I have this recipe memorized, and it is a hit around our house. Lily will often ask me to make “that black eyed pea gumbo, please please please!” The ingredients below make a huge pot and it is great for parties. I have fed many friends and family with this recipe. The key is to make the perfect roux using peanut oil and flour. My apologies to anyone with a peanut allergy, but the oil gives it such a great flavor.
meat from 1 rotisserie chicken, shredded
1 pound frozen shrimp (I prefer tails off)
1 package Andouille sausage
1 package frozen black eyed peas (we love them and use a 16oz bag), defrosted
2-4 green peppers, cut into half inch pieces
stalks of celery, chopped (I use about half a celery bunch)
1 large onion, chopped
3-4 cloves garlic, minced
1/3 cup vegetable oil
1/4 cup flour
red pepper flake optional if you like more spice
white or brown rice, cooked to serve with cumbo
This is definitely a weekend recipe for me, and usually I chop my vegetables, cut the sausage and pick apart the rotisserie chicken the night before. The gumbo cooks quickly, though, so I think the prep work takes more time than the actual cooking. The original recipe did not include garlic and had more oil, but I try to keep our food as healthy as possible so I cut it to 1/4 cup.
Heat your peanut oil in a large pot. Slowly add your flour, using a whisk to stir it so it does not burn. My photo below leaves much to be desired but I wanted to show you the nice cocoa color that your roux should turn. I cook mine about 5-10 minutes on medium heat.
Once you are satisfied with your roux, dump in the onion, garlic, peppers, black eyed peas and celery. Mix well, cook on medium for about 5 minutes.
Add the sausage and chicken and about 1 teaspoon of Cajun seasoning and a couple of shakes of red pepper flakes if using. Add about 3-5 cups of water or chicken broth depending on what thickness you prefer. I start out with 3 cups and gradually pour more as the stew thickens. Simmer for about 10 minutes, then add your shrimp and cook until pink. It is very important to add the shrimp at the end so they do not over-cook. Serve over rice and enjoy! A nice thick slice of butter bread goes well with the gumbo, too!