Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, louisiana gumbo. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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Louisiana Gumbo is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Louisiana Gumbo is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook louisiana gumbo using 19 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Louisiana Gumbo:
- Take 4 chicken breast
- Make ready sausage (I like polish) as much as you like
- Get 4 lbs shrimp
- Prepare 2 cups crab meat
- Prepare bundle celery stalks (sliced, leaves and all but the butt of it)
- Prepare 1 yellow onion diced
- Prepare 2 bellpeppers diced
- Take 4 cups fresh sliced mushrooms
- Prepare 1 cup flour
- Get 1 carton chicken broth
- Get vegetable oil (little under 2 cups)
- Make ready 2 tbsp minced garlic
- Get seasoned salt
- Get onion salt
- Take old bay seasoning
- Make ready 2 dashes Gumbo file
- Prepare tsp red pepper flakes
- Prepare 4 chicken bouillon cubes
- Take 2 cups white rice
Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves). This is Louisiana's most famous dish and a Mardi Gras favorite! So full of goodness, shrimp, crab, andouille sausage, spices, onion, bell pepper, garlic and more! It all starts with the roux which is the most time-consuming part, it's a very important step that results in a beautiful deep color and distinctive flavor!
Steps to make 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!
So full of goodness, shrimp, crab, andouille sausage, spices, onion, bell pepper, garlic and more! It all starts with the roux which is the most time-consuming part, it's a very important step that results in a beautiful deep color and distinctive flavor! 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. It's generously seasoned with cayenne pepper, black pepper, and loads of garlic, and it's easily customizable. Creole Gumbo is the most commonly found variety in New Orleans.
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