Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, gumbo! by tam. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
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To begin with this particular recipe, we have to prepare a few ingredients. You can cook gumbo! by tam using 16 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make GUMBO! By Tam:
- Take 1 pound boneless skinless chicken thighs
- Prepare 2 pounds large uncooked shrimp - peeled and deveined
- Prepare 1 package Andouille sausage - cut into about 1/2 inch slices
- Prepare 1 can diced tomatoes
- Make ready 2 cups frozen or fresh okra
- Prepare 1 large onion - diced
- Make ready 1 green bell pepper - diced
- Prepare 3 stalks celery - diced
- Prepare 2 bay leaves
- Take 3 sprigs fresh thyme
- Make ready Your favorite Cajun seasoning (I use my own house recipe)
- Make ready Minced garlic
- Take 1 cup flour
- Get 1 cup crisco, lard OR bacon fat (I use bacon fat)
- Make ready 2 large cartons Swanson Chicken Broth
- Make ready Gumbo File Powder
Gumbo is a stew from Louisiana, USA, consisting of a strong stock, meat or shellfish, a thickener, and what Louisianians call the Creole gumbo contains shellfish, tomatoes, and a dark roux, file, or both. Gumbo is a minor character that only appeared in " The Deadly Maze ". He was Chowder's predecessor as Mung Daal's apprentice. In "The Deadly Maze", he had lured Chowder into the trap of his Deadly Maze in order to get him out of the way so he could exact his revenge on Mung.
Instructions to make 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!
Copyright © Gumbo Restaurant All Rights Reserved. From easy Gumbo recipes to masterful Gumbo preparation techniques, find Gumbo ideas by our editors and community in this recipe collection. Gumbo is a storytelling platform and content engine that expands the narrative of Black life. Try this gumbo recipe and get more comfort food ideas and recipes from Food.com. This is originally a shrimp gumbo recipe, but it's gumbo, so you can add whatever turns you on.
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