Here is the Bryant “Boobie” Fuselier’s, (the Creole Sauce Boss) version of Creole Gumbo:
As long as I can remember when someone said the word “Louisiana”, 2 things would enter a person’s mind: New Orleans Saints & Gumbo. People from Louisiana have different variations of how Gumbo should be prepared.
The greatest difference most people notice immediately about the Creole Sauce Boss Gumbo is that it is extra thick, too thick according to some. One thing you will learn quickly is that it takes a lot to offend the Creole Sauce Boss, but an opinion on how his dishes should taste will never be one of them. Everyone has different preferences & thick gumbo is one of mine. If you ever have a problem with someone’s gumbo being too thick in your opinion, just pour some water to your desired liking, it is a very easy fix.
To feed approximately 15 people including seconds, follow these simple step-by-step instructions to the tastiest Gumbo in South Louisiana.
Ingredients:
- 2 – Gallons of water
- 1 – Quart of Roux, (I prefer dark roux)
- 2 oz – Browning Sauce
- Creole seasoning of choice
- 1 – Large Diced Onion
- 1 – Large Diced Bell Pepper
- 1 – Bunch Diced Parsley
- 1 – Bunch Diced Onion Tops
- 2.5 lbs – “Authentic” Smoked Sausage, cut
- 5 lbs – Boneless Chicken Thighs Seasoned
- 2 lbs – Smoked Tasso, diced
- 2 lbs – Smoked Turkey Necks or Wings, cut
Directions
- In a stockpot that is able to hold at least 3 gallons, bring 2 gallons of water, diced onion, bell pepper, sausage, tasso, & browning sauce to a heavy boil on high heat. (The flavour from the smoked sausage & tasso has nowhere to go, so putting it in early will not do anything but flavour). It will, however, help prevent the roux from boiling over while breaking down in boiling water.
- Once at a heavy boil, add the quart of roux & stir until it has completely dissolved in water. Drop heat to medium once roux has dissolved WITHOUT LID OF POT ON. Check often to make sure roux does not boil over, stir often.
- Once the roux has cooked for approximately 1 hour, add smoked turkey necks & continue to cook on medium to low fire for another 1.5 hours.
- After turkey necks have cooked, approximately 1.5 hrs, add seasoned chicken thighs & cook for approximately 40 min. While chicken still cooking, at approximately 20 min, taste gumbo juice for seasoning: Seasoning has cooked out of all smoked meat & chicken so don’t add until this point and only if you need to. At this point, maybe just salt should be needed, especially if you added hot smoked sausage.
- Once the chicken has cooked for another 20 min, gumbo should be ready.
- Add diced parsley & onion tops & stir in well.
- Let sit another 20 min without heat still stirring to let steam out of the gumbo to prevent spoiling.
- After 20 min it’s time to “Mangeons” (let us Eat in French). Serve over rice & enjoy.
- For thinner gumbo, just add a pint of water while gumbo still cooking or start off with a pint less roux; I like mine thick!!
- To enhance your Gumbo, bake some sweet potatoes as a side for your sweet tooth pleasure while enjoying your Creole Gumbo.
