Recipe of Flavorful Louisiana Gumbo

Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, louisiana gumbo. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Louisiana Gumbo is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Louisiana Gumbo is something that I’ve loved my whole life. They’re fine and they look wonderful.

Place the chicken and water in a Dutch oven; bring to a boil. Add the chicken and gumbo file to the pot and bring to a boil. I like to let this gumbo rest for a few hours and then reheat it before serving. Serve over rice with crackers and Louisiana hot sauce.

To get started with this particular recipe, we have to prepare a few ingredients. You can have louisiana gumbo using 19 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Louisiana Gumbo:

1. Make ready 4 chicken breast
2. Prepare sausage (I like polish) as much as you like
3. Get 4 lbs shrimp
4. Prepare 2 cups crab meat
5. Get bundle celery stalks (sliced, leaves and all but the butt of it)
6. Take 1 yellow onion diced
7. Take 2 bellpeppers diced
8. Make ready 4 cups fresh sliced mushrooms
9. Get 1 cup flour
10. Prepare 1 carton chicken broth
11. Take vegetable oil (little under 2 cups)
12. Prepare 2 tbsp minced garlic
13. Get seasoned salt
14. Get onion salt
15. Get old bay seasoning
16. Prepare 2 dashes Gumbo file
17. Take tsp red pepper flakes
18. Take 4 chicken bouillon cubes
19. Get 2 cups white rice

Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. With a dark roux, the "holy trinity" of aromatic vegetables—onion, green pepper, and celery—tender chicken, spicy andouille sausage, and your choice of thickener (okra, filé powder, or both), this Cajun-style gumbo has it all. It's generously seasoned with cayenne pepper, black pepper, and loads of garlic, and it's easily customizable.

Steps to make Louisiana Gumbo:

1. Put a little oil on a skillet, cube your chicken and cut round pieces of your sausage. Add your favorite seasoning (seasoned salt, onion salt, etc.) Add 1 table spoon of minced garlic. Fry until done. Them put it all in a big pot
2. Put a little oil in the same skillet. Peel shrimp (no tails). Put in skillet. Put crab meat in skillet. Season it with Old Bay seasoning. Cook until shrimp is pink. Put in big pot with your chicken and sausage.
3. Poor a carton of chicken broth in big pot. If the liquid level is not even to the top of the meat poor water until the liquid level is even to the top of the meat. Then add 4 chicken bullions to the pot.
4. Making the Roux… 1 cup of flower and 1 cup of oil in a pan/skillet and whisk it nonstop for 30 minutes. Continue to whisk it can burn. It will turn a very dark color but that's what you want.
5. In another skillet add a little oil put diced onions, celery, bellpepper, mushrooms in there. Put a tbsp of minced garlic and any other favorite seasoning. (Season salt, onion salt, etc.) Kinda saute it but still a little crunchy looking. Add your Roux to this and mix till mixed in well. Then add to your pot.
6. In the pot add a tbsp and a half of Old Bay seasoning. Put a little bit of red pepper flakes. Stir well put on med heat for an hour and 30 minutes. The last 15 minutes of cook time add 2 dashes of Gumbo file to thicken it up some.
7. Serve over rice and ENJOY!

With a dark roux, the "holy trinity" of aromatic vegetables—onion, green pepper, and celery—tender chicken, spicy andouille sausage, and your choice of thickener (okra, filé powder, or both), this Cajun-style gumbo has it all. It's generously seasoned with cayenne pepper, black pepper, and loads of garlic, and it's easily customizable. 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. As you probably have gathered, I love making comfort food style recipes that use lots of fresh produce and real ingredients.

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