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Gumbo

I took my youngest out on a date recently, to this small locally-owned restaurant that claimed to have authentic Louisianna gumbo. Needless to say, after $70 and an unappeased palette, we went grocery shopping. Is this authentic to Louisiana? No. Is it still yummy in your tummy? Absotoodalutly! My method takes about 2-3 hours. You could shorten it by not simmering, but the flavor is increased the longer this cooks.


Here's what you'll need:

1 large onion

2 large carrots

1 whole celery bunch

1 bell pepper

1 jalapeno (optional)

2 garlic cloves (minced)

2 lbs chicken (thighs add lots of flavor)

1 lb sausage (andouille if you enjoy some spice)

2 lbs peeled, deveined shrimp (optional)

1 cup flour

1/2 stick butter

oil

cajun seasoning

Seasonings (I used salt, pepper, garlic powder, cilantro)

Whisk

Large cast iron pot or stock pot

Slotted spoon

Sharp kitchen knife

Cutting Board

Cooked buttered white rice


*If you are using a cast iron pot you want to preheat the pot on low while you follow the remaining steps*


Knife Work

Chop and mince all veggies


Rince shrimp pat dry

Chop chicken into large pieces (I like larger than bite-size)

Chop Sausage into bite-size pieces






Cooking

On medium-high heat, add some of the oil to your pot, 2-3 tbsp should be enough. Once heated, add your veggies and garlic and cook down until soft. 5-7 mins. Season the veggies when you think you have enough, add some more. We want this to be good.

Remove veggies from pot

In same hot pot add chicken cook 3-4 minutes until mostly cooked through. Don't worry it will get cooked

Remove chicken from pot

In same pot add butter and 1-2 tbsp oil

Once hot add flour and whisk flour occasionally until its a nice caramel brown. But be careful you can burn this flour mix. Once you have the color add in a quart or so of chicken stock. I like to make my own but store-bought works too! Whisk the chicken stock with the flour to make a silky smooth roux. Once you have that then add some seasoning except salt...NO MORE SALT- bring to a slight boil

Add to your pot the veggies, chicken, and sausage. Reduce heat- simmer for 1-2 hours

15 mins before ready to serve- taste and season to liking then add in shrimp

Simmer for 15 min

Serve over buttered white rice

Pic coming soon! We ate and gave away some before taking a picture.

Serves 10-12



Love

Jaime









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