How to Make a Louisiana Style Gumbo
Alright folks, let me tell you how to whip up a delicious Louisiana Style Gumbo that will have your taste buds dancing! Ingredients: - All-purpose flour - Beer - Bell pepper - Cajun seasoning (find it in the seasoning aisle at your local grocery store) - Canned tomatoes - Celery - Chicken broth - Chicken breasts - Extra virgin olive oil First off, make sure you've got all your ingredients laid out because once you start cooking, there's no turning back! One time, I accidentally used hot cayenne pepper instead of bell pepper in my gumbo... let's just say it was one spicy disaster! Now, here's a tip for you: when making the roux, be patient and stir constantly to avoid burning it. Trust me, a burnt roux can ruin the whole dish faster than you can say "gumbo". So, follow the full recipe on the source website, and don't forget to have fun in the kitchen - after all, cooking is all about experimenting and enjoying the process. Bon appétit!
Ingredients
- all purpose flour1.0 cup
- beer12.0 oz
- bell pepper1.0
- cajun seasoning in the seasoning aisle at your local grocery store0.25 cup
- canned tomatoes10.0 oz
- canned tomatoes14.5 oz
- celery6.0 stalks
- chicken broth43.5 oz
- chicken breasts3.0
- extra virgin olive oil1.0 cup
- filé powder1.0 Tbsp
- garlic powder1.0 Tbsp
- parsley2.0 Tbsp
- sausage1.0 package
- onion1.0
Nutrition
Directions
- 1
Heat 1 cup of extra virgin olive oil in a large pot over medium heat. Slowly whisk in 1 cup of all-purpose flour to make a roux. Cook, stirring constantly, until the roux turns a dark brown color, about 20-30 minutes.
- 2
Add the diced onion, bell pepper, and celery to the roux. Cook for 5 minutes, stirring occasionally, until the vegetables soften.
- 3
Stir in the minced garlic, 1/4 cup of Cajun seasoning, 1 tablespoon of garlic powder, and 1 tablespoon of filé powder. Cook for 1 minute until fragrant.
- 4
Pour in the beer and deglaze the pot, scraping up any browned bits. Add both cans of tomatoes (10 oz and 14.5 oz) and 43.5 oz of chicken broth. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
- 5
While the gumbo simmers, season the chicken breasts with salt and pepper. Grill or pan-sear until cooked through, about 6-8 minutes per side. Let rest, then shred or dice.
- 6
Slice the sausage into rounds and brown in a skillet over medium-high heat for 5 minutes, until deeply browned.
- 7
Add the cooked chicken and sausage to the pot. Stir in 2 tablespoons of parsley. Simmer for an additional 15 minutes to meld flavors.
- 8
Taste and adjust seasoning with salt, pepper, or additional Cajun seasoning. Serve over rice, garnished with extra parsley and filé powder if desired.
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