Gumbo
Gumbo

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare 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.

Gumbo is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Gumbo is something that I’ve loved my whole life. They’re nice and they look fantastic.

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.

To get started with this recipe, we have to prepare a few components. You can cook gumbo using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Gumbo:
  1. Prepare Gumbo
  2. Prepare 3 1/2 lb Crab
  3. Make ready 2 lb Chicken Breast Chunked
  4. Get 1 1/2 lb Shrimp
  5. Take 1 1/4 lb Sausage
  6. Take 1 large Onion Sliced
  7. Make ready 1 1/4 cup Rouxe
  8. Take 6 cup Chicken Stock

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:
  1. Place Large Stew Pot on the Stove
  2. Add Sliced Onion
  3. Add 2 TBSP Oil
  4. Add Chicken
  5. Add Sausage cook for 6 mibutes
  6. Add Stock
  7. Add Blue Crab
  8. Add Rouxe let thicken then turn down heat for 15 minutes

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 it up for this special food gumbo recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!