![]() ![]() Now a hearty big event gumbo will have chicken, sausage, shrimp, crab legs, turkey necks, gizzards, hot sausage, and more seafood including okra and/or filé with local spice and herbs. Growing up at the very least gumbo will have chicken, sausage, shrimp and crab legs with or without filé and/or with or without okra. Honestly i never experience gumbo with one or two proteins until I visited restaurants in adulthood. I would add black pepper and Cajun seasoning and other spices and herbs. ![]() This recipe is a Louisiana Stew Chicken recipe not Gumbo. I was born and raised in New Orleans with deep African, Creole, and Cajun roots. I know this post is old but I could not leave without making a comment. Stir in cayenne, scallion greens, and salt to taste and serve over rice. (Roux will appear curdled initially, but will come together as it reaches a boil.) Add chicken and any juices accumulated in bowl, then simmer, partially covered, until chicken is cooked through, 30 to 35 minutes. Step 3Īdd water to roux mixture and bring to a boil, stirring occasionally until roux is incorporated. Add onion, bell pepper, and celery and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes. Step 2Īdd enough of remaining oil to pot to total 1/4 cup fat, then stir in flour with a flat metal or wooden spatula and cook over moderately low heat, scraping back and forth constantly (not stirring), until roux is the color of milk chocolate, 10 to 20 minutes. Brown chicken in 4 batches, turning, about 5 minutes per batch, transferring as browned to a large bowl. Heat 3 tablespoons oil in a 4- to 5-quart heavy pot (preferably cast-iron) over moderately high heat until hot but not smoking. ![]()
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