The Gumbo still tasted amazing and I do highly recommend this recipe. I tried to post two pictures from the early stages, however these comments would not allow m I prefer to add mine in the last 15 minutes of cooking because it holds together better, and makes for a prettier finished product. Your recipe calls for the Okra to be added at the beginning. I left the light on for probably the first 45 minutes and when I realized it was not sickening like it should have I took the lid off for the rest of the cooking time. Your directions do not state whether to simmer with the lid on or off. It did cook down and thicken slightly, however, the chicken and vegetables were almost entirely non existent to the eye. I chose to cook it about 1/2-3/4 hour longer in order for it to cook down. I’m not sure what was different this time as far as the measurements, but I evidently didn’t get enough flour in there this time, so the Gumbo did not thicken as it should. I did the one to one ratio of oil and flour. The second time it was amazing, but I would add a suggestion or two. If you're interested in the history and more of this wonderful dish, check out my post on How to Make Gumbo - a Guide. It won't affect the heat, but does up the zest factor. Worcestershire sauce is another ingredient some people like to include. I like to up the heat a bit with jalapeno peppers and extra cayenne pepper or hotter. It is SPICY for sure, with lots of seasonings. Cajun and Creole cuisine isn't meant to be HOT. You'll still run into people, though, who insist it is not gumbo without okra, so add the okra if you'd like. So as an ingredient, okra is not required and is open to the preference of each cook. While visiting New Orleans, I found many gumbo recipes that do not use okra. However, an alternative is to use file powder (dried and ground sassafras leaves) instead. Okra is often used as a thickener in the making of gumbo. Simmer: Add 6 cups low-sodium chicken broth. Cook, stirring frequently, until the garlic is fragrant, 2 to 3 minutes. Add the garlic mixture and return the sausage and chicken and any accumulated juices to the pot. Traditional Cajun gumbo uses a dark brown roux, though you can go lighter if desired. Cook, stirring frequently, until the onions are translucent, about 10 minutes. You will achieve different flavors based on the color of your roux. Simmer for 30 minutes, stirring occasionally. touffe Recipe Ingredients: 1/4 cup butter 5 tablespoons all-purpose flour 1/2 cup chopped celery 1/2 cup chopped green pepper 1/4 cup chopped green onions 1. Reduce the heat to low and stir in the seasoning. Whisk in the chicken broth and diced tomatoes, then bring the mixture to a boil. Stir in the garlic and sausage cook for 1 more minute. The longer you cook a roux, the darker it gets, turning from a blonde color to copper brown to a rich chocolate brown. Add the vegetables and cook over medium heat or medium-high heat until softened. The KEY to making this dish, and I cannot emphasize this enough, is in the roux. Serve with potato salad on the side and toasted French bread. Garnish top with additional green onions, if desired. Serve gumbo in shallow bowls with a scoop of hot cooked white rice. With a large spoon or a couple wadded up paper towels, skim as much fat as possible from the top of gumbo. Stir in the green onions and parsley and continue simmering for another 15 minutes. Remove chicken from gumbo and de-bone, if desired. Add the garlic, salt, cayenne, black pepper, and BeaZell's seasoning. Cajun ninja gumbo recipe is one of the most delicious chicken and gumbo recipes. If needed, add a little more water just enough to cover the chicken. Shrimp Creole by The Cajun Ninja Classic South Louisiana Shrimp Creole. Removed the skin and as much fat as possible from the chicken before adding to the pot. Bring to a bubble, then reduce heat to low/medium-low and simmer uncovered for 30 to 40 minutes.Īdd chicken and sausage to the pot. Add the chicken broth and enough water to fill the pot about half full. Cook for 3 to 4 minutes, stirring constantly. Once the roux has finished cooking, quickly stir in chopped onions, bell pepper, and celery. Whisk constantly or it will scorch this step will take about 1 hour. Continue cooking and whisking constantly until flour is a dark reddish brown/dark brown. Remove to paper towels to drain.Īdd the vegetable oil to the pot over medium-low heat. Add the sausage slices to the same pot and cook until lightly browned on both sides. Remove chicken from pot and set aside to cool. Lightly brown chicken thighs in a tablespoon of oil in a cast iron dutch oven or heavy bottomed pot over medium-high heat.
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