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Wednesday, December 23, 2015

Gumbo for Christmas Company

I try to keep meals prepared ahead of time for our Christmas company.    Gumbo is one of the favorites.   I cook it the day before because it is always better the next day after all the flavors combine.     H and I couldn't resist having a little taste for supper tonight.

I have a quick and easy dessert planned.....
that can be served with or without sprinkles....
Only two ingredients.....Ginger Ale and your choice of sherbet.     I fixed it with Raspberry sherbet tonight,  but I sometimes use orange,  and my favorite is lime.

For my gumbo.....
I cook 2 cups of flour and 1 cup of oil until it turns a dark brown....almost a red.

When the roux is done,   add 4 cups of wine and 4 cups of water to make the "gravy" for your gumbo.

Chop your celery,  bell pepper and onion then  saute them in a bit of bacon grease.    
I always add the garlic after my veggies are sauteed,   I think it makes garlic bitter to saute it.    Add Worcestershire and Louisiana hot sauce to taste.    I put in about a quarter cup of each.      I also add a few tsp of parsley.
I make my Gumbo several ways.   
   I always use  about  3 cups of cooked chicken,   sometimes I put shrimp in my gumbo,  but the sausage is the most important part of Gumbo.   The Cajun style Andouille is spicey....the Richards is more like summer sausage.  
After you have selected what meat to add to your gumbo,   combine everything in a big pot and cook on low heat for about 30 minutes   Let it cool and then put it in the is much better after it has set overnight! 

Sometimes I serve it in a bowl.....

Sometimes on a plate.....always on a bed of  long grain rice  (instant is ok,  but not as good.)

  Did you notice that I have a sink full of poinsettia's?    I set them in the sink to water them and then leave them there under the window to get sunlight for a few hours a day    After a couple of hours they are ready to go back into the Christmas vignettes .

Merry Christmas!


  1. A friend and I were just talking about gumbo last night. We want to make some and this seems like the perfect recipe! And I love Liberty Creek wines...great wine at a great price. Merry Christmas!


  2. Bon réveillon ....★ Joyeux *. • ˚ ˚ •. ★ ★ Noël. *. °. ° * * ★ ★ Joyeux. • ˚ ˚ ★ ★ ˛ ˚ ˛ •
    •. Noël ★ ˛ ˚ Π__. * ˚ ★ ★ ★
    ˚ ˛ • ˛ • ˚ */______/~\ . ˚ ˚ ˛ ★ ★ ★
    ˚ ˛ • ˛ • ˚ *| 田田 | 门 |

  3. Penny,
    We don't do gumbo here in the northeast. What I am looking at are those beautiful Trees. Did you make them?

  4. How pretty. I love your pink and sparkly decor. And, of course, the gumbo sounds wonderful.


  5. Oh num! My family had a fishmarket---so cooking seafood is one of my specialties---and my recipe is exactly like yours....really----except for the brand of sausage...when we splurge we add mussels and calamari to the gumbo with shrimp--or when we have a crowd...and of course it is always better the next day---think I will do that next time...and add the seafood right before serving.! Grins, and Happy New Year!

  6. It looks so yummy. Happy new Year!!!

  7. I love your garland in your header. So beautiful and whimsical. Merry Christmas. xoxo Su

  8. The gumbo looks delish! I love the pink raspberry sherbet desert. Thank you for sharing at Vintage Charm.


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