Gumbo For Everyone

March 3, 2011

Literally, it was enough for almost everyone in NYC.

In Louisiana, everyone eats gumbo — it’s a delicious southern tradition. I have (luckily) been surrounded by my family’s Louisiana-style cooking my entire life, no matter where we lived. From crawfish in New Hampshire, to cornbread and fried okra in New Jersey, dishes from the deep south were always around.

I make gumbo about once a year, and though it doesn’t compare to my mother’s, it’s still tasty and authentic. For this gumbo, I rubbed a whole chicken with butter and paprika and browned both sides. I then transferred it to a slow cooker with onions, garlic and broth where I let it cook on low for 6 hours. I added the chicken to a traditional gumbo roux, okra, bell pepper, onion, celery, tomatoes, turkey sausage and various spices.

Whole, organic chicken, browned then slow-cooked.

 

 

 

 

 

 

 

 

 

 

 

The finished product.

 

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