Difference between revisions of "Gumbo"
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| − | {{recipesummary|Soup recipes|3|1 hour|3|Image=[[Image:Gumbo3bg 122499.jpg| | + | {{recipesummary|Soup recipes|3|1 hour|3|Image=[[Image:Gumbo3bg 122499.jpg|350px]]}} |
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| − | '''Chicken and Andouille Sausage Gumbo''' is a soup or [[ | + | |
| + | '''Chicken and Andouille Sausage Gumbo''' is a soup or [[Stews | stew]] which is thickened using [[Okra | okra]] and dark [[Roux | roux]] from the southern United States. | ||
== Ingredients == | == Ingredients == | ||
* 1 cup (240ml) canola oil | * 1 cup (240ml) canola oil | ||
| − | * 1 cup (240g) [[ | + | * 1 cup (240g) [[Flour | flour]] |
| − | * [[ | + | * [[The Trinity | trinity]] |
:* 2 bell pepper | :* 2 bell pepper | ||
:* 1 large onion | :* 1 large onion | ||
| Line 14: | Line 14: | ||
* Chicken breasts | * Chicken breasts | ||
* 1 package of pre-cooked andouille sausage or other spicy sausage | * 1 package of pre-cooked andouille sausage or other spicy sausage | ||
| − | * [[ | + | * [[Cayenne Pepper | cayenne pepper]] to taste |
| − | * [[ | + | * [[Salt | salt]] to taste |
== Procedure == | == Procedure == | ||
# Brown outside of chicken breasts in small amount of oil then set aside. | # Brown outside of chicken breasts in small amount of oil then set aside. | ||
| − | # Make a [[ | + | # Make a [[Roux|roux]] in a large saucepan. |
# Add Trinity to roux and soften. | # Add Trinity to roux and soften. | ||
# Slowly stir in water. | # Slowly stir in water. | ||
| Line 29: | Line 29: | ||
*Refer to reputable cooking website for genuine recipes. This one is very simplified and will disappoint. | *Refer to reputable cooking website for genuine recipes. This one is very simplified and will disappoint. | ||
*Hot sauce can be added to taste. | *Hot sauce can be added to taste. | ||
| − | *[[ | + | *[[Filé|Filé]] may be added to thicken individual servings as served. |
*Use home-made chicken stock instead of water. Water has no flavor by itself, and store-bought chicken stock has way to much salt. | *Use home-made chicken stock instead of water. Water has no flavor by itself, and store-bought chicken stock has way to much salt. | ||
| − | [[Category:Louisiana | + | [[Category:Louisiana Recipes|{{PAGENAME}}]] |
| − | [[Category:Southern | + | [[Category:Southern Recipes|{{PAGENAME}}]] |
| − | [[Category:Soup | + | [[Category:Soup Recipes|{{PAGENAME}}]] |
| − | [[Category:Okra | + | [[Category:Okra Recipes|{{PAGENAME}}]] |
| − | [[Category:Chicken | + | [[Category:Chicken Recipes|{{PAGENAME}}]] |
| − | [[Category:Sausage | + | [[Category:Sausage Recipes|{{PAGENAME}}]] |
[[Category:Recipes_with_metric_units|{{PAGENAME}}]] | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | ||
Latest revision as of 14:02, 17 March 2013
| Gumbo | |
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 |
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| Category: | Soup recipes |
| Servings: | 3 |
| Time: | 1 hour |
| Difficulty: |  |
Chicken and Andouille Sausage Gumbo is a soup or stew which is thickened using okra and dark roux from the southern United States.
Ingredients
-
- 2 bell pepper
- 1 large onion
- 4 stalks of celery
- home-made chicken stock; or, water if absolutely necessary
- Chicken breasts
- 1 package of pre-cooked andouille sausage or other spicy sausage
- cayenne pepper to taste
- salt to taste
Procedure
- Brown outside of chicken breasts in small amount of oil then set aside.
- Make a roux in a large saucepan.
- Add Trinity to roux and soften.
- Slowly stir in water.
- Cut up chicken breasts and add to gumbo to cook until done.
- Slice up pre-cooked andouille sausage and add 1/2 hour later.
- Simmer. Serve in a bowl with a little rice and green onions on top. Gumbo will be better if left over night and eaten the next day.
Notes, tips, and variations
- Refer to reputable cooking website for genuine recipes. This one is very simplified and will disappoint.
- Hot sauce can be added to taste.
- Filé may be added to thicken individual servings as served.
- Use home-made chicken stock instead of water. Water has no flavor by itself, and store-bought chicken stock has way to much salt.
