Hello everybody, it's Drew, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Recipe of Super Quick Homemade GUMBO! By Tam. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from GUMBO! By Tam, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare GUMBO! By Tam delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make GUMBO! By Tam is A bunch of folks. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook GUMBO! By Tam estimated approx 3 hours.
To begin with this recipe, we have to first prepare a few ingredients. You can cook GUMBO! By Tam using 16 ingredients and 11 steps. Here is how you can achieve it.
It is my pleasure to create heart-warming recipes that are inspired by my family, friends, or even a time or season. I love Cajun food. This gumbo is a staple in my home, especially when the air outside starts to get that chilly Fall feeling
Ingredients and spices that need to be Take to make GUMBO! By Tam:
- 1 pound boneless skinless chicken thighs
- 2 pounds large uncooked shrimp - peeled and deveined
- 1 package Andouille sausage - cut into about 1/2 inch slices
- 1 can diced tomatoes
- 2 cups frozen or fresh okra
- 1 large onion - diced
- 1 green bell pepper - diced
- 3 stalks celery - diced
- 2 bay leaves
- 3 sprigs fresh thyme
- Your favorite Cajun seasoning (I use my own house recipe)
- Minced garlic
- 1 cup flour
- 1 cup crisco, lard OR bacon fat (I use bacon fat)
- 2 large cartons Swanson Chicken Broth
- Gumbo File Powder
Instructions to make to make GUMBO! By Tam
- Season chicken thighs to your liking. I usually use salt, pepper, onion powder, garlic powder, seasoning salt. Once seasoned, pan sear them, about 7 minutes on each side. Remove from pan. Deglaze the pan with a little chicken broth or water. Set aside.
- Now it’s time to make the Roux. This is the most important step of creating a great gumbo. In a large Dutch oven, heat bacon fat (or lard/crisco). Slowly add flour while continuously stirring. It’s going to seem like it takes forever, but you want the roux to eventually be deep brown in color BUT CAREFUL NOT TO BURN! If you burn the roux, you must start over!
- Once your roux is the perfect shade of brown, stir in garlic, onions, green pepper, and celery.
- Stir in 1 carton of chicken broth and the pan drippings from the chicken thighs.
- Add chicken thighs, sausage, can of tomatoes, and okra
- Add more chicken broth until the contents are covered
- Mix in your Cajun seasoning. I never measure this, I just sprinkle a good bit to taste. Throw in a couple bay leaves and Thyme sprigs
- Let simmer on low-medium for 1-2 hours.
- Use a fork or spoon to gently shred the chicken thighs(if they haven’t completely broken up in the cooking process)
- Add uncooked shrimp at the very end.
- Serve with hot buttered white rice. Add a dash or two of your favorite hot sauce and a sprinkle of gumbo file powder. Enjoy!
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So that's going to wrap it up for this exceptional food How to Prepare Ultimate GUMBO! By Tam. Thanks so much for your time. I am confident you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
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