Gumbo Yaya Bake

18 Feb

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.
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