The Ferguson Recipes
| Gumbo 🌄 💤 ⏳ |
| Gyro (Greek) Sandwich 🌄 💤 ⏳ |
| Gyro Meat With Tzatziki Sauce 🌄 💤 ⏳ |
| Halal Cart-Style Chicken and Rice With White Sauce 🌄 💤 |
| Ham Loaf 🌄 💤 ⏳ |
| Ham Loaf 🌄 💤 ⏳ |
| Ham Waffles with Pineapple Topping 💤 ⏳ |
| Hambone Soup 🌄 💤 ⏳ |
Ingredients
For the Roux:
1 heaping cup all-purpose flour
2/3 cup oil (vegetable or canola oil)
For the Gumbo:
1 bunch celery , diced, leaves and all
1 green bell pepper , diced
1 large yellow onion , diced
1 bunch green onion , finely chopped
1 heaping cup all-purpose flour
2/3 cup oil (vegetable or canola oil)
For the Gumbo:
1 bunch celery , diced, leaves and all
1 green bell pepper , diced
1 large yellow onion , diced
1 bunch green onion , finely chopped
(continued in the next column ↗️)
1 bunch fresh chopped parsley , finely chopped
2-3 cloves garlic
1-2 Tablespoons cajun seasoning *
6-8 cups Chicken broth *
12 ounce package andouille sausages , sliced into 'coins' (substitute Polska Kielbasa if you can't find a good Andouille)
Meat from 1 Rotisserie Chicken*
2 cups Shrimps , pre cooked
cooked white rice for serving
2-3 cloves garlic
1-2 Tablespoons cajun seasoning *
6-8 cups Chicken broth *
12 ounce package andouille sausages , sliced into 'coins' (substitute Polska Kielbasa if you can't find a good Andouille)
Meat from 1 Rotisserie Chicken*
2 cups Shrimps , pre cooked
cooked white rice for serving
Directions
Make the Roux:
In a large, heavy bottom stock pot combine flour and oil.
Cook on medium-low heat, stirring constantly for 30-45 minutes.
This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency.
Be careful not to let it burn!
Feel free to add a little more flour or oil as needed to reach this consistency.
Brown the sausage:
In a separate skillet on medium-high heat place the sausage slices in one layer in the pan.
Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown.
Remove to a plate.
Cook the vegetables in broth:
Add ½ cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan.
Pour the broth and drippings into your large soup pot.
Add remaining 5 ½ cups of chicken broth.
Add remaining 5 ½ cups of chicken broth.
Add veggies, parsley, and roux to the pot and stir well.
Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.)
Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.)
Stir in cajun seasoning, to taste.
Add meat.
Add meat.
Add chicken, sausage, and shrimp.
Taste and serve.
Taste and serve.
At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Cajun seasoning or more chicken broth--until you reach the perfect flavor.
Serve warm over rice. (Tastes even better the next day!)
Servings\Yield
Serves Six
Nutrition Facts
Nutrition Per Serving - Calories: 490; Total Fat: 34g (Saturated Fat: 9g); Cholesterol: 145mg; Sodium: 1380mg; Total Carbohydrates: 19g (Dietary Fiber: 3g, Sugars: 3g); Protein: 28g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
Gumbo is a thick, flavorful soup commonly served in Louisiana that includes celery, bell peppers, onions, and sausage, chicken, and/or shellfish. Although it’s exact history is disputed, it is thought to have been created by West African Slaves in New Orleans in the 18th century. Even the origins of the name of the dish are controversial, considered to be either a corruption of Bantu words for okra (tchingombo and ochingombo) or the Choctaw term for powdered sassafras leaves (kombo). Both okra and filé powder—made from dried sassafras leaves—are commonly used to thicken gumbo, as is roux—a combination of flour and fat commonly used in French cooking.
This recipe is from here.
Learn more about the politics of Gumbo from The Politics of Cuisine on Instagram.
🧑🍳 The Cook:
Dave Ferguson
🔑 Keywords:
Gumbo,
POC,
rice,
sausage,
seafood,
shrimp,
chicken,
Cajun
🗂️ Categories: 🥣 Soups & Stews, 🐟 Fish & Seafood, 🌎 World Food, 🐖 Pork
📚 Collections: The Politics of Cuisine, The TFR Cookbook
Gumbo was added on January 10, 2023 and last updated on February 24, 2025.
🗂️ Categories: 🥣 Soups & Stews, 🐟 Fish & Seafood, 🌎 World Food, 🐖 Pork
📚 Collections: The Politics of Cuisine, The TFR Cookbook
Gumbo was added on January 10, 2023 and last updated on February 24, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.