Ingredients: |
Ingredients: STEP 1
1½ cup Flour
¾ cup Oil
½ cup Butter
STEP 2
3 lbs Chicken thighs
Salt & pepper
Thyme
Grape seed oil for frying
STEP 3
½ cup Olive oil
4 cloves Garlic, chopped
3 cups Onions, chopped
2 cups Celery, chopped
3 cups Peppers, chopped
2 cups Okra, ½" slices
8 Plum tomatoes, chopped
1 lb Andouille sausage, cut into ½" slices
1 tsp Cayenne pepper
1½ tsp Salt
1 tsp Pepper
1 tbsp Worcestershire sauce
2 tsp Allspice
1 tsp Thyme
1 tbsp Cajun rub
1 tsp Ground bay leaves
3-5 cups Chicken stock (start by adding only 2 cups)
2 tsp Paprika
1 tsp Cumin
1 tsp Dry mustard
1 tsp Oregano
2 Hot peppers, chopped
STEP 4
2 cups Rice
2 cups Water
STEP 5
2 lbs Shrimp
½ cup Gren onion, chopped
½ cup Parsley, chopped
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Directions: |
Directions:STEP 1
Melt butter and oil in a large dutch oven. Whisk in flour until combined.
STEP 2
Wash and dry chicken thighs. Season with salt, pepper, and thyme. Brown thighs in grape seed oil. Cool, then cut each thigh into 2-3 pieces.
STEP 3
Add ingredients in corresponding step 3. Add roux and chicken thighs to the pot. Add chicken stock and bake at 300º for 1½ hours.
STEP 4
Cook rice in advance. Place in a covered casserole and reheat before serving.
STEP 5
Add shrimp, green onion, and parsley to the gumbo. Return to oven for 30 minutes. Add more stock if necessary.
To serve, scoop rice onto a plate and ladle gumbo on top. |
This recipe for Gumbo is from