Thibeaux Family Gumbo

Name: Thibeaux Family Gumbo
Cuisine: American
Ingredients: 1 hen; Lowery's Seasoning Salt; black pepper; red pepper (optional); 1 bunch of celery; 2 yellow onions; 1 small bunch of garlic (6-8 cloves); 1.5 cups vegetable oil; 1.5 cups flour; 1 dozen eggs; oysters (optional); 5 cups rice; 6-8 Chicken bullion cubes

14 steps

Grandmother's Cajun style chicken gumbo recipe she taught my father who in turn taught me. She was from Jeanerette, Louisiana.

Updated at: Thu, 17 Aug 2023 08:49:59 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1472.3 kcal (74%)

Total Fat78 g (111%)

Carbs130.6 g (50%)

Sugars4 g (4%)

Protein55.9 g (112%)

Sodium1721.4 mg (86%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 bunchCelery

1 bunchgarlic

1 ½ cupsvegetable oil

1 ½ cupsflour

1 x 12eggs

oysters

optional

5 cupsrice

6Chicken bullion cubes

Instructions

Step 1

Thaw and butcher adult hen.

Step 2

Place in pan and season with Lowery's Seasoning Salt and black pepper (red pepper option for more spicy). Flip and season other side. Leave to sit approx. 30 min each side.

Step 3

Slice celery bunch, cube yellow onions, and crush garlic.

Step 4

Add 1.5 cups of vegetable oil in iron skillet; heat to medium heat.

Step 5

Add 1.5 cups of flour SLOWLY to heated oil, stirring CONTINUOUSLY for 30 minutes or until dark chocolate brown.(This is the roux) (I'm not kidding, don't stop stirring. Use the potty before you start this step or have someone available to swap out.)

Step 6

Saute onions and celery in roux. Add garlic last.

Step 7

Mix roux/veggie mixture with two cups water (optional) and add chicken.

Step 8

Cook 10 minutes, and add 6-8 cups of water.

Step 9

Cook approx. two hours. Scoop grease off top and add 6-8 chicken bouillon cubes. (Optional) Remove chicken and allow to cool. Remove chicken meat from bones, returning meat to juice, and discard the bones.

Step 10

Add oysters (optional) and let cook for 10 minutes

Step 11

In separate pot take some juice to near boil, and add eggs, one at a time, and allow to cook.

Step 12

Add cooked eggs and juice back to main pot.

Step 13

Serve over white rice.

Step 14

Note: Gumbo is ALWAYS better the next day. So if you can cook it a day ahead of time and let sit overnight in the refrigerator.