Our Daring Cooks’ May hostess, Denise, of There’s a Newf in My Soup!, challenged us to make Gumbo! She provided us with all the recipes we’d need, from creole spices, homemade stock, and Louisiana white rice, to Drew’s Chicken & Smoked Sausage Gumbo and Seafood Gumbo from My New Orleans: The Cookbook, by John Besh.
Coincidentally, this month’s International Incident Party, hosted by the lovely Penny was also gumbo-themed…
I have to admit here, I was not a huge fan of gumbo when we were in New Orleans last March. I’m not sure I had a “good” one but I certainly had an authentic one and I just found it really heavy. So I wanted to make something “gumbo-inspired” (which is totally fine for the International Incident Party) but the Daring Cooks might be after me. In any case I am not a huge fan of fish and a lot of seafood so I searched around for a gumbo involving chicken and came across one that could be made in the slow cooker. Could there be anything better in this the last month of school than an easy to assemble (and hopefully tasty) dish that would stretch across a few meals?
This recipe is adapted from Betty Crocker’s Slow cooker chicken ‘n rice gumbo soup.
A slow-cooker chicken and smoked sausage gumbo soup.Slow-cooker chicken and smoked sausage gumbo soup
Ingredients
Instructions
We ate it both as a soup (above) and as a thicker stew (photo at head of post) and whilst it was not authentic, it was tasty and I liked how you just made it as hot as you want with the addition of the hot sauce at then end. * The Joe’s Stuff Seasoning we bought is not that hot, though there are different varieties which you can purchase here.
A successful interpretation of, yet certainly not authentic, gumbo-style soup which tastes even better the next day. And the day after that.
This post also marks an end and a new beginning. It’s actually my 2 year blogiversary, my 575th post and my last Daring Cooks. I originally joined the Daring Cooks in December 2009 as a way of keeping myself challenged in the kitchen when I started my PhD and had no time to continue pursuing the Food and Media Certificate at George Brown College. Well this year, things changed dramatically and I have decided to take a break from my PhD at least for next year, mostly because I was not enjoying it and pretty much the whole time I was studying, I was thinking about what I could cook or photograph next.
Yesterday I received the grades for the course I managed, despite many obstacles, to complete this term and I feel like it’s time to turn the corner on the blog and branch out bit from some of the blogging challenges I am involved in. Challenges are good and I have certainly learned a lot with the Daring Cooks but I am at a point in blogging where I need to find a path of my own and follow it. I am not sure where this will lead me but I sure hope you will follow along with me!
I’m going gag for your gumbo!! Many changes ahead…great that you recognize what makes you happy and going for it.
I think you’d love our family’s recipe for gumbo, passed down through many generations in Louisiana. It’s just a great chicken and sausage recipe – so simple, yet so flavorful.
Yours looks tasty – can’t wait to see the direction that unfolds!
That sounds amazing!
I would not be a big fan of authentic gumbo either (the fish 🙁 ) but your chicken gumbo (both versions) look good and hearty.
Congratulations on your second blog anniversary, on successfully completing your term and for having the courage to finish one thing (Daring Cooks) and to begin another…on an entirely new path. YES, I will definitely be following along…wouldn’t miss it Mardi.
Aw Paula thanks so much for your support!
2 years! Happy bloggy day and happy birthday as well Mardi! xoxo
Yay! Glad you’re emancipating yourself a bit from the challenges. I’m looking forward to where this takes you.
Yes, it’s scary but I think it will be ok 🙂
Well, I’ve never had gumbo before so I can’t vouch for the authenticity of mine. Plus I tweaked it a lot! Hey, I really like your soup bowl and chili table cloth, so chic and apt to the theme.
Happy Birthday and 2nd Blogoversary, Mardi. I hope you come out of this crossroads into something more exciting and fulfilling!
Thanks – it’s been a great 2 years so far 🙂
Love the red gumbo – it immediately brings to attention tangy, spicy flavours, of which I’m a big fan!
Yes I like the look of it – not a bowl of brown goop!
Congrats on 2 years Mardi!! Love how easy your version sounds!
Good luck with your new direction Mardi! Your gumbo looks gorgeous… and it would be something I would love to try. I made the original one for the Daring Cooks, but found it had quite a bitter undertone, and yours looks more like my style.
Lots of life changes for you eh? Just wanted to say that its really worth taking a break and looking back at things, especially if you’re not enjoying them as much. I gave my PhD when my husband pointed out how miserable and moody it was making me, and to be honest, an MPhil hasn’t really held me back careerwise…
Its all about loving what you do, and its awesome what you’ve done with your blog!! Cheers!
Thanks Michelle – so interesting how many people have similar stories to share 🙂
Mardi, congrats on the 2 years and I wish you the best of luck in whatever you decide your path to be!
Thanks Nelly!
Mardi, we tweeted a little about the pics for Gumbo and wow yours turned out great (of course). My 2 yr comes at the end of July and I’m feeling in the exact place you mentioned too. I did challenges because I respond well to the stretch and now I’m thinking I need more definition for my blog, etc.. but not sure how that will show up yet. Best of luck as you advance to that next level – I’ll be glad to follow along and enjoy. Best and love 😀
Yes the challenges are a great place to start, for sure.
I have no idea what gumbo was before this- never heard of it or tried it. I’m glad you’re following your heart and instincts and look forward to seeing where your new path takes you.
Thank you so much. I can’t either!
I lovethe slow cooker version of the gumbo – I think I will have to try that next time. Your gumbo looks beautiful, both as a soup and a stew. I am sorry that you will not be participating inthe DC challenges any more, but please keep us posted on your adventures. You will be missed!
Oh I will, for sure!
Well, for someone who doesn’t truly like gumbo, I think you did it proud and i’d certainly sit down for a bowl of it with that beer.
Can’t wait to see where your new challenges take you!
Anytime, my friend!
Happy blog birthday! As blogging is such a passion and hobby of people who do it, you can only continue in a way which makes you enjoy it. I guess this can be said about a lot of things in life, but as long as you find what you’re doing rewarding then that’s what you need to do =)
PS. Love the chilli print in the background!
I could not agree more!
Oh fantastic! Happy 2 years!! Loving the colour on your gumbo! Such a stand-out!
Thanks, I liked the way it turned out too!
Mardi, I’m a big fan of gumbo and anything with smoked sausage is going to be great. Congrats on making those difficult decisions and on your second anniversary! I can’t wait to see what’s next!
Love smoked sausage!
Congratulations on your anniversary! Wish you much continued success. Looks like a fabulous meal.
Thanks Barbara!
Happy Anniversary! It’s a wonderful accomplishment!
And this gumbo looks delightful. I’m a fan of okra (which, I have learned, many people are not fond of). Great dish!
I actually really loved the okra in this dish 🙂
Happy Blogoversary, Mardi! Here’s to a million more!!
I’m not a fan of gumbo, but I think I just haven’t found the right one, yet… I will admit that I am really liking this chicken/sausage mix with some okra and rice…sounds like a really good hearty meal.
Yes it’s a good combination 🙂
Happy Anniversary!
I think your light gumbo sounds great. I think part of the challenge is making a recipe your own, and you did that perfectly. I can’t wait to see what your future challenges will be!
Ah but the Daring Cooks don’t like for you to make the challenges your own. Why I am leaving…
Happy 2nd anniversary! 575 posts make for a lot of writing. As we grow as bloggers, our goals and perspective change, and we have to adjust our initial thinking and decisions. I am staying with you for the ride:)
That’s a good-looking gumbo, authentic or not (I will bend the “rules” to make sure we enjoy the dish – what’s the point in sticking to authenticity, if you don’t like it?)
Yes it’s a ridiculous amount of writing!!!
Wow, so many exciting new changes – I wish you the best! This dish looks wonderful!
Thank you so much!
The wine pick for this dish, as you can see…was a BEER.
Went for an American IPA; hoppier style, which worked well with the spice.
The one in the pic is Duggan’s No.9, brewed in Toronto and closed up shop five hours after I left the palce. Yikes!
An excellent American IPA is Southern Tier, in New York near the shores of Lake Erie. But there are many others.
…and needless to say, I’m along for the next two years! 🙂
The quality of eating in the hosue has risen substantially since 2009. 😉
Congrats on 575 Mardi, and – while you’ve discarded it – the great marks on your coursework too.
I love how the course and the Daring Cooks all of a sudden are so successful now that I have discarded both!
Wow, looks like you are going through so many changes this year. Good luck with that! I personally think that we have a lot of inflation in degrees nowdays, too many people are getting PhDs and anywhere outside of academia it does not count as much as it used to. On the other hand, if you don’t enjoy PhD, it’s almost guaranteed that you won’t enjoy an academic career, so I think unless one is really into a specific research topic that can only be studied in academia, PhD is a waste of time.
Regarding your gumbo, I think you’ve made a great decision to use a slow cooker. I sufferred so much through this challenge with constant stirring that I don’t think any stew is worth that much effort (and I am not a huge fan of gumbo too). So at least you probably saved yourself a lot of time and sweat over a hot pot of roux :-). Looks like you’re making a lot of right decisions 🙂
Thanks, I feel good about my decisions this month!
Whatever you do, please don’t quit doing the IIPs!! I am a huge fan of gumbo, and I like your lighter version. Of course mad props for displaying the Crystal hot sauce so prominently!! My fave : )
No, no, will never quit IIP 🙂 And I am glad you noticed the Crystal!
I’m a gumbo fan and yours looks terrific, Mardi!
Thanks, I enjoyed it!
I have yet to make gumbo – your recipe looks simple and delish! Happy Sunday!
I love gumbo but it is something I have never tried at home. I love that this is for the slow cooker. I definitely will be trying this soon. Thanks for sharing!
Yes, I love anything in the slow cooker!
Happy Birthday and blogiversary. I think you gumbo inspired soup is great. I think your decision is wise for you, funny this is my last DC too, I just did not write it. Good luck with your new vision to come
Funny, this is the last DC for a few people!
Goodo….a slow cooker recipe to try. With the cold weather already here, the slow cooker is making more of an appearance.
Happy blogiversary and happy (belated) birthday and of course you know I’ll be around reading for the next how many ever years until there’s no more to read. Will be inspiration for me when I move to Christchurch for 12 months to do my chef diploma!!
Noticed the Book Depository link too!!
This is PERFECT for the Aussie winter!
Congratulations on your 2 year blogiversary, Mardi. I’m so happy that we met through the interwebs, and then in real life last August. I love sharing this world of food blogging with you.
Me too MJ XOOX
Congratulations on your anniversary. And that gumbo looks delicious and rich!
Cheers!
Congrats on 2 years! And 575 posts? That’s outrageous!
I think it’s great that you stuck with DC and DB for so long, and great also that you recognized you’re ready to move on. I did both for a while, too, but stopped when I was no longer enjoying the challenges- I really need to do my own thing with my posts and found those groups a little constricting. See you soon 😉
Yes, a little ridiculous how many posts I have written… Glad to be in great company with other DC dropouts!
Happy anniversary and good luck in whatever it is you decide to do 🙂
Your gumbo looks stunning and your pictures are really beautiful
Why thanks 🙂
Oh… This looks amazing! I have to give this a try ASAP. I was just working on my menu for the week, and I think I need to add this!
Jen you and Darron would love this!
Congrats on your 2 year blogiversary Mardi! That’s quite a lot of cooking and eating documented 🙂 Here’s to many more!
Indeed it is!
Happy 2nd Blogoversary! Both of these versions sound like they came out wonderfully 🙂 And I am sure your new path will lead you in the right direction 🙂
Gah, a slow cooker! What genius! And I love the bright red color the broth took on….looks so yummy!
T.
I heart my slow cooker!
Happy Blogiversary, Mardi! So glad I “met” you and found your blog. You inspire me with your pretty pics and your petite chefs series.
Gumbo isn’t the most photogenic dish out there and still you managed to get a good shot 🙂
Aw thanks Yuri! I tried hard with the gumbo!
I haven’t had many gumbos in my life…I do love seafood though but yours looks so light and fresh! Look at that okra! looks delicious!