Gumbo is a soup popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and three kinds of vegetables ― celery, bell peppers, and onions.
Cajun Gumbo is generally based on a dark roux.
Okra could serve as a thickener too.
Gumbo is very flavorful soup and the flavor comes from Cajun seasoning.
CAJUN SEASONING:
2 tsp sweet paprika
1 tsp smoked paprika
2 tsp kosher salt
1 tsp garlic powder
1 tsp black pepper
1 tsp white pepper
1 tsp onion powder
1 tsp dry oregano
½ tsp cayenne pepper
1 tsp granulated shallots
MEATS:
1 Chicken breast(sprit in three)
1 pound pork tenderloin(slices into steaks)
4 links Andouille sausage(slices)
INGREDIENTS FOR GUMBO:
1 large onion(cubed)
4 stalks celery(cubed)
1 large bell pepper(cubed)
3 cups fresh or frozen okra(sliced)
1 Jalapeño pepper(chopped)
5 cloves garlic(minced)
8 cups chicken stock
½ bottle black(porter)beer
2 tbsp Worcestershire sauce
3-4 tbsp Cajun seasoning
1 bunch parsley(chopped)
ROUX:
1 cup cooking Oil
1 cup flour
METHOD:
Season chicken breast and pork tenderloin with Cajun seasoning.
On a roasting pan add 2 table spoons of cooking oil and add all meat(except sausage).
Roast on high for 15-20 minutes until browned. take out and cook.
Reserve juices. You should have half a cup.
Cube meats. and slice sausage.
In a large pot add oil and flour mix until smooth paste, then turn the heat on and start making roux.
Constantly mixing, cook until becomes brown.
Add all vegetables and reserves from meat juice.
Cook until vegetables are tender.
Add beer and WS sauce.
Add chicken broth and simmer for at least 1 hour.
At the end add fresh parsley.
Serve with white rice and spring onion.
Enjoy!
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