Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, gumbo! by tam. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
GUMBO! By Tam is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. GUMBO! By Tam is something which I’ve loved my entire life. They’re nice and they look wonderful.
Here is how you achieve that. Best view with the best gumbo ever! Dana Kaye: Get the mexican gumbo its amazing!!!
To begin with this particular recipe, we have to first prepare a few components. You can cook gumbo! by tam using 16 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make GUMBO! By Tam:
- Make ready boneless skinless chicken thighs
- Make ready large uncooked shrimp - peeled and deveined
- Make ready Andouille sausage - cut into about 1/2 inch slices
- Make ready diced tomatoes
- Get frozen or fresh okra
- Make ready large onion - diced
- Prepare green bell pepper - diced
- Take celery - diced
- Prepare bay leaves
- Take fresh thyme
- Get Your favorite Cajun seasoning (I use my own house recipe)
- Take Minced garlic
- Take flour
- Make ready crisco, lard OR bacon fat (I use bacon fat)
- Get large cartons Swanson Chicken Broth
- Take Gumbo File Powder
Originating in Louisiana it combines the cuisines and ingredients of several cultures including West African, French, German, and Choctaw. A bowl of her Gumbo Z'Herbes, or green gumbo as its called by some locals, can earn an eater nine new friends, she claims, one for each of the nine leafy greens thrown into the pot ("And I always hope that one of them's rich," she teases). Those greens, ground to a lovely verdant puree,. When fall arrives in Louisiana, the gumbo pots come out.
Instructions 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!
Food Network Magazine asked the champs of New Iberia's annual cook-off for their recipes. A SHORT HISTORY OF GUMBO by Stanley Dry. Of all the dishes in the realm of Louisiana cooking, gumbo is the most famous and, very likely, the most popular. Gumbo crosses all class barriers, appearing on the tables of the poor as well as the wealthy. The gumbo can be frozen or refrigerated and many people like it better the next day.
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