Gumbo Season Is Upon Us!

Here we go! Cold fronts are starting to push on down here to Ville Platte, Louisiana "The Smoked Meat Capital of the World" and oh, how we have been waiting for this.. With football gearing up and cold fronts pushing south, it means Gumbo Season! I have a gumbo recipe that I would like to share with you guys that is a favorite of all of my family and friends. The key to a good gumbo is great smoked sausage, smoked tasso, and delicious roux. This gumbo tastes better around a campfire, so if you can make a fire in your backyard and put your jacket on, this gumbo will be heavenly! Enjoy!!

Teet's Famous Hen, Smoked Sausage, and Tasso Gumbo

You will need the following:

1 hen or fryer cut into pieces
10 oz. of Kary's Roux
1 lb of Teet's Smoked Pork Sausage
1/2 lb of Teet's Smoked Pork Tasso

1 yellow onion, diced

1 cup of green onions, diced
1/2 cup of parsley, chopped
2 cups of rice

Optional:

1 Smoked Turkey Wing, cut  (secret ingredient)
6 boiled eggs
Potato Salad

Directions:

Halfway fill the gumbo (stock) pot with water, and boil. Once water is boiling, reduce heat to medium, add the roux and stir continuously for 10 minutes, until dissolved. Do not let the water and roux boil over, the roux will foam, that is normal, just reduce heat and stir. Bring roux back to a boil and add onions, smoked meats and chicken. and stir every 15 minutes. Add green onions and parsley after about 30 minutes of boiling. If you are using a fryer, you will only need to cook it for about an hour, do not over boil the chicken because it will fall to pieces. If you are using a hen, boil the hen for about 2 hours or until cooked thoroughly.

While the gumbo is cooking I usually boil some eggs on the side. Once they are boiled I peel them and drop them in the gumbo in the last 10 minutes. Believe me, it may sound gross or weird but you will never eat a gumbo without it again. A potato salad is a delicious side when eating a gumbo, so go ahead and make your favorite recipe!

Serve over cooked rice and enjoy.

If you have any comments or questions, leave a comment and I will gladly respond!