Gumbo : Cajun Recipe
Now, when we discussed what is Cajun cuisine, so let’s talk about one of the all time favorite Cajun recipes to speak … Gumbo!
It’s like a very thick stew served with rice. Everyone starts with a dark roux gumbo, a delicious, distinctive, rich flavor added. Okra is almost always used for thickening it gives a nice flavor, but also serves gumbo.
Experiment with different meats and vegetables until you find a combination that suits your taste, so is a good starting onion to celery, peppers, okra, chicken and sausage (or fish if you prefer) to be.
Remember, a successful food-dependent, with good quality, fresh ingredients and plenty of time to prepare them without haste. A really good gumbo pot is an all day affair. Now I will share my favorite recipe for gumbo with you:
You must prepare this soup recipe before beginning gumbo.
Broth Ingredients: 1 turkey carcass (leftover from Thanksgiving is perfect), or quarters 2 chicken thighs, 3 stalks (ribs) of celery cm in 4 long pieces 2 medium onions, 1 / 2 teaspoon salt, 1 tablespoon black peppercorns and sliced sliced black pepper 4 bay leaves, about 1 / 2 gallons of water
Mix all ingredients in a large saucepan. Bring to a boil, reduce heat and simmer for at least two hours until everything is very tender, stirring occasionally and adding more water to ensure, if necessary, by about four cups of broth. Remove from heat and let cool for at least an hour. Then, through a large strainer, and keep broth. Remove any bones from the meat and vegetables, mix well and set aside.
* Note that gumbo is served over hot cooked rice, and I find it easier to do during the last half hour, while the gumbo is simmering *
Gumbo Ingredients: 3 / 4 cup vegetable oil 3 / 4 cup all purpose flour, 2 onions, chopped 1 chopped bell pepper (red, yellow and / or green), 1 stalk celery, chopped 1 / 2 teaspoon salt 1 teaspoon cayenne pepper (or pepper ), 2 teaspoons Cajun seasoning 1 pound smoked sausage or Kiełbasa, chopped 1 tablespoon chopped parsley, chopped 6 spring onions (scallions), reserved broth, meat and vegetables.
Mix oil and flour in a large heavy saucepan. Over medium heat. Stirring slowly and constantly with a heavy wooden spoon for 30 to 60 minutes until a dark brown roux, the color of chocolate is very thick and you will be tempted to add water but do not like this thickener (roux) is driven to ruin. Meanwhile in a large bowl, season onions, peppers and celery salt and red pepper, then set separately. If your roux is dark and clear, add the vegetables to taste and stir so that the sausage and cook 5 minutes, stir coat.
Add the cooled broth, the reserved meat and vegetables and Cajun spices and bring to a boil. Reduce heat to medium low and leave uncovered, stirring, for about an hour. Add the parsley and scallions and cook another 30 minutes or so all the flavors to combine. The longer you cook the thicker it became, you have a consistency thicker than soup, but looks thinner than gravy. If there is as thick as you want, turn off the heat and, if necessary, seasoning to taste.
The best way to serve this delicacy is a spoon with some cooked rice warm butter on the bottom of a large soup bowl and ladle the gumbo on top quality. This serves six generously.