Julia Wright's Gumbo Cook Off Winner
Julia is a home cook from the Pacific Northwest, just east of Seattle, in what she calls "Microsoft Land". Julia is also a member of my Facebook group, What I Cooked For Dinner Last Night, where our group shares meals they've prepared the night before giving us all ideas for future meals and inspiration to try new foods.
The contest was hosted locally by a Savory Spice store where each contestant had to bring 1.5 quarts of soup or stew in a crock pot. The store's customers tasted the dishes throughout the day and voted. Once all the food ran out, the voting was over. Julia said she brought way more than the 1.5 quart minimum to avoid being the first to run out.
When Julia and her husband came back to the store at 5 pm, she was told her Gumbo won "hands down" and she earned a $50 gift card.
A Little About Julia
Julia is the mom of two teenage boys and married to a British ex-pat. She told me she was late to start cooking but was inspired to learn how to cook when she started watching Food Network shows. Alton Brown's show was her first favorite.
Julia and her husband love to travel and when on the road she tries to learn how to make a local dish or get some local inspiration for future meals. She learned how to make this gumbo while in New Orleans at a cooking class at the New Orleans School of Cooking.
Julia said it was a touristy activity but she "took it seriously".
Gumbo is a Southern Louisiana Stew. No two chefs make gumbo the same way. Use this recipe to create your own specialty. Additions could include shrimp, okra and tomatoes. - Julia Wright
Award Winning Chicken Andouille Gumbo
Ingredients
- 1 cup flour
- 1 cup vegetable oil
- 3 cups onions chopped
- 3 cups peppers chopped
- 2 cups celery chopped
- 1 tablespoon garlic chopped
- 2 quarts chicken broth/chicken stock
- 3 cups cooked chicken
- 12 ounces Andouille sausage
- 2 tablespoons Savory Spice Black River Creole Seasoning or to taste.
Instructions
- Prepare the roux using flour and oil, stir constantly over medium heat – UNINTERRUPTED – for 20-30 minutes or until copper colored.
- Add chopped onions, peppers and celery to roux. Stir until vegetables soften.
- Add chopped garlic and stir.
- To vegetable mixture, add sliced sausage and cooked chicken, chopped. Sprinkle in Creole seasoning.
- Add stock or broth and simmer over medium heat. Adjust seasonings to taste. Simmer 1 – 2 hours.
Notes
Julia
Gary! Thank you so much for the great post. I am thrilled to be a part of your awesome blog. Note for other RGs: While the recipe calls for a particular seasoning products - you may certainly substitute your favorite one such as Tony Chachere's or Zatarains and use any File powder. Enjoy!
G. Stephen Jones
You are so welcome Julia and thank you for sharing your New Orleans experience with us. Hopefully you will travel to another exotic food destination and share another recipe.
Sam
Hi Gary!
Just wanted to say that I've really enjoyed your website!
I'm trying to take advantage of living at home for my last year of high school to teach myself how to cook, and your blog's been really well organised and useful!
Hope you're having a great day/night 🙂
Cheers from Australia!
G. Stephen Jones
Thanks Sam for the hello and good luck with your learning how to cook. Have fun and please keep me updated with your experiences.
Sean
I just started simmering but that’s good. I didn’t to a T except I did laze mans roux. 350, stir every 30 for 1 1/2 hours. I was surprised there was no paste or tomatoes in it. Nice job though.
Sean
E more question. Simmering on medium seems a bit high, is that o reduce it faster?
G. Stephen Jones
Hi Sean, I say medium but on your stove that may be medium-low or low on someone else's stove. It will be different depending on if your stove is gas or electric or if gas, how many BTU's. You want to bring it to a simmer where there are tiny, little bubbles no matter what the temperature reads. Hope this helps.