Drumstick Gumbo

by Erika Lutz | More from this Blogger

24 Jan 2007 11:45 AM

Since my parents were both born and raised in the heart of Cajun Louisiana, my mom cooked many a Cajun meal while I was growing up. One of those Cajun meals she cooked and still cooks especially when it's cold outside is gumbo. Often my mom would change up the meat in the gumbo, but the meat this recipe calls for is easy to find in the grocery store: chicken drumsticks.

Right after I got married, I asked my mom for her gumbo recipe, and of course like any good mom, she gave it to me! The main part of the gumbo - the roux (an oil and flour mix) - does indeed take a good 3 hours to prepare if you prepare it from scratch. I know that's a very long time to stand in the kitchen! The good thing about the roux is that you can make several batches of it at one time and refrigerate the batches you aren't using for another time. It refrigerates very well. And, of course, roux is sold at most grocery stores if you'd prefer not to take time making it.

Although making the roux takes time, you don't have to stir the roux constantly if you use a non-stick pot, just stir every now and then. When I make gumbo roux, I choose an afternoon that doesn't have anything scheduled. I do chores around the house while my roux is cooking and just stir every 5 - 10 minutes or so once I've got it going.

If you're brave enough to make this gumbo (you can do it), here's what you'll need and how to make it:

Ingredients:

• 1 gallon of water in a 2-gallon stew pot
• Roux (1/2 cup oil with 1/2 cup white flour, or buy a jar of roux from the grocery store)
• 1 onion, chopped
• 4 or 5 stalks of celery, chopped
• Chicken drumsticks, about 10 or so
• Seasonings (Tony Chachere's) or salt, pepper, garlic powder
• 3 or 4 Green onions
• Rice
• Crackers (Saltine or Ritz)

Directions:

• Prepare roux in a non-stick skillet for one batch or a non-stick pot for several batches.
• Brown oil and flour on low heat, stirring constantly at first. Add more of each needed for a good consistency. Continue stirring occasionally over the period of approximately 3 hours. (After 3 hours, my roux always turns dark, and I quit because I've had enough but you can keep going for a darker roux.)
• Boil water in stew pot.
• Dissolve roux in gumbo water.
• Add veggies to stew pot.
• Season chicken with salt, pepper, garlic powder, & Tony Chachere's if you've got it.
• Add chicken to stew pot and boil for 15 - 20 minutes, or until cooked.
• Serve with rice in a bowl and crackers along side.
• Garnish with chopped green onions.

If you've never had gumbo before, you will probably find it quite spicy, especially after you swallow. My husband's not a Cajun so it took him a while to get used to it, but he enjoys eating this gumbo now. Please let me know if you try this!

Other Gumbo Recipes:

Gumbo

Seafood Gumbo

Learn more about Erika Lutz

Erika Lutz is a 26-year-old wife of 5 years and mother of a 2-year-old. Although Erika grew up in Louisiana, she currently lives in Colorado where she stays at home with her daughter.

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