Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, gumbo. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Good gumbo is hard to find for my friend with a wheat allergy. The wheat flour roux is the key ingredient for any gumbo. After experimenting with a few gluten-free alternatives, I find that a light brown millet flour roux thickens the gumbo and gives an excellent taste nearly equal to wheat flour. Most people won't notice the difference.
Gumbo is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Gumbo is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have gumbo using 15 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Gumbo:
- Get 1/2 stick butter unsalted
- Take 1/4 cup All purpose flour
- Get Andoule Sausage
- Prepare 1 lb Peeled devine Shrimp
- Get 8 oz Frozen Corn
- Get 4 Ribs Celery diced
- Get 1 Large onion diced
- Prepare 1 tablespoon Ground black pepper
- Prepare 1 Large Bell Pepper
- Prepare 2 Jalapenos diced
- Prepare 1 oz Kosher salt
- Make ready 1/2 lb Chicken breast diced
- Take 2 cups Chicken stock
- Take 1 tablespoon Cayenne pepper
- Make ready 3 cloves Garlic chopped
Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. With a dark roux, the "holy trinity" of aromatic vegetables—onion, green pepper, and celery—tender chicken, spicy andouille sausage, and your choice of thickener (okra, filé powder, or both), this Cajun-style gumbo has it all.
Instructions to make Gumbo:
- Melt butter and add flour to make your roux. Cook down to darken
- In a separate pan on medium heat render Andoule sausage set aside. Add onion, celery, jalapeno and bell pepper cook until translucent.
- Add stock to the roux along with the vegetable mixture and add shrimp, and chicken. Let it cook and simmer until chicken is tender and shrimp is pink. Serve over rice.
Add the sausage and cook until browned, then remove. With a dark roux, the "holy trinity" of aromatic vegetables—onion, green pepper, and celery—tender chicken, spicy andouille sausage, and your choice of thickener (okra, filé powder, or both), this Cajun-style gumbo has it all. It's generously seasoned with cayenne pepper, black pepper, and loads of garlic, and it's easily customizable. Following a busy lunchtime service at Dooky's, I joined Mrs. Chase and Isaac Toups— chef-owner of Toups' Meatery in New Orleans and a contestant on the most recent season of Top Chef, in which his affinity for gumbos (as well as his Cajun accent and laissez-faire attitude) earned him a third-place finish and the fan favorite award—for a conversation on what she calls the "lifeblood for.
So that’s going to wrap it up for this exceptional food gumbo recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
