Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, gumbo. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Browse & Discover Thousands of Cooking Food & Wine Book Titles, for Less. 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.
Gumbo is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Gumbo is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have gumbo using 15 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Gumbo:
- Prepare 1/2 stick butter unsalted
- Make ready 1/4 cup All purpose flour
- Get Andoule Sausage
- Get 1 lb Peeled devine Shrimp
- Prepare 8 oz Frozen Corn
- Make ready 4 Ribs Celery diced
- Get 1 Large onion diced
- Get 1 tablespoon Ground black pepper
- Get 1 Large Bell Pepper
- Get 2 Jalapenos diced
- Make ready 1 oz Kosher salt
- Prepare 1/2 lb Chicken breast diced
- Get 2 cups Chicken stock
- Get 1 tablespoon Cayenne pepper
- Get 3 cloves Garlic chopped
Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. You will have to stir almost constantly.
Instructions to make Gumbo:
- Melt butter and add flour to make your roux. Cook down to darken
- In a separate pan on medium heat render Andoule sausage set aside. Add onion, celery, jalapeno and bell pepper cook until translucent.
- Add stock to the roux along with the vegetable mixture and add shrimp, and chicken. Let it cook and simmer until chicken is tender and shrimp is pink. Serve over rice.
Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. You will have to stir almost constantly. When fall arrives in Louisiana, the gumbo pots come out. Food Network Magazine asked the champs of New Iberia's annual cook-off for their recipes. 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.
So that is going to wrap this up for this exceptional food gumbo recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
