Secret Sauce Gumbo Recipe
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Category: |
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Ingredients: |
Ingredients: 1 C. canola oil
1 C. flour
1 red pepper, diced
1 green pepper, diced
1 yellow pepper, diced
2 celery stalks, diced
1 tbsp. garlic, minced
1 onion, diced
1 (14oz) diced tomatoes
1 tbsp. dried oregano
1 tbsp. dried thyme
1 tbsp. dried basil
1 tbsp. Creole seasoning
1 tsp. chili powder
1-2 tsp. cayenne pepper
1 tbsp. black pepper
2 tsp. salt
8 C. chicken broth
1 1/2 lbs. andouille sausage sliced and halved
3 boneless, skinless chicken breast
file powder, for serving
white rice, for serving
beer bread, for serving
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Directions: |
Directions:In a large bowl oombine the hopped peppers, celery, garlic and onion. Set aside. In another bowl combine oregano ,thyme, basil,Creole seasoning, chili powder, salt and pepper. Set aside. Over medium heat.add canola oil and flour to pot and whisk to combine. Stir often. Cook for about 30 minutes until roux is carmel color. Add vegetables to pot and coat with roux. Cook for about 10 minutes and stir often. Sprinkle spices over vegetable mixture, cook 3-5 minutes longer. Add chicken broth, canned tomatoes, chicken and me, basil, Creole season, chili powder, cayenne pepper, s/p. Set aside.Before you begin, complete steps one and two. Add canola oil and flour to a soup pot and whisk to combine. Stir often. until the flour is brown and dark carmel. 30 minutes or so. add the vegetables to the pot. and coat the vegetables. book for about 10 sausage into the pot. Bring to a boil. Reduce the heat and cover for 3 hours for flavors to blend. If too much liquid evaporates add water . Once the meat has cooked, skim fat from the top and shred the chicken. Serve over rice and sprinkle with file powder. Beer bread is good with this recipe. |
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