Gumbo
Gumbo

Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, gumbo. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Gumbo is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Gumbo is something which I’ve loved my whole life. They are fine 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 particular recipe, we have to prepare a few components. You can cook gumbo using 15 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Gumbo:
  1. Make ready gumbo
  2. Prepare 2 sausage links
  3. Take 1 packages seafood mix
  4. Take 1 1/2 cup diced onions
  5. Prepare 1/2 cup minced garlic
  6. Prepare 1 can chicken stock
  7. Make ready 1 tbsp chili powder
  8. Prepare 1/2 tbsp paprika
  9. Take 1/2 tsp cumin
  10. Make ready 1 pinch salt n pepper
  11. Take 1/2 tbsp cajun spice
  12. Make ready 1/3 cup heavy cream
  13. Get 1 chicken stock cube
  14. Take 1 1/2 cup rice
  15. Make ready 1 cup water

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. Geat pot on stove at medium high. Cook diced onions and garlic for 5 mins
  2. Add sausage and cook for 8 minutes or until sausage gets a little brown
  3. Add chicken stock, heavy cream, and all spices. Also add the boullion cube. bring to a light boil.
  4. Let boil for 3 minutes then add the rice and I say a cup but add enough water for the rice to cook all the way. 10 minutes and the rice should be tender. It shouldn't feel hard. The rice should be soft. 5 minutes before the rice is done add the seafood mix and cook for 5 mins or untill fully cooked.
  5. Enjoy

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 with this special food gumbo recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!