July 4 – An Australian Family Celebrating Our American Heritage – inspired by Bill Ives family Gumbo

after about 45-60 minutes of slowly stirring over low heat to avoid burning the Roux it slowly browns – deepening in colour


I hadn’t intentionally done it as a July 4 theme – somehow it just worked out that way after coming across Bill’s Gumbo convo’s.

Then I did a Twitter search this morning and discovered lots of folks salivating about their Gumbo’s.  There seemed to be so many Gumbo themed tweets this weekend – then it dawned … of course July 4 – I was just so busy and nearly hadn’t realised the date. And. in Australia we don’t necessarily appreciate that Gumbo is July 4 theme fare in the south around New Orleans Louisiana (NOLA)

I’d googled Gumbo’s a few times in the past ..  and it’s now been 3 years since I visited Gumbo Town and downloaded its Gumbo pages – but it remained my favourite inspiration ( until I read Bill Ives’ post). Here’s some Gumbo links to Gumbo Town ….

  • Seafood Gumbo
  • Chicken & Andouille Gumbo
  • not to mention “Making the Roux” : “More than anything else, it’s the roux that gives gumbo its particular character. … A Cajun roux is just flour cooked in fat until it acquires a dark color and a deep, complex, somewhat smoky flavor with nut-like overtones.” – I love the advice given by Gumbo Town – great knowledge sharing

Then a check of Delicious social bookmarks on Gumbo revealed an intriguing story – the debate over the history of Gumbo – as well as YouTube Gumbo.

For the last few years I used the above Gumbo Town pages as inspiration for my own KerrieAnne’s Chicken, Andouille & Vegie Gumbo :


1/4 cup Canola oil                                        

1/2 cup plain flour ( aka all purpose flour)

500gm ( 1 lb) chicken breast chopped small pieces                 

500gm ( 1 lb) Andouille sausage – sliced 

2 cups chicken stock                                    

1 capsicum (bell pepper) chopped finely

2 cans tomatoes (400g size)     – sometimes I use 4 tomatoes for less tomatoey Gumbo                     

2 tbpsns parsley chopped

2 tbspns Worcestershire Sauce                    

2 leaves spinach chopped 

2 onions finely chopped                                

optional Tabasco sauce

2 carrots finely chopped                                

optional Jalapeno peppers

1 medium potato diced                                  

1 cup Okra chopped

2 sticks celery finely chopped                        

1/2 tspn cajun spice

2 zucchini’s (courgettes) finely chopped                            

1 bay leaf

20 ml crushed (minced) garlic           

1 tspn lemon juice                        

shake each of thyme black pepper cayenne pepper ground cumin


  1. Make a roux like in Gumbo Town’s pages
  2. Add stock – slowly – a little in time – stir in each lot
  3. Add all other ingredients except spinach and zucchini
  4. Simmer gently until vegetables are tender but not mushy
  5. Add zucchini & spinach and simmer another 5 minutes
  6. Serve over steamed rice


Then there’s Gumbo Pages : “ dedicated to the preservation of New Orleans culture.”- I really liked Mark Savoy’s Gumbo & the Simple Chicken and Sausage Gumbo

 – not to mention American Government Health Page Chicken Gumbo & About.com’s Gumbo pages : for the time challenged there are slow cooker Gumbo’s : eg Chicken & Sausage at About.com or the Epicurious slow cooker version.


A few more ideas that I discovered during my Twitter search on July 4 2010  ….

Now we have a huge quantity of Gumbo leftovers – some to my Mom (aka Mum in Oz-speak) – some for my husband’s lunches (instead of brown bagging it) – and a few nights during the week.

My 77yr old Mum hadn’t tried Cajun Gumbo before … and tonight she lined up for seconds ! So good to see her enjoying such a range of international foodie experiences. She always has liked to be experimental – guess that’s where I get it from !