I have roots in New Orleans, LA and this was my first attempt at a gumbo. I wanted to do something traditional but still unique. My beau said to put this into the regular rotation so I guess he loved it as much as I did! I made it when my mom came to visit and even she was impressed. I done good 
Time: 30 min prep, 1 hour total Serves: 6-8
Ingredients
-
Gumbo
- 1 cup onion, chopped fine
- 1 cup celery, chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp flour
- 1 cup cooked chicken, diced (I used grilled chicken seasoned with s&p)
- 1 cup Andouille sausage, diced (I used Trader Joe’s chicken andouille)
- 1 tbsp Creole Seasoning Blend or your favorite Creole or Cajun spice blend
- 3 bay leaves
- 1 14.5 oz can diced tomatoes, not drained
- 1 cup chicken stock
- Note: Most traditional gumbo (and many other) recipes start with the Holy Trinity which is onion, celery, and bell peppers. I can’t eat bell peppers but if you can please feel free to use them, diced & added in with the onions & celery.
-
Cornbread Topping
- 1 cup yellow cornmeal
- 1 cup flour
- 2 tbsp sugar
- 4 tsp baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup milk
- 1/3 cup sour cream
- 1/4 cup vegetable oil (I used Canola)
How to make it
- Preheat oven to 425F.
-
Gumbo
- Heat butter in a medium-large sauce pan. Add onion, celery, and sausage. Cook, stirring
occasionally, for 8-10 minutes. Add garlic and chicken and stir, cook for 1-2 minutes. Add flour 1 tbsp at a time, stirring to coat evenly. Cook for about 2 minutes. Add seasoning & bay leaves. Add tomatoes with liquid, and stock. Bring to a boil then cover and reduce to low. Simmer for at least 15 minutes, but 30+ is best. Remove from heat & remove bay leaves. Spoon mixture into a casserole dish, one deep/large enough so it allows 3 inches space above for topping.
-
Cornbread Topping
- In a medium mixing bowl combine dry ingredients, mix well. Add wet ingredients and mix until well incorporated. Carefully spread batter over gumbo as evenly as possible. Place casserole on a lined baking sheet and place in oven. Bake for 25-30 min, or until golden brown and a tooth pick inserted (into cornbread layer) comes out clean. Let set for a few minutes before serving.
