Gumbo For The Forsythe's

Reblogger Ginger Harper
Real Estate Agent with Coldwell Banker Sea Coast Advantage 93383


Yum..I love Good Gumbo

Original content by Richard Weeks 0488515

The Forsythe's are rfiendsof one of my stepsons friends.  When my wife was in intensive care I only left her side to go home, shower, change clothes and then back to the hospital.  My consisted of a bowl of corn flakes.  The Forsythe' learning of Sharon's condition sent me some home made chicken soup.  When Sharon died they sent flowers to her memorial service and also sent a beautiful arrangement to me at the house.  I finally had the opportunity to meet them at the memorial service.  Since then they has sent several home made comfort food meal to me.

So today I decided I would make some gumbo for them 

Here is the recipe


2 pounds of boneless, skinless chicken breast

1 pound smoke sausage (cut in rings and then quartered)

1 onion diced

1 green bell pepper diced

3 ribs celery diced

1 cup canola oil

1 cup sifted all purpose flour

1/4 teaspoon cayenne pepper

3 teaspoons salt (divided)

2 teaspoons black pepper (divided)

3 bay leaves


In a large stock pot add chicken and 1 gallon of water, 1 teaspoon salt and 1 teaspoon black pepper

Bring to a boil and then reduce heat to medium-low and cook for 12 minutes

Remove chicken, let cool and then shred.  Keep the stock

In a sauce pan add sausage, cover with water bring to a boil and cook for 5 minutes, drain well and rinse

Make a roux

This is going to take approximately one hour and will require your undivided attention

In a large cast iron or enamel pot add oil over medium heat until oil registers 300 degrees

Add flour and start stirring, and reduce heat to medium-low.  You must stir constantly or roux will burn and will ruin the dish.

Once the roux resembles the color of dark chocolate the roux is done.  Once again this will take 45-60 minutes to reach this color.

Add chopped onions, bell pepper, and celery.  Cook approximately 5 minutes.

Raise heat to high and add 2 cups of stock (the stock needs to be cool so cook the chicken early on) stir to incorporate the roux into the liquid.

Add additional 7 cups of stock, salt, pepper, cayenne pepper and bring to a boil.

Reduce heat to low partially cover and simmer for at least 3 hours.  Longer if possible.

Serve over hot rice.





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JoAnn Moore
The Mortgage Market of Delaware - Georgetown, DE
Home Loans in Delaware

I am printing this recipe out. It sounds so delicious. So nice of Richard's neighbors to take care of him.

May 19, 2020 11:28 AM #1
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Ginger Harper

Your Southport~Oak Island Agent~Brunswick County!
Is the Sun and Sand Calling YOU?
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