Gumbo with Chicken Thighs and Andouille Sausage Recipe
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Category: |
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Ingredients: |
Ingredients: Roux.. 1 cup flour 1 cup olive oil Gumbo 2 chopped Spanish onions 3 mixed green and red peppers chopped, 2 cups canned whole tomatoes 4 stalks celery thinly sliced salt pepper to taste 2 1/2 quart chicken stock 6 cloves chopped garlic 2 habanero peppers chopped and seeded. 4 pork andouille sausages cut into 2-inch pieces 12 skinless bone-in chick thighs 1 frozen bag of broccoli 4 tbsp of mixed parsley rosemary and thyme 1 bunch trimmed scallions
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Directions: |
Directions:Roux makes a roux adding flour to a heated oil whisk to a sour cream consistency to a reddish-brown color. Gumbo. To the cooked roux. add onions peppers tomatoes celery salt pepper. cook and stir 5 minutes Add chick sausage stock garlic chili continue cooking another 5 minutes while stirring. Add broccoli and bring to a boil lower heat and simmer stirring occasionally 40 minutes. Skim fat from the surface during cooking taste for seasonings and herbs and scallions to serve |
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Personal
Notes: |
Personal
Notes: Gumbo always begins with a roux. It takes at least 15 minutes to turn reddish-brown. If it burns throw it out. You can use butter or fat rather than oil. also you can make the roux the day before and use from the fridge
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