Uploaded June 2024 | Updated September 2026, 1 week ago
Hey there and welcome to my channel! I’m Kaitlin Bandy of Bandy’s Books, a mid-30s book lover who reads just about every genre! I post TBRs, reading updates, BOTM & Aardvark predictions, Little Free Library Road trips, book hauls, and more! This video is my July 2024 Book Of The Month Predictions.
Some Other Videos You Might Enjoy:
May Reading Wrap Up: youtu.be/V85uezJDNiw
June TBR: youtu.be/aagpBue5wnY
June BOTM Predictions: youtu.be/LJEyN_ag6dk
Gumbo Recipe
2 Andouille Sausages (crumbled)
2 Chicken Breasts (Cubed)
2 c. Shrimp
4 tbs. Bacon grease, lard, or butter
3 tbs. All Purpose Flour
½ red bell pepper (small dice)
½ green bell pepper (small dice)
1 white onion (small dice)
3 stalks celery (small dice)
1 bunch of Green Onions (sliced)
8 cloves garlic (sliced)
4 c. chicken broth
1 tbs. Worcestershire sauce
TT Hot Sauce
2 tbs. Cajun spice blend (paprika, onion powder, garlic powder, thyme, pepper)
½ tsp. Gumbo File
2 bay leaves
1 c. frozen or fresh okra
TT salt and pepper
*Steamed Rice For Serving
In a large pot, melt 1 tbs. of butter or bacon grease.
Season chicken breast with salt and pepper. Sear the breasts until golden brown on both side. Remove and set aside.
Saute the andouille sausage until golden brown.
Add the onion, celery, green onion and bell peppers. Saute over medium heat. Cook until lightly brown, about 20-30 minutes.
Stir in the garlic and saute just until fragrant. Remove the veggies and sausage and set them to the side.
Add the remaining bacon fat or butter. Melt it down.
Whisk in the flour to create a roux. Cook the roux over medium heat until it turns a rich brown color (like milk chocolate). It should smell nutty, but not burned.
Add the spice blend and cook till fragrant.
Return the veggies and sausage to the pan. Mix with the roux.
Whisk in the chicken broth, worcestershire, and hot sauce. Bring it to a low simmer.
Add the chicken breast to the broth and simmer until tender enough to shred, about 1.5 hours. Make sure to stir the broth occasionally so it doesn’t burn.
Remove the chicken breasts and shred them.
Add the shredded chicken and okra. Simmer for 15 minutes.
Add the shrimp to the broth. Simmer just until the shrimp turns pink.
Serve gumbo over white rice and garnish with scallions.
Books Mentioned:
Yerba Buena - Nina LaCour
Chapters:
00:00 - Intro
04:45 - Ingredients & Equipment
05:32 - Getting Started
11:09 - Make A Roux + Book Review
21:09 - Plate Up + Wrap Up
Hashtags:
#bookreview #bookrecommendation #bookreviews #booktube #reading #book #books
If You’d Like To Support This Channel:
Pango Books Bookstore: pangobooks.com/bookstore/bandysbooks
Amazon Wishlist: amazon.com/hz/wishlist/dl/invite/g2RUVif?ref_=wl_share
Sign Up With Book Of The Month With My Referral Code: mybotm.com/ymng0ji4a9
How To Get In Touch:
Email: bandysbooks@gmail.com
Discord Community: discord.gg/8ejF5dMx
Instagram: instagram.com/bandysbooks?igsh=M2J3bG1veHJrdmxk&utm_source=qr
Threads: threads.net/@bandysbooks
GoodReads: goodreads.com/user/show/140871337
Storygraph: My profile on The StoryGraph
Hey there and welcome to my channel! I’m Kaitlin Bandy of Bandy’s Books, a mid-30s book lover who reads just about every genre! I post TBRs, reading updates, BOTM & Aardvark predictions, Little Free Library Road trips, book hauls, and more! This video is my July 2024 Book Of The Month Predictions.
Some Other Videos You Might Enjoy:
May Reading Wrap Up: youtu.be/V85uezJDNiw
June TBR: youtu.be/aagpBue5wnY
June BOTM Predictions: youtu.be/LJEyN_ag6dk
Gumbo Recipe
2 Andouille Sausages (crumbled)
2 Chicken Breasts (Cubed)
2 c. Shrimp
4 tbs. Bacon grease, lard, or butter
3 tbs. All Purpose Flour
½ red bell pepper (small dice)
½ green bell pepper (small dice)
1 white onion (small dice)
3 stalks celery (small dice)
1 bunch of Green Onions (sliced)
8 cloves garlic (sliced)
4 c. chicken broth
1 tbs. Worcestershire sauce
TT Hot Sauce
2 tbs. Cajun spice blend (paprika, onion powder, garlic powder, thyme, pepper)
½ tsp. Gumbo File
2 bay leaves
1 c. frozen or fresh okra
TT salt and pepper
*Steamed Rice For Serving
In a large pot, melt 1 tbs. of butter or bacon grease.
Season chicken breast with salt and pepper. Sear the breasts until golden brown on both side. Remove and set aside.
Saute the andouille sausage until golden brown.
Add the onion, celery, green onion and bell peppers. Saute over medium heat. Cook until lightly brown, about 20-30 minutes.
Stir in the garlic and saute just until fragrant. Remove the veggies and sausage and set them to the side.
Add the remaining bacon fat or butter. Melt it down.
Whisk in the flour to create a roux. Cook the roux over medium heat until it turns a rich brown color (like milk chocolate). It should smell nutty, but not burned.
Add the spice blend and cook till fragrant.
Return the veggies and sausage to the pan. Mix with the roux.
Whisk in the chicken broth, worcestershire, and hot sauce. Bring it to a low simmer.
Add the chicken breast to the broth and simmer until tender enough to shred, about 1.5 hours. Make sure to stir the broth occasionally so it doesn’t burn.
Remove the chicken breasts and shred them.
Add the shredded chicken and okra. Simmer for 15 minutes.
Add the shrimp to the broth. Simmer just until the shrimp turns pink.
Serve gumbo over white rice and garnish with scallions.
Books Mentioned:
Yerba Buena - Nina LaCour
Chapters:
00:00 - Intro
04:45 - Ingredients & Equipment
05:32 - Getting Started
11:09 - Make A Roux + Book Review
21:09 - Plate Up + Wrap Up
Hashtags:
#bookreview #bookrecommendation #bookreviews #booktube #reading #book #books
If You’d Like To Support This Channel:
Pango Books Bookstore: pangobooks.com/bookstore/bandysbooks
Amazon Wishlist: amazon.com/hz/wishlist/dl/invite/g2RUVif?ref_=wl_share
Sign Up With Book Of The Month With My Referral Code: mybotm.com/ymng0ji4a9
How To Get In Touch:
Email: bandysbooks@gmail.com
Discord Community: discord.gg/8ejF5dMx
Instagram: instagram.com/bandysbooks?igsh=M2J3bG1veHJrdmxk&utm_source=qr
Threads: threads.net/@bandysbooks
GoodReads: goodreads.com/user/show/140871337
Storygraph: My profile on The StoryGraph
