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Alright, don’t linger, let’s task this gumbo! by tam menu with 16 substances which are surely easy to acquire, and we have to process them at the very least through 11 tips. You should expend a while on this, so the resulting food could be perfect.
Ingredients GUMBO! By Tam:
- Take 1 pound of boneless skinless chicken thighs
- Take 2 pounds large uncooked shrimp - peeled and deveined
- You need 1 package for Andouille sausage - cut into about 1/2 inch slices
- Take 1 can for diced tomatoes
- Prepare 2 cups for frozen or fresh okra
- Give 1 large onion - diced
- Give 1 of green bell pepper - diced
- You need 3 stalks for celery - diced
- Make ready 2 - bay leaves
- You need 3 sprigs for fresh thyme
- Require - Your favorite Cajun seasoning (I use my own house recipe)
- You need Minced garlic
- Provide 1 cup - flour
- Need 1 cup crisco, lard OR bacon fat (I use bacon fat)
- Get 2 large cartons Swanson Chicken Broth
- Require of Gumbo File Powder
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GUMBO! By Tam start cooking:
- 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!
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