Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, gumbo. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
The gumbo can be frozen or refrigerated and many people like it better the next day. Gumbo (French: Gombo) is a soup popular in the U. S. state of Louisiana, and is the official state cuisine.
Gumbo is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Gumbo is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have gumbo using 16 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Gumbo:
- Take 3 tbsp Shortening
- Prepare 4 tbsp All-Purpose Flour
- Prepare 3/4 cup Onion, coarsely chopped
- Make ready 1/2 cup Green Pepper, coarsely chopped
- Get 2 lb Chicken, boneless and skinless
- Prepare 3/4 lb Smoked Sausage
- Prepare 2 cup water
- Prepare 1 lb shrimp
- Get 1/2 tsp salt
- Take 1/2 tsp black pepper
- Prepare 1/4 tsp Red pepper flakes, crushed
- Make ready 1/4 cup tomato paste
- Take 1/4 cup green onion
- Take 1 cup okra, cut into 1/2 inch pieces
- Make ready 1 tsp file (optional)
- Prepare 4 cup rice
Find gumbo recipes, videos, and ideas from Food Network. Cajun gumbo is the tomato-free version of this legendary Louisiana stew, though there are otherwise very few rules that govern what goes into the pot. In this recipe, we use the classic combo of chicken and andouille sausage, but feel free to change it up with other proteins. Gumbo is one dish that makes Louisiana cuisine so famous.
Steps to make Gumbo:
- Melt shortening in large saucepan or kettle over moderate heat. Stir in flour and continue stirring until mixture turns light brown.
- Add onions and green peppers and stir until well mixed. Continue to stir on occasion for about 5 minutes until vegetables are crisp and tender.
- Add chicken and sausage and stir in water. May need to add more water if mixture appears thick. Cover pan and simmer 35 minutes.
- Add shrimp, salt, black pepper, tomato paste, green onions, and okra. Add more boiling water if necessary. Cover pan and simmer for 15 minutes.
- Add file just before serving over hot rice.
We live across the state line in Texas and can't seem to get enough of this traditional gumbo recipe that features okra, shrimp, spicy seasonings and what is called the holy trinity—onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. "That's the only gumbo I knew." Sausage and ham, chicken and veal brisket, shrimp and crab, all brimming in a beautiful brown murky soup she calls Creole Gumbo. It's the gumbo that once fueled the Freedom Riders and just about every other Civil Rights fighter that checked in to meet and eat at Dooky Chase. This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. This is a beloved recipe shared with me by a native New Orleanian.
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