Easy cooking recipe GUMBO By Tam with 16 ingredients and 11 stages of easy cooking, which is tasty delicious.
Without fail cooking ultimate GUMBO! By Tam easy, fast, practical.
Good Afternoon mother, at this time you can make recipe GUMBO! By Tam with 16 ingredients and 11 steps. Below this is how to cook, please read carefully.
In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 16 ingredients and 11 stages of easy cooking GUMBO! By Tam.
Ingredients all GUMBO! By Tam
Needed : boneless skinless chicken thighs.
Needed : large uncooked shrimp - peeled and deveined.
Needed : Andouille sausage - cut into about 1/2 inch slices.
Needed : diced tomatoes.
Needed : frozen or fresh okra.
Needed : large onion - diced.
Prepare : green bell pepper - diced.
Needed : celery - diced.
Prepare : bay leaves.
Prepare : fresh thyme.
Needed : Your favorite Cajun seasoning (I use my own house recipe).
Prepare : Minced garlic.
Prepare : flour.
Prepare : crisco, lard OR bacon fat (I use bacon fat).
Needed : large cartons Swanson Chicken Broth.
Prepare : Gumbo File Powder.
If all ingredients GUMBO! By Tam it’s ready, We’re going into the cooking stage. Below is how to serving with fast.
Process Cooking GUMBO! By Tam
Season chicken thighs to your liking. I usually use salt, pepper, onion powder, garlic powder, seasoning salt. Once seasoned, pan sear them, about 7 minutes on each side. Remove from pan. Deglaze the pan with a little chicken broth or water. Set aside..
Now it’s time to make the Roux. This is the most important step of creating a great gumbo. In a large Dutch oven, heat bacon fat (or lard/crisco). Slowly add flour while continuously stirring. It’s going to seem like it takes forever, but you want the roux to eventually be deep brown in color BUT CAREFUL NOT TO BURN! If you burn the roux, you must start over!.
Once your roux is the perfect shade of brown, stir in garlic, onions, green pepper, and celery..
Stir in 1 carton of chicken broth and the pan drippings from the chicken thighs..
Add chicken thighs, sausage, can of tomatoes, and okra.
Add more chicken broth until the contents are covered.
Mix in your Cajun seasoning. I never measure this, I just sprinkle a good bit to taste. Throw in a couple bay leaves and Thyme sprigs.
Let simmer on low-medium for 1-2 hours..
Use a fork or spoon to gently shred the chicken thighs(if they haven’t completely broken up in the cooking process).
Add uncooked shrimp at the very end..
Serve with hot buttered white rice. Add a dash or two of your favorite hot sauce and a sprinkle of gumbo file powder. Enjoy!.
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