Louisiana Gumbo Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.
Reviews for: Photos of Louisiana Gumbo. Louisiana Gumbo. this link is to an external site that may or may not meet accessibility guidelines.
Here is the best “Louisiana Gumbo” recipe we have found until now. This is gonna really delicious.
Ingredients of Louisiana Gumbo
- It’s 4 of chicken breast.
- It’s of sausage (I like polish) as much as you like.
- Make ready 4 lbs of shrimp.
- Take 2 cups of crab meat.
- Take bundle of celery stalks (sliced, leaves and all but the butt of it).
- You need 1 of yellow onion diced.
- Make ready 2 of bellpeppers diced.
- Prepare 4 cups of fresh sliced mushrooms.
- You need 1 cup of flour.
- Make ready 1 carton of chicken broth.
- Make ready of vegetable oil (little under 2 cups).
- Prepare 2 tbsp of minced garlic.
- It’s of seasoned salt.
- Take of onion salt.
- Prepare of old bay seasoning.
- Take 2 dashes of Gumbo file.
- You need tsp of red pepper flakes.
- Prepare 4 of chicken bouillon cubes.
- It’s 2 cups of white rice.
The best gumbo I have ever tasted.I like to let this gumbo rest for a few hours and then reheat it before serving.Serve over rice with crackers and Louisiana hot sauce.Gumbo may have derived its name from the Choctaw word for filé, "kombo".
Louisiana Gumbo instructions
- 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!.
S. state of Louisiana, and is the official state cuisine.Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener.Food writer, historian, and BBQ scholar Rien Fertel sits down with Cajun cooking king Isaac Toups and the legend.
Wandering Louisiana in search of the perfect gumbo is a noble task that will certainly lead you on some dynamic adventures.This New Orleans Gumbo recipe is made with spicy smoked andouille sausage, crab, shrimp, oysters, okra and vegetables, all served over steamed white rice.Louisiana and LA Communities' Showcase, featuring Gumbo Yellow Pages, SearchLA.net, forums, Restaurant Guides, classified and more.Gumbo is one of the best-known staples of Louisiana cuisine and has come to symbolize the state's multicultural heritage.Enjoy our list of the best places in Louisiana to get a steaming bowl of gumbo.
