Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, gumbo! by tam. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Here is how you achieve that. Best view with the best gumbo ever! Dana Kaye: Get the mexican gumbo its amazing!!!
GUMBO! By Tam is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. GUMBO! By Tam is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have gumbo! by tam using 16 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make GUMBO! By Tam:
- Prepare boneless skinless chicken thighs
- Prepare large uncooked shrimp - peeled and deveined
- Take Andouille sausage - cut into about 1/2 inch slices
- Prepare diced tomatoes
- Make ready frozen or fresh okra
- Make ready large onion - diced
- Prepare green bell pepper - diced
- Prepare celery - diced
- Take bay leaves
- Make ready fresh thyme
- Make ready Your favorite Cajun seasoning (I use my own house recipe)
- Get Minced garlic
- Take flour
- Prepare crisco, lard OR bacon fat (I use bacon fat)
- Make ready large cartons Swanson Chicken Broth
- Prepare Gumbo File Powder
Originating in Louisiana it combines the cuisines and ingredients of several cultures including West African, French, German, and Choctaw. A bowl of her Gumbo Z'Herbes, or green gumbo as its called by some locals, can earn an eater nine new friends, she claims, one for each of the nine leafy greens thrown into the pot ("And I always hope that one of them's rich," she teases). Those greens, ground to a lovely verdant puree,. When fall arrives in Louisiana, the gumbo pots come out.
Steps to make GUMBO! By Tam:
- Season chicken thighs to your liking. I usually use salt, pepper, onion powder, garlic powder, seasoning salt. Once seasoned, pan sear them, about 7 minutes on each side. Remove from pan. Deglaze the pan with a little chicken broth or water. Set aside.
- Now it’s time to make the Roux. This is the most important step of creating a great gumbo. In a large Dutch oven, heat bacon fat (or lard/crisco). Slowly add flour while continuously stirring. It’s going to seem like it takes forever, but you want the roux to eventually be deep brown in color BUT CAREFUL NOT TO BURN! If you burn the roux, you must start over!
- Once your roux is the perfect shade of brown, stir in garlic, onions, green pepper, and celery.
- Stir in 1 carton of chicken broth and the pan drippings from the chicken thighs.
- Add chicken thighs, sausage, can of tomatoes, and okra
- Add more chicken broth until the contents are covered
- Mix in your Cajun seasoning. I never measure this, I just sprinkle a good bit to taste. Throw in a couple bay leaves and Thyme sprigs
- Let simmer on low-medium for 1-2 hours.
- Use a fork or spoon to gently shred the chicken thighs(if they haven’t completely broken up in the cooking process)
- Add uncooked shrimp at the very end.
- Serve with hot buttered white rice. Add a dash or two of your favorite hot sauce and a sprinkle of gumbo file powder. Enjoy!
Food Network Magazine asked the champs of New Iberia's annual cook-off for their recipes. A SHORT HISTORY OF GUMBO by Stanley Dry. Of all the dishes in the realm of Louisiana cooking, gumbo is the most famous and, very likely, the most popular. Gumbo crosses all class barriers, appearing on the tables of the poor as well as the wealthy. The gumbo can be frozen or refrigerated and many people like it better the next day.
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