Gumbo
Gumbo

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, gumbo. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really 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 well liked of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Gumbo is something that I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook gumbo using 15 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Gumbo:
  1. Prepare 4 chicken legs
  2. Prepare 1 very large kabanos sausage
  3. Take 3/4 bell pepper
  4. Make ready 2 small onions
  5. Get 1 1/2 sticks of celery
  6. Prepare 1 liter chicken stock
  7. Prepare 1 tsp salt
  8. Take 1/2 tsp black pepper
  9. Prepare 1 tsp garlic powder
  10. Get 1 tsp onion powder
  11. Prepare 1/4 tsp cayenne
  12. Take 1 tsp paprika
  13. Make ready 2 bay leaves
  14. Get 4 tbsp oil
  15. Prepare 4 tbsp flour

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.

Steps to make Gumbo:
  1. Start with making a Roux (Ideally you would use a bacon fat Roux with this Gumbo, but it isn't essential)
  2. Cook the Roux while constantly stirring until it reaches somewhere between the colour of peanut butter and chocolate. The darker it is the richer the taste (can take up to 30mins).
  3. Than add the Holy trinity (onions, bell peppers, celery):
  4. (Ratio of the trinity is 2 parts onion, 1 part celery, 1 part bell pepper. For 1 litre of stock I use 3/4 of a bell pepper, 2 small onions and 1& 1/2 sticks of celery.)All finely chopped. Not chunky.
  5. Saute your aromatics with the roux. it'll cause a lot of steam and hissing when you first drop it in so make sure you turn the heat down and don't freak out.
  6. When the onions are translucent transfer the mix to a slow cooker and add about a litre of chicken stock and any spices you want.
  7. A good spice mix of salt, black pepper, garlic powder, onion powder, cayenne, paprika and a few bay leaves will be fine.
  8. While the Gumbo simmers, brown off some chicken and sausages in a pan. Ideally you would use andouille sausages but Polish kabanos or kielbasa sausage is a good substitute.
  9. Once the meat has been browned off add it to the gumbo.
  10. When the gumbo is nearly ready (3 to 4 hrs total cook time), add okra or Filé powder to help thicken the sauce. Only if needed.
  11. Traditionally serve with rice and a crusty bread roll, but I like mine with home made chips/fries and a pitta bread.

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 is going to wrap this up for this exceptional food gumbo recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember 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!