Gumbo
Gumbo

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, gumbo. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Gumbo is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Gumbo is something that I have loved my whole life.

I show how to make authentic Cajun Gumbo including homemade roux. This shows everything you need to know about making gumbo for yourself. Delicious chicken gumbo consistency with tomato base.

To get started with this particular recipe, we must first prepare a few ingredients. You can have gumbo using 8 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Gumbo:
  1. Make ready Gumbo
  2. Make ready 3 1/2 lb Crab
  3. Prepare 2 lb Chicken Breast Chunked
  4. Prepare 1 1/2 lb Shrimp
  5. Get 1 1/4 lb Sausage
  6. Prepare 1 large Onion Sliced
  7. Get 1 1/4 cup Rouxe
  8. Make ready 6 cup Chicken Stock

Gumbo, which originated in southern Louisiana, can be defined as a soup of meat and/or shellfish and rice. It is always seasoned with garlic, onions, and ground. This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. This is a beloved recipe shared with me by a native New Orleanian.

Instructions to make Gumbo:
  1. Place Large Stew Pot on the Stove
  2. Add Sliced Onion
  3. Add 2 TBSP Oil
  4. Add Chicken
  5. Add Sausage cook for 6 mibutes
  6. Add Stock
  7. Add Blue Crab
  8. Add Rouxe let thicken then turn down heat for 15 minutes

Gumbo is a soup or stew that is served alongside or on top of rice. Jambalaya is a casserole that is cooked in the same pot as the rice. See more ideas about Gumbo, Gumbo recipe, Cajun recipes. Green gumbo, or gumbo z'herbes, is a Lenten tradition in Louisiana. Ironically, it is not always vegetarian, as this hearty stew is often served on Holy Thursday to fortify the faithful for the Good.

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