Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to make a special dish, gumbo! by tam. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Best view with the best gumbo ever! Dana Kaye: Get the mexican gumbo its amazing!!! In a stainless steel or cast-iron pan, heat oil over medium-high heat.
GUMBO! By Tam is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. GUMBO! By Tam is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook gumbo! by tam using 16 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make GUMBO! By Tam:
- Take boneless skinless chicken thighs
- Prepare large uncooked shrimp - peeled and deveined
- Make ready Andouille sausage - cut into about 1/2 inch slices
- Take diced tomatoes
- Take frozen or fresh okra
- Make ready large onion - diced
- Take green bell pepper - diced
- Make ready celery - diced
- Make ready bay leaves
- Make ready fresh thyme
- Prepare Your favorite Cajun seasoning (I use my own house recipe)
- Get Minced garlic
- Take flour
- Get crisco, lard OR bacon fat (I use bacon fat)
- Prepare large cartons Swanson Chicken Broth
- Make ready Gumbo File Powder
Those greens, ground to a lovely verdant puree,. A SHORT HISTORY OF GUMBO by Stanley Dry. Of all the dishes in the realm of Louisiana cooking, gumbo is the most famous and, very likely, the most popular. Gumbo crosses all class barriers, appearing on the tables of the poor as well as the wealthy.
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!
The gumbo can be frozen or refrigerated and many people like it better the next day. With a slow cooked roux and gumbo file powder flavoring the shrimp, crabmeat, and andouille sausage, this gumbo is an authentic creole meal. Watch your roux Most gumbo recipes begin with roux, and for good reason: it's the foundation for the entire dish. Roux is flour that's browned in fat (like oil or butter) to thicken and flavor gumbo and other Cajun dishes. Although it's just two ingredients, the color of a roux is fiercely debated among gumbo aficionados.
So that is going to wrap this up for this special food gumbo! by tam recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
