so much.
Okay, with all that said, please do not get scared off. I promise this recipe is very easy and simple to make. Once the roux is made all you need to do is let the gumbo simmer for a few hours. I let mine cook low and slow all day long. The longer it cooks, the better the flavor.
You must serve this over rice because rice is just the best, it is also very traditional. Beer bread is also delicious with it, but technically not traditional. BUT – you would be a little crazy not to serve it with some bread. Just sayin.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Oh and gumbo kicks Monday in the butt.
HEY GUYS, I NEED YOUR HELP!!
Better Homes and Gardens has nominated Half Baked Harvest as one of the top 5 Food: Family/Everyday Eats blogs. Between now and March 5 voting will take place to decide who is number one. Here’s the catch, you can vote every HOUR until 3/5/14. I would be so appreciative if you could take the time to check out all the bloggers and vote for your favorite… as often as you can between now and then. Thanks for all your support, you guys are why I love doing what I do! VOTE HERE
I was nervous to make the roux, but this is delicious. I also didn’t read/ realize how much it made; my 8 qt Dutch oven was to the brim, so do not skimp on the pot size.
Totally worth the time/ effort – especially on a cold day!
So happy you enjoyed this! Thank you Alison!
Is the Andouille sausage cooked or raw before you put it into the mix? Only asking because I know my local Whole Foods counter has fresh sausage that they make in house, but given how you discuss prepping the sausage (cutting it into half-rounds), it sounded like maybe it was already cooked before you add it. Also, any tips that would alert you that the rue is burned and not just browned? Thanks!
Hey Anne! I use fresh sausage and I buy mine at whole foods too! Love it! You know the rue is burnt if it turns super dark brown. Go for a golden peanut butter brown. Let me know if you have questions. Hope you love this! Thank you!
Has anyone made this with seafood? I’ve started a tradition of serving gumbo for Christmas (we have a seafood fest!) and am always looking for an awesome recipe to try.
HI Shauna! I have not, but I am sure that would be just delish! Let me know if I can help in anyway. Thanks!
This gumbo is unreal! Absolutely delicious. I also made your beer bread to go along with it. I’m getting hungry right now just thinking about it, haha. I froze the leftovers- it defrosts very well. I was sad when my leftovers were gone! Time to make it again soon.
Thank you!! Those are two of my all time favorites! Glad you liked them!
Hi, Tieghan! I found your blog a couple of weeks, and I am in LOVE with all of your recipes! I have currently made this gumbo, which was AH-mazing with your beer bread! And I’ve made your crock pot Philly cheesesteaks, your Jameson Blue cheese burger (da bomb!) and your 3- ingredient blue cheese appetizer! You are truly talented, and I enjoy your beautiful photos as well! Any chance you’ll do a Seafood Gumbo like this one? ?
Hmm, a seafood Gumbo sounds great!! In the future that will happen for sure! thank you so much! 🙂
I made this tonight and it was soooo good that we practically licked our bowls clean. My husband took one bite and said, “You are making this again!” I followed the recipe exactly as written and I was already familiar with making a roux as my family has a shrimp creole recipe that we use for special occasions. This gumbo may replace that old family favorite!
haha! Awesome!
Okay, I have to have this! Only challenge is I’m gluten free. I scanned the comments and didn’t find any adaptations mentioned. Anyone out there make this GF? Of course I can sub Bob’s GF flour, but a cup is a lot and I hope it doesn’t throw the flavor! Course, I guess I’ll never know the difference! But I was thinking I could use arrowroot or cornstarch and use less. If anyone has tried his lmk! Thanks for another fab recipe!!!!!
HI!! I personally have never tried it, but I love BOB’s GF blend, so I am hopeful it will work.
Just curious…..do you put the chicken in raw or do you pre-cook it?
Hey Dara, yes, put the chicken in raw. Thanks!
You said that you like to make it the day before for best results. Could you share how you re-heat it (how long on the stovetop? Do you add more broth?). Thanks!
I! I just heat it over low heat until warm and or ready to serve. Hope you love this!
Yep, it’s delicious and not difficult. The roux did take me 45 minutes in Le Creuset large pot, but I didn’t heat the pot first as written. I don’t care how long it took the results were so good and it’s the first time this has ever worked for me. I love gumbo and feel empowered now. Maybe a tad spicy so I’ll subtract a bit of cayenne next time. I just love this!
SO happy you love this! Thanks and Happy 2016!
I went to vote 4 u under everday eats…you were not listed?..what is up?
Hi Lois, this post is old and the contest is over. I actually won! thanks! Happy New Year!
Lot’s of ingredients in this one but it doesn’t seem too difficult to make. I think I’ll try this one tonight. Thanks so much for sharing!
My Cajun family would look very skeptically at me and a chicken and sausage gumbo with tomatoes in it, but it might be interesting to try one day. That’s just not the norm for gumbo. But a head’s up on roux – you can buy it in a jar and skip all the additional cooking time. It is better if you make it yourself, but if you want to throw one together quickly one night, the jar works! It comes in light and dark versions. Personally don’t like roux that darker than peanut butter color (light version), but everyone seems to have their own preferences. I serve it with potato salad (think mustard/vinegar/celery, not the sweet relish version).
Whoa, thank you so much for that tip! 🙂
So if I did want to make this as in original Mrs Mooney recipe for like 16, as you said, I would just double all ingredients exactly?
Yup, just double it! Hope you love this!
I made this recipe and substituted two poblano peppers for the bells, came out very flavorful and spicy! I did have some trouble getting the roux to brown initially with the heat on medium-low – I had to turn the heat up quite a bit and then it turned brown right away. Thanks for the recipe!
Thanks Chandra! So happy you loved this!