My style of gumbo holds itself in flavor AND thickness. It's all about taking the time to build the roux (flour and butter mixture). Slow and steady wins the race with this recipe. It might take an hour an a half, but it is well worth the effort. Prep Time: 5 minutes Cook Time: 1 hour 15 minutes Total Time: 1 hour 20 minutes Ingredients The Roux: - Butter (3/4 cup)
- Flour (1 cup) The Sauce: - Olive Oil (1/4 cup) - Jalapeno Pepper (1 small, finely chopped) - Red Pepper (1 medium, finely chopped) - Onion (Spanish, medium, chopped) - Celery (2 stalks, sliced) - Zucchini (1/2, chopped) - Chicken Breast (2 breast, cut into 1" cubes) - Spicy Sausage (3 links, chopped)
- Beef Broth (4 cups) - Diced Tomatoes (1 can) - Water (1 cup) - Italian Seasoning (1 TBSP) - Garlic (5 cloves, finely diced) - Parsley (1 TSBP) - Cajun (2 TBSP) - Bay Leafs (3 leafs) - Cayenne Pepper (optional - to taste) - Salt and Pepper (to taste) - Okra (Optional) - Shrimp (Optional)
Instructions: - In a medium frying pan, melt the butter then add the flour mixture. Whisk continually on medium low heat for 20-30 minutes. The key to the best Gumbo is here. You want to slowly cook the roux until a golden brown color. - In a large frying pan on medium high heat, add olive oil and all vegetables. Saute for approx 7 minutes. Add sausage and chicken and cook for approx 20 minutes. Add all seasonings and cook until fragrant (1-2 minutes). - In a large pot, add beef broth, water, and diced tomatoes. Once hot, add the vegetable / meat mixture and then the roux. Mix throughly and simmer on medium low heat for 40 minutes. Stirring occasionally. - Cook rice as instructed. Pour Gumbo over a bed of rice. Bon Appetite
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