Buna Texas, My Hometown 3: Mom's Gumbo Recipe

Prepare the roux by microwaving 2/3 cup flour for about 6 minutes, stirring every 30 seconds until it reaches a brown color.

Let the roux cool slightly and skim off any excess fat.

Boil the chicken thighs and legs until cooked, then remove the meat from the bones, discarding fat and gristle.

In a skillet, sauté 4 stalks of celery, 1 onion, and a few green onions until tender.

Add the sautéed vegetables to the pot with the chicken broth.

Add the shredded chicken to the pot, reserving some for later if needed.

Stir in 1 tablespoon of Cajun seasoning and 1 package of Lipton dry onion soup mix for flavor.

Before adding the roux to the gumbo, take some hot broth and stir it into the roux to avoid lumps.

Slowly incorporate the roux into the gumbo while stirring continuously.

Allow the gumbo to simmer for at least 30-40 minutes, or longer for better flavor.

Serve the gumbo over rice, ensuring not to add too much rice to enjoy the broth.

Sprinkle gumbo filé on top before serving.

Equipment Needed

Spice Level: