Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, gumbo. It is one of my favorites. This time, I am going to make it a bit unique. 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 popular of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Gumbo is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook gumbo using 16 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Gumbo:
- Take 3 tbsp Shortening
- Make ready 4 tbsp All-Purpose Flour
- Take 3/4 cup Onion, coarsely chopped
- Take 1/2 cup Green Pepper, coarsely chopped
- Make ready 2 lb Chicken, boneless and skinless
- Get 3/4 lb Smoked Sausage
- Get 2 cup water
- Get 1 lb shrimp
- Get 1/2 tsp salt
- Prepare 1/2 tsp black pepper
- Prepare 1/4 tsp Red pepper flakes, crushed
- Get 1/4 cup tomato paste
- Take 1/4 cup green onion
- Make ready 1 cup okra, cut into 1/2 inch pieces
- Make ready 1 tsp file (optional)
- Take 4 cup rice
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 shortening in large saucepan or kettle over moderate heat. Stir in flour and continue stirring until mixture turns light brown.
- Add onions and green peppers and stir until well mixed. Continue to stir on occasion for about 5 minutes until vegetables are crisp and tender.
- Add chicken and sausage and stir in water. May need to add more water if mixture appears thick. Cover pan and simmer 35 minutes.
- Add shrimp, salt, black pepper, tomato paste, green onions, and okra. Add more boiling water if necessary. Cover pan and simmer for 15 minutes.
- Add file just before serving over hot 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 is going to wrap this up for this special food gumbo recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
