Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, louisiana gumbo. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
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Louisiana Gumbo is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Louisiana Gumbo is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook louisiana gumbo using 19 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Louisiana Gumbo:
- Prepare 4 chicken breast
- Prepare sausage (I like polish) as much as you like
- Take 4 lbs shrimp
- Get 2 cups crab meat
- Make ready bundle celery stalks (sliced, leaves and all but the butt of it)
- Get 1 yellow onion diced
- Get 2 bellpeppers diced
- Make ready 4 cups fresh sliced mushrooms
- Get 1 cup flour
- Get 1 carton chicken broth
- Prepare vegetable oil (little under 2 cups)
- Get 2 tbsp minced garlic
- Prepare seasoned salt
- Take onion salt
- Prepare old bay seasoning
- Make ready 2 dashes Gumbo file
- Make ready tsp red pepper flakes
- Make ready 4 chicken bouillon cubes
- Get 2 cups white rice
In fact, the Bantu word for okra, ki ngombo, or gombo for short, is likely the origin of the Creole word "gumbo." Gumbo (Louisiana Creole: Gombo) is a soup popular in the U. S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the Cajun/Creole "holy trinity" ― celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves).
Steps to make Louisiana Gumbo:
- Put a little oil on a skillet, cube your chicken and cut round pieces of your sausage. Add your favorite seasoning (seasoned salt, onion salt, etc.) Add 1 table spoon of minced garlic. Fry until done. Them put it all in a big pot
- Put a little oil in the same skillet. Peel shrimp (no tails). Put in skillet. Put crab meat in skillet. Season it with Old Bay seasoning. Cook until shrimp is pink. Put in big pot with your chicken and sausage.
- Poor a carton of chicken broth in big pot. If the liquid level is not even to the top of the meat poor water until the liquid level is even to the top of the meat. Then add 4 chicken bullions to the pot.
- Making the Roux… 1 cup of flower and 1 cup of oil in a pan/skillet and whisk it nonstop for 30 minutes. Continue to whisk it can burn. It will turn a very dark color but that's what you want.
- In another skillet add a little oil put diced onions, celery, bellpepper, mushrooms in there. Put a tbsp of minced garlic and any other favorite seasoning. (Season salt, onion salt, etc.) Kinda saute it but still a little crunchy looking. Add your Roux to this and mix till mixed in well. Then add to your pot.
- In the pot add a tbsp and a half of Old Bay seasoning. Put a little bit of red pepper flakes. Stir well put on med heat for an hour and 30 minutes. The last 15 minutes of cook time add 2 dashes of Gumbo file to thicken it up some.
- Serve over rice and ENJOY!
Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the Cajun/Creole "holy trinity" ― celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves). 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. Creole Gumbo is the most commonly found variety in New Orleans.
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