My First Gumbo
This was my first time making gumbo, last September. I was really excited to try it - I am not sure if I've had it before so I'm obviously not a gumbo expert, BUT, I kept getting okra from my CSA and I wanted to put the fresh farm okra to good use. This is a great recipe to do that!
Baca Juga
3/4 cup vegetable oil
1 cup flour
1 large onion
4 stalks celery
1 large or 2 small green bell peppers
1.5 large cartons of chicken stock (2 full cartons is probably fine)
4 bay leaves
1 lb andouille style sausage, such as Dearborn brand, cut lengthways and then sliced
2 - 3 Tablespoons creole seasoning, such as Tony Chachere's
1 Tablespoon cajun seasoning (I found one without salt, just spices - McCormick brand)
1/2 teaspoon ground thyme
3-4 teaspoons file powder
2 cups sliced okra
1 rotisserie or whole cooked chicken, shredded
1 lb large shrimp, peeled and deveined, tails cut off
1/2 bunch green onions
rice, for serving
Cook the vegetable oil and flour in the bottom of a heavy sauce pot to make a roux: slowly whisking pretty much constantly (every time I left it, I rushed back to find little bits but the little bits kind of blended in later so it was OK), over medium low heat until mahogany in color. This takes 20 min or so. Meanwhile, in a food processor, coarsely chop onions, celery, garlic, green bell peppers. Scrape into roux and start adding other ingredients: chicken stock, sausage, bay leaves, creole and cajun seasoning, thyme.
Bring to a boil and then turn down and simmer for 30 or 40 minutes. Add shredded chicken, file powder, and sliced okra. Simmer for 20-30 minutes more, adjust for seasonings - add more creole, cajun, file, or salt and pepper to taste. I noticed some extra oil on top at this point, perhaps from my sausages, so I skimmed it off the top and it was fine.
When ready to serve, put shrimp into simmering gumbo and then turn it off and the residual heat will cook the shrimp within a few minutes. Serve in a large pot and ladle over rice and top with chopped green onions, more file powder or creole/cajun seasoning to taste.
I really enjoyed this and we all had seconds. I liked mine with a little more cajun/hot seasonings. We had a bunch of leftovers and I scraped the leftover rice into the gumbo and it really thickened up nicely and made great leftovers. I think this is one of those recipes that you can adjust and make it to your family's liking, I hope you try gumbo soon and enjoy!
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