update, how cooking recipe Louisiana Gumbo with 19 ingredients and 7 stages of easy cooking, which is bouncy delicious.
Without fail recipe ultimate Louisiana Gumbo easy, tasty, practical.
Good Morning mother, now you can present recipe Louisiana Gumbo with 19 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 19 ingredients and 7 stages of easy cooking Louisiana Gumbo.
Ingredients all Louisiana Gumbo
Needed : chicken breast.
Prepare : sausage (I like polish) as much as you like.
Prepare : shrimp.
Needed : crab meat.
Prepare : celery stalks (sliced, leaves and all but the butt of it).
Prepare : yellow onion diced.
Prepare : bellpeppers diced.
Prepare : fresh sliced mushrooms.
Prepare : flour.
Prepare : chicken broth.
Prepare : vegetable oil (little under 2 cups).
Prepare : minced garlic.
Needed : seasoned salt.
Prepare : onion salt.
Prepare : old bay seasoning.
Prepare : Gumbo file.
Needed : red pepper flakes.
Prepare : chicken bouillon cubes.
Prepare : white rice.
If all material requirements Louisiana Gumbo it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.
Stages Cooking 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!.
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