Sundays are for Eating!

I haven’t had the opportunity to travel often, but I have done a ton of research on many cities in the United States. And just from my research alone, New Orleans is one of my favorites and a must go on my travel list. From the music, culture, and their food it just seems amazing.

I love to cook, but I never do it. Cooking for one is such a waste of time. Cooking involves so much love, why waste the time for just yourself when you can go have someone share their love with you at a restaurant. So, on this Slice, I’ve decided to share one of my favourite recipes that seems extremely difficult, but that couldn’t be further from the truth. So today, you are going to learn how to cook, Gumbo with a nice, rich, dark roux. Here We GO!       

So it’s not a terribly complex recipe ,it’s just a bit intense at the beginning then a long cook.

A Dutch oven or big stock pot would work best, but A crockpot would work eventually. You just have to start it over heat, so a medium to large sauce pan or even a stock pot would work before transferring it.


4 bone-in, skin-on chicken thighs
3 teaspoons kosher salt, divided
2 teaspoons ground black pepper, divided. Salt to taste.
.5 cup grapeseed oil
.5 cup all-purpose flour
1 large onion, diced
1 large red bell pepper, diced
2 ribs celery, diced
10 cloves garlic, crushed
4 bay leaves
1 (12-oz) bottle amber-style beer
5 cups chicken stock
.5 tsp cayenne pepper
1 lb andouille sausage (or your favorite smoked sausage), cut into bite-size pieces (.5-inch half-moons)
Louisiana jasmine rice, for serving

(Before you start your roux, chop your veggies and roast your chicken for 20 minutes on 400)

To make your roux:

Take your flower and grape seed oil over medium heat. Oil first, then slowly add your flower, stirring constantly, do not walk away, this will burn quickly. Basically, stir it every 15-30 seconds for about 30 minutes until it’s the color of chocolate milk.

(Before you start your roux, chop your veggies and roast your chicken for 20 minutes on 400)

Then add your onions, celery and bell pepper. Stir in for about 4 minutes

Add your garlic, bay leaves, and seasonings cook for 2 minutes, then slowly add your stock. I talking really slowly.

Throw your chicken and andouille in and set it super low to a very soft simmer (maybe crockpot works here?) or just leave it in your pot. For at least 4 hours the longer the better. Stirring every 20 minutes.

Serve over rice, cork a nice bottle of red and violá!



3 thoughts on “Sundays are for Eating!

  1. That does sound good! I’ve never made gumbo. And I’ve never used grape seed oil in cooking. It does look to me like a good Crock-pot recipe. When I was only cooking for myself I ate a lot of cereal and a lot of grilled cheese. 🙂

    Liked by 1 person

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