So yesterday when I made this, I definitely timed myself to see how long it took - a little over 2 hours. Yikes. That is kind of a long time...but keep in mind that I wasn't only cooking...I was finding songs for the kids to dance to on Spotify and fetching toys and snacks and keeping the baby from lapping up the rainwater that had pooled on the back patio. Sans distractions you could probably do this in an hour and a half- maybe less if you crock pot it. Either way, it's so worth it.
I usually make the potato salad first...usually a couple hours in advance. I like to refrigerate it for a bit. So first, put some water on to boil and while you are waiting...peel and chop those potatoes. 1 inch chunks are good. You can also start some water for the hard-boiled eggs. And just so you don't have to look up how to do it: put 3 eggs in saucepan with water covering the eggs by 1 inch. Put the lid on and bring to a boil; then reduce the heat to low (so the water is kind of simmering) and time it for 15 minutes. Drain the water immediately and add some cold water to cool them off...I usually add ice to the cold water and let it sit for a bit. Anyway...back to the potatoes...
Boil the potatoes for about 15 minutes. Test one to see if its soft...no? Boil a little more...it's better for these potatoes to be overcooked...definitely don't under cook! Once the potatoes are done, drain them in a colander and let 'em sit for a bit to cool. While you're waiting, chop 2 or 3 green onions and make the dressing for the potato salad.
Here's the stuff you need. And although I have a picture of Vlasic relish...use Heinz if you can find it...it's the best. Jeff was the one doing the shopping that day I guess...otherwise this stuff would not have been brought home from the store. So mix the mayo, miracle whip, relish and mustard together. Put the now (hopefully) cool-ish potatoes in a big bowl. Add the green onions and chopped hard-boiled eggs. Pour the dressing on and stir. A lot. This should end up like thick mashed potatoes with chunks in it. Not happening? Get out your potato masher and mash it up a little. It should look kind of like this when it is done:
So now throw some water and chicken in a pot to boil. Or if you can score a good sized rotisserie chicken, that will save you some time. I sure tried that, but here's a tip- grocery stores apparently don't stock those little gems at 9 in the morning...which is when I went to the store. Anyway. Boil the chicken. While the chicken is boiling, chop all of these veggies:
That's right, just start chopping...
...until you have this. Set it aside for a minute. When the chicken is done, remove it from the pot and set it aside to cool. Meanwhile, strain the chicken water to get rid of any floaties (you don't have to do this, but I usually do). Then add more water to the pot - you want the pot just a little bit more than half full. Put it back on the stove and bring it to a boil. Meanwhile, make the Roux. (pronounced roo) I used to think you had to use special Roux mix or pre-made roux that you buy at the store, but one time I couldn't get my hands on it so I just used brown gravy mix. And guess what? It works just fine. Some would probably say that my gumbo is not authentic because of this...but I can't say that I care. :)
So mix 1 cup of gravy mix with two cups of cool water and whisk it into the boiling water in the pot...stir quickly so you don't get lumps.
Now you have a decision to make...you can either put everything in a crock pot and let it slow cook on low for 3-4 hours (which is what I did) or finish it in the pot on the stove. If you do it on the stove, put in all the veggies, the 1 tsp. of Tony's, bay leaves and salt and pepper to taste. Let it simmer, stirring occasionally, until the veggies are cooked. Add the sausage, cut into 1/4 inch slices...
This is the sausage I use...it's pretty good.
Should look something like this.
Shred the chicken and add it to the pot. Let it simmer a bit longer...and make some white rice while you're at it...
Then it's time to eat!! ;) First put some rice in a bowl. Top it with a liberal amount of gumbo. Sprinkle some Tony's on top. Put some potato salad in a separate bowl. Then get a little spoon full of potato salad, dip it in the gumbo and eat. Repeat until you are full! Then get seconds because it's delicious :)
One final note about Tony's Chachere's...you must have this or the gumbo won't taste good! You can get this at walmart in the spice aisle for a couple bucks. Totally worth it. Enjoy!
