Louisiana Style Gumbo Recipe Page 2 of 2 PinkWhen
Stir constantly for 30-45 minutes until the roux is a deep chocolate brown color. *Make sure to scrape the bottom and sides of the pot as you stir. *Do not leave the roux unattended or stop stirring, it can burn quickly. USE: If you are using the roux to make gumbo now, proceed with the gumbo recipe as usual.
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Place mixture in the oven. Set a timer for 30 minutes. STIR: Remove the roux from the oven and gently stir, making sure to scrape up the bottom well. Put back in the oven for another 30 minutes. Repeat for a total of 90 minutes, then check back in 15 minute increments until the roux is a deep chocolate brown.
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Melt the lard or heat up the vegetable oil over high heat in a large cast iron skillet. White: Gradually whisk in the flour until it is well mixed, then turn the heat down to medium and whisk constantly. After 2-5 minutes, you'll start to see a change in color. This stage is called a white roux.
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Add water and broth to large pot, and bring to a boil. Once boiling, add roux, stirring continuously until roux is completely dissolved (app. 10 minutes). Then add onion, bell pepper, garlic, chicken, and sausage. Bring back to a boil, and boil uncovered over medium heat for approximately 1 - 1.25 hours. When the chicken is cooked and tender.
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Step-by-step Authentic Gumbo: 1. Make the roux. in a large pot, combine flour and oil and cook, stirring constantly on medium low heat. You have to be careful to stir it constantly, on medium low heat, so that you don't burn it. It's easy, but takes patience. The darker the roux, the richer the flavor! 2.
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Dissolve roux in water over medium heat and let boil for 30 minutes. Add chicken, sliced sausage, tasso, and vegetables Bring to a boil.. Lower fire to a medium heat and cook until chicken and vegetables are tender (bout 1-1.5 hours) Add remaining water and all ingredients except parsley and green onions.
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Drain any excess grease from the chicken and sausage and add back them into the pot with half of the parsley and half green onions, plus bay leaves. Bring to a boil, reduce to a simmer, and cook uncovered for 30 minutes. Skim off any foam or excess fat that rises to the top. 6 cups chicken broth, 3 bay leaves.
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Cook, stirring constantly with a wooden spoon, until the roux is dark brown, thick and bubbly, and smells like peanuts, about 10 minutes. Set aside to cool and thicken. Make the gumbo: Melt butter in a skillet over medium heat. Add celery, green onions, and bell pepper; cook and stir until tender, about 10 minutes. Add to the roux.
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In a large dutch oven or stockpot over medium heat, pour in 1/4 cup of oil. Once the oil is hot, place the chicken thigh pieces into the pot. Brown the chicken until golden brown and cooked through, about 4-5 minutes on each side. Season the chicken with 1 teaspoon of cajun seasoning, stirring well to combine.
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Add chicken, cajun seasoning, bay leaves, Worcestershire, and thyme according to the recipe and to your taste. After the mixture heats on medium, turn it down to simmer uncovered for 45 minutes. Add the sausage and green onions and cook for 15 more minutes. Remove the bay leaves and serve over hot fluffy white rice.
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32 oz. chicken broth, 15 ounces seafood stock, 1 teaspoon cayenne pepper (see recipe notes), 1 teaspoon garlic powder (see recipe notes), 2 dried bay leaves or 1 teaspoon of ground bay leaves. Add okra to stockpot and cook for 10 minutes. 1 teaspoon cayenne pepper (see recipe notes), salt and pepper, 1 pound okra.
How to Make Roux for Gumbo Gumbo, Southern recipes, Southern recipes
Make the dark roux. When the roux is finished, add in the celery, onion, bell pepper, jalapeño and stir until vegetables are soft and tender ~7 minutes. Then add in the garlic. Whisk in chicken broth, reduce heat to simmer and add in tomatoes, parsley, thyme, pepper, paprika and lay leaves. Bring to a simmer and then add in chicken and sausage.
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Stir the roux continuously while cooking it. Turn off the heat immediately once the roux becomes brown and transfer it to a separate container to stop the cooking from residual heat. Allow the roux to cool down completely before storing it. Stir in the roux to mix it well later because cold roux separates.
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Add 1 tablespoon oil to pot; heat over medium heat. Add chopped onion, bell pepper, and celery; cook, stirring constantly, until tender, about 15 minutes. Add garlic, and cook for 30 seconds. In a small saucepan, heat remaining 1 cup oil over medium heat; whisk in Dry Roux. Pour over onion mixture, whisking until well combined.
