Answers:
Gumbo
This is the basic gumbo. Add or subtract at your will. This starts mild purposely not throw rotten any newcomers to spice. Very flavorful, though.
4 servings 55 min 10 min prep
Change to: servings US Metric
1/4 cup canola grease
1/4 cup flour
2 cups chicken stock
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
1/4 teaspoon cayenne
1/4 teaspoon white pepper
1/4 teaspoon salt
1/4 teaspoon pepper
1 green bell pepper, chopped
1/2 onion, chopped
2 celery ribs, chopped
2 garlic cloves, minced
2 chicken breasts, cubed
1/2 lb kielbasa, sliced 1/4 inch consequently cut in partly
Not the one? See other Gumbo Recipes
< 60 mins Gumbo
Cajun Gumbo
Chicken Breasts Gumbo
Comfort Food Gumbo
Reduced Carbohydrates Gumbo
Get all the prep work out of the means of access. Measure and chop everything and put in it’s own place. (Keep garlic by itself as it doesn’t travel in at indistinguishable time as the other veggies).
Now, pop a beer and make the roux. Heat the grease in a suitable cast iron skillet over environment heat. If you don’t hold one, you should get one. They are awesome.
Once the grease is hot, add the flour for a time at a time. Whisk constantly until the roux becomes a surrounding substance to dark brown color.
Add adjectives the veggies except the garlic. Mix into the roux well and cook for several minutes, stirring occasionally. Once the veggies hold cooked through, about 8 minutes, incorporate the garlic and spice mix. Cook and stir for one minute.
Slowly add the chicken stock and stir in good health to mix in beside the roux. Bring to a boil and add the chicken and kielbasa. Slow to a simmer, cover and cook for 25 minutes, stirring occasionally.
Server over rice. Brown rice is a virtuous alternative to the basic white rice. Takes longer to cook but essence tons better and is better for you.
gs
i dont even know how 2 cook! :)
Here is a link for 20 of them
http://www.epicurious.com/recipes/find/r...
3 cups chopped onions
1 1/2 cups chopped celery
1 cup chopped Bell pepper
3 cloves garlic (crushed
1 tablespoon Tony Chachere's Cajun Spice or to taste
5 Tablespoons flour
4 Tablespoons grease (do not use olive oil too low burn point)
1 1/2 lbs. frozen okra sliced
1-16oz can chopped tomatoes
1/2 teaspoon apt hot sauce to taste
6 cups sea
2 chickens, cut up
1 teaspoon pepper (fresh ground)
1 package Eckerd's sausage, cut up (you can use any style sausage)
3 Beers or three specs of Wine
Drink first Beer or glass of Wine while adjectives everything up and review recipe.
Then drink second beer or wine while you add grease and flour in hulking stock pot over low heat, stir until nut brown this should run at least 1/2 hour, any faster and the flour will burn and it will kind the gumbo bitter.
Add onions, sauté until brown, add sea, celery, Bell peppers, garlic, Hot sauce, chicken and sausage. Simmer until chicken is unforced to pull from bones this should lift about 1 1/2 hours.
The third beer or wine is consumed while you remove chicken, de-bone afterwards return chicken to pot. Add okra and tomatoes and simmer for 30 minutes.
Serve over rice and sprinkle with directory.
Its better the next hours of daylight!
Catfish Gumbo [6 servings]
1 pound catfish fillets, cut into 1 inch pieces
1/4 cup vegetable grease
1/2 cup celery, chopped
1/2 cup green bell pepper, chopped
1/2 cup onion, chopped
1 clove garlic, chopped
2 cups water
2 cubes beef bouillon
2 (8 ounce) can diced tomatoes
1 (10 ounce) package frozen okra
1 teaspoon saline
1/4 teaspoon red pepper flakes
1/4 teaspoon dried thyme
1 bay fern
1/8 teaspoon hot pepper sauce
In a 3 quart pot, bring the 2 cups of water to a boil. Dissolve the bouillon cubes within the boiling water.
In a atmosphere skillet, heat the vegetable grease, and cook the celery, green pepper, onion and garlic until tender.
Add the tomatoes, okra and cooked vegetables to the boiling water. Season near salt, red pepper flakes, thyme, firth leaf and hot pepper sauce. Reduce boil, cover and simmer for 30 minutes. Add catfish, cover and simmer for 15 minutes or until catfish is flaky and tender.
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Cajun Chicken and Sausage Gumbo
1 cup vegetable oil
1 cup all-purpose flour
1 significant onion, chopped
1 large green bell pepper, chopped
2 celery stalks, chopped
1 pound andouille or smoked sausage, sliced 1/4 inch sticky
4 cloves garlic, minced
salt and pepper to essence
Creole seasoning to taste
6 cups chicken broth
1 sound leaf
1 rotisserie chicken, boned and shredded
Heat the grease in a Dutch oven over atmosphere heat. When hot, whisk contained by flour. Continue whisking until the roux have cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks contained by the mixture, start over.
Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season next to salt, pepper, and Creole seasoning; blend thoroughly. Pour within the chicken broth and add the cove leaf. Bring to a boil over large heat, later reduce bake to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim stale any foam that floats to the top during the last hour.
check our foodnetwork.com, lots and lots of great recipe!
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