Brian Constantine's Irresistible Firehouse Gumbo
Dive into Brian Constantine's Irresistible Firehouse Gumbo, a culinary delight that warms the soul and tantalizes the taste buds. This gumbo is a staple in Brian's kitchen every Sunday, simmering away as family and friends gather, filling the air with rich aromas that promise comfort and satisfaction. The combination of tender fryer chickens and smoky sausage, mingled with the vibrant flavors of onion, bell pepper, and celery, create a luscious, hearty broth. Infused with a special blend of Louisiana hot sauce and Worcestershire sauce, every spoonful is a taste of tradition and love. Remember, it's an old Cajun tradition to serve this gumbo with a delicious side of potato salad—perfect for balancing the rich spices and textures. Prepare to impress your guests or enjoy a cozy meal that lasts throughout the week!
N/A
Servings
500
Calories
12
Ingredients
Ingredients
dark roux
1 pint (Prepared and ready to add.)
water
2 gallons (For boiling.)
fryer chickens
2 (Skinned and seasoned.)
smoked sausage
2 lbs (Cut into bite-sized pieces.)
tomato sauce
0.5 (8 ounce) can (Ready to add.)
onions
2 medium (Chopped.)
celery
6 stalks (Chopped.)
bell peppers
2 (Chopped.)
Louisiana hot sauce
1 (6 ounce) bottle (Ready to add.)
Worcestershire sauce
1 (10 ounce) bottle (Ready to add.)
parsley
1 cup (Chopped.)
green onions
1 1/2 cups (Chopped.)
Instructions
1
In a large gumbo pot, bring 2 gallons of water to a rolling boil.
2
Once boiling, gradually stir in the dark roux and reduce the heat to medium-low to prevent boil over, stirring constantly for a creamy consistency.
3
Add in the chopped onions, bell peppers, celery, and parsley, mixing thoroughly.
4
Cut the smoked sausage into bite-sized pieces, place them on a microwave-safe plate lined with a paper towel, and microwave for 7 minutes. After, add the sausage to the gumbo pot.
5
Stir in the tomato sauce, Louisiana hot sauce, and Worcestershire sauce, ensuring even distribution throughout the mixture.
6
Allow the gumbo to cook on medium heat for a total of 2 hours, stirring occasionally.
7
After 2 hours, add the seasoned fryer chickens to the pot and continue cooking for an additional hour, or until the chicken is tender and cooked through.
8
Once the gumbo has simmered for 3 hours, add the chopped green onions and a bit more parsley for a fresh finish.
9
Serve the gumbo in bowls over a bed of cooked medium grain rice.
10
Remember to always serve with a side of potato salad, as is the old Cajun tradition!
Nutrition Information
16.67g
Fat
66.67g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Brian Constantine's Irresistible Firehouse Gumbo?
It is a traditional Cajun soul food dish featuring chicken, smoked sausage, and a rich dark roux, typically served on Sundays.
What are the primary proteins used in this recipe?
The recipe uses two skinned and seasoned fryer chickens and two pounds of smoked sausage.
How much water is required for the base of the gumbo?
The recipe requires 2 gallons of water brought to a rolling boil.
What kind of roux is used for this gumbo?
A prepared dark roux is used to give the gumbo its characteristic color and flavor.
What quantity of dark roux is needed?
The recipe calls for 1 pint of prepared dark roux.
Which vegetables are included in the recipe?
The gumbo includes onions, bell peppers, celery, parsley, and green onions.
How is the smoked sausage prepared before adding it to the pot?
The sausage is cut into bite-sized pieces and microwaved for 7 minutes on a paper towel-lined plate.
Why is the sausage microwaved before being added?
The recipe specifies microwaving for 7 minutes to prepare the sausage pieces before they join the simmering gumbo pot.
When is the tomato sauce added?
Tomato sauce is added along with the Louisiana hot sauce and Worcestershire sauce after the vegetables and sausage are in the pot.
How much Louisiana hot sauce is included?
One full 6-ounce bottle of Louisiana hot sauce is used in the recipe.
What amount of Worcestershire sauce is needed?
The recipe requires one 10-ounce bottle of Worcestershire sauce.
How long does the gumbo simmer before adding the chicken?
The gumbo base cooks on medium heat for a total of 2 hours before the chicken is added.
How long does the gumbo cook after the chicken is added?
The gumbo cooks for an additional hour after adding the chicken, or until the chicken is tender.
What is the total simmering time for this recipe?
The total simmering time is 3 hours.
How should the fryer chickens be prepped?
The two fryer chickens should be skinned and seasoned before being added to the pot.
What type of rice is recommended for serving?
The gumbo should be served over a bed of cooked medium grain rice.
What is the traditional Cajun side dish for this gumbo?
It is an old Cajun tradition to serve this gumbo with a side of potato salad.
When do you add the green onions?
Chopped green onions are added at the very end of the 3-hour simmer for a fresh finish.
How many calories are in a serving?
There are 500 calories per serving.
What is the fat content per serving?
Each serving contains 16.67g of fat.
How much protein is in each serving?
There are 25g of protein per serving.
What is the carbohydrate count per serving?
Each serving contains 66.67g of carbohydrates.
Does this recipe use the Cajun Holy Trinity?
Yes, it uses the classic combination of onions, bell peppers, and celery.
Why should you reduce the heat when adding the roux?
Reducing the heat to medium-low prevents the pot from boiling over while stirring in the roux.
How many celery stalks are required?
The recipe calls for 6 chopped stalks of celery.
How much parsley is used?
The recipe uses 1 cup of chopped parsley in the base plus more for the final fresh finish.
Is this gumbo recipe spicy?
Yes, it contains a 6-ounce bottle of Louisiana hot sauce and is categorized as spicy.
Can this meal be prepared for guests?
Yes, it is described as a meal perfect for impressing guests or enjoying a cozy family gathering.
What size pot is needed?
A large gumbo pot is needed to accommodate 2 gallons of water plus all ingredients.
Who developed this gumbo recipe?
The recipe was created by Brian Constantine.