Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, louisiana gumbo. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Read Customer Reviews & Find Best Sellers. Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce.
Louisiana Gumbo is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Louisiana Gumbo is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have louisiana gumbo using 19 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Louisiana Gumbo:
- Get chicken breast
- Take sausage (I like polish) as much as you like
- Take shrimp
- Get crab meat
- Prepare celery stalks (sliced, leaves and all but the butt of it)
- Take yellow onion diced
- Make ready bellpeppers diced
- Get fresh sliced mushrooms
- Prepare flour
- Prepare chicken broth
- Take vegetable oil (little under 2 cups)
- Make ready minced garlic
- Get seasoned salt
- Prepare onion salt
- Make ready old bay seasoning
- Prepare Gumbo file
- Prepare red pepper flakes
- Get chicken bouillon cubes
- Get white rice
This is Louisiana's most famous dish and a Mardi Gras favorite! So full of goodness, shrimp, crab, andouille sausage, spices, onion, bell pepper, garlic and more! It all starts with the roux which is the most time-consuming part, it's a very important step that results in a beautiful deep color and distinctive flavor! Cajun gumbo is the tomato-free version of this legendary Louisiana stew, though there are otherwise very few rules that govern what goes into the pot.
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!
It all starts with the roux which is the most time-consuming part, it's a very important step that results in a beautiful deep color and distinctive flavor! Cajun gumbo is the tomato-free version of this legendary Louisiana stew, though there are otherwise very few rules that govern what goes into the pot. In this recipe, we use the classic combo of chicken and andouille sausage, but feel free to change it up with other proteins. Creole Gumbo is the most commonly found variety in New Orleans. It typically has a roux base and is loaded with chicken, sausage, shellfish, okra, trinity, and sometimes tomatoes.
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