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By Popular Request!


I am a bad, terrible, horrible person. I know, I haven’t posted anything interesting at all in a while. Just posted stuff I wanted people to give me. I have great excuses though! 1. I was in the midst of Birthday season and 2. Well, yeah, I guess I was busy.

Anyway, I’m really sorry. So as penance I am posting my super popular, super tasty, super secret kosher gumbo recipe. I know, I can’t believe it myself. This recipe is so good it has been requested again and again and again by my friends. In fact, I made a pot + some extra for Memorial Day thinking that I would have some left over for lunch during the week… NOPE! All gone!



1 whole kosher chicken
1 pack of kosher spicy hot dogs (the spicier, the better)
3T olive oil
1/4 C flour
1 medium onion, chopped
3 stalks celery, chopped
1 green bell pepper, chopped
1.5 T crushed garlic
1 14.5oz can whole undrained tomatoes
1 C Spicy Hot V8 (I use the vegan substitute, whatever that is)
1/2 C sliced scallion
2 bay leaves
2t Worcestershire sauce
Salt to taste
1/4t ground black pepper
1/4t ground white pepper
1/4t cayenne
dashes of tobasco sauce to taste


1. Place the whole chicken in a pot and cover it entirely with water. Boil the chicken until it’s pretty much done. Take the whole chicken out and set it aside as well as the (now) broth. While your chicken is boiling, this is a good time to chop up your veggies.

2. Cut up the spicy hot dogs into 1/4 inch to 1/2 inch slices. On the bottom of a large pot (about 4 quarts) fry the hot dog slices with a little olive oil. Once the hot dogs slices have pretty much blackened, strain them of all oil and set aside. Leave the rendered fat in the frying pan.

3. Add enough olive oil to the fat until you have about 1/4C in the pot. Allow the oil/fat/drippings to heat up over medium. Slowly add the flour stirring constantly until it has reached a medium brown color, once brown turn off the heat immediately. Add the gumbo trifecta: onions, bell peppers, and celery – and also add the crushed garlic. Stir the veggies around until they are all coated with the flour and garlic.

4. From the chicken broth you set aside, slowly add 4C of the broth to the veggie mixture, stirring well. Add the tomatoes, V-8 juice (or substitute), green onions, bay leaves, Worcestershire sauce, salt, cayenne, black and white peppers, and bring to a boil over high temperature setting.

5. Shred the meat into bite sizes from the whole chicken, using every part and throw it into the pot as well as the spicy hot dogs.

6. Reduce heat and simmer for 45 minutes to an hour.

7. Serve over rice.

Note: Gumbo typically tastes best the next day, because it give the sauce time to thicken. I usually make gumbo the day before I’m serving it, leave it in the refrigerator with the lid on, then just put it back on the fire to reheat it the next day.


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