Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, louisiana gumbo. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Add the chicken and gumbo file to the pot and bring to a boil. I like to let this gumbo rest for a few hours and then reheat it before serving.
Louisiana Gumbo is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Louisiana Gumbo is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook louisiana gumbo using 19 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Louisiana Gumbo:
- Prepare 4 chicken breast
- Make ready sausage (I like polish) as much as you like
- Get 4 lbs shrimp
- Get 2 cups crab meat
- Get bundle celery stalks (sliced, leaves and all but the butt of it)
- Get 1 yellow onion diced
- Make ready 2 bellpeppers diced
- Make ready 4 cups fresh sliced mushrooms
- Prepare 1 cup flour
- Take 1 carton chicken broth
- Take vegetable oil (little under 2 cups)
- Take 2 tbsp minced garlic
- Prepare seasoned salt
- Get onion salt
- Take old bay seasoning
- Make ready 2 dashes Gumbo file
- Get tsp red pepper flakes
- Make ready 4 chicken bouillon cubes
- Prepare 2 cups white rice
Gumbo (Louisiana Creole: Gombo) is a soup popular in the U. S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the Cajun/Creole "holy trinity" ― celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves).
Instructions 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!
Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the Cajun/Creole "holy trinity" ― celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves). Gumbo is a stew or soup originating in Louisiana and found across the Gulf Coast of the United States and into the U. It consists primarily of a strong stock, meat and or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers, and onion. It is traditionally served over rice.
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