My roux is fully prepared with the traditional trinity of onions, celery and bell pepper, and a generous sprinkling of “Slap Ya’ Mama”. A 1 pint container will make a gumbo big enough to feed up to 12 big appetites. If you choose to reduce your recipe and only use half, any unused product will remain good in the refrigerator for at least 2 weeks. My suggestion, however, is to just go ahead and cook the whole thing and freeze the leftover gumbo. After all, we all know that gumbo is better the second time around.
My roux is great for any type of gumbo: Chicken & Sausage; Seafood & Okra; Turkey and Andouille; or even for stews and gravies. My all-time favorite is chicken and sausage, so I will also give the recipe I like to call my own. It’s also great for stews, gravies and to add “some kick” to a pot of beans. To Defrost, place in a sink full of warm water to bring it to room temperature.
3-4 quarts water (start with 3 and add, depending on how thick you like your gumbo).
½ Jar “Better than Bouillon” Chicken Flavor base (regular or low sodium)
1 Pint size container of Roux
3-4 lbs. chicken (Boneless skinless chicken thighs are my fav for the flavor)
2-3 lbs. smoked pork sausage (Manda is my fav) and/or Andouille
1 bunch green onions (shallots) chopped.
HINT: Once you add the meat and have it on simmer, there is no need to stir frequently. Too much stirring will break up the chicken.