Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, gumbo. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
We Have Almost Everything on eBay. Gumbo is a luscious soup or stew that hails from Louisiana in the US - a true Cajun and Creole delight. Try any one of our gumbo recipes to mix up your midweek supper routine. S. state of Louisiana, and is the official state cuisine.
Gumbo is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Gumbo is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have gumbo using 15 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Gumbo:
- Make ready 4 chicken legs
- Prepare 1 very large kabanos sausage
- Make ready 3/4 bell pepper
- Take 2 small onions
- Get 1 1/2 sticks of celery
- Prepare 1 liter chicken stock
- Get 1 tsp salt
- Take 1/2 tsp black pepper
- Make ready 1 tsp garlic powder
- Prepare 1 tsp onion powder
- Prepare 1/4 tsp cayenne
- Prepare 1 tsp paprika
- Get 2 bay leaves
- Get 4 tbsp oil
- Take 4 tbsp flour
Brown on all sides, remove and set aside. Heat a little more oil if needed in the pan and add. You will have to stir almost constantly. Gumbo is perhaps the most literal melting pot.
Steps to make Gumbo:
- Start with making a Roux (Ideally you would use a bacon fat Roux with this Gumbo, but it isn't essential)
- 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).
- Than add the Holy trinity (onions, bell peppers, celery):
- (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.
- 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.
- 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.
- A good spice mix of salt, black pepper, garlic powder, onion powder, cayenne, paprika and a few bay leaves will be fine.
- 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.
- Once the meat has been browned off add it to the gumbo.
- 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.
- Traditionally serve with rice and a crusty bread roll, but I like mine with home made chips/fries and a pitta bread.
You will have to stir almost constantly. Gumbo is perhaps the most literal melting pot. Its influences are African (okra), French (roux), Choctaw Indian (filé powder), German (sausages), Spanish, Italian, and more. Like almost everything else about gumbo, even its name evades a clear origin story. Some think it came from the Choctaw word for filé powder, kombo.
So that is going to wrap this up with this special food gumbo recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
