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Gumbos Recipe

Gumbos Recipe

Authentic New Orleans Style Gumb

This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. This is a beloved recipe shared with me by a native New Orleanian. (Source: tastesbetterfromscratch.com)

Gumbo Vs. Jambalaya:

Jambalaya is primarily a rice dish (think paella) while gumbo is more of a stew that is thickened with a roux and made with chicken, sausage, and/or seafood. Both gumbo and jambalaya are often made with some similar meats and vegetables but the process of making them and flavors of the end result are completely different. Here is my favorite Jambalaya recipe! 

The Key to This Recipe Is the Roux!

A “roux” is made with two ingredients; flour and oil, and it’s the key to any great gumbo recipe! The flour and oil are cooked and stirred together for about 30-45 minutes until it becomes dark brown almost like mud, or chocolate and the consistency of dough. The roux is what adds the deep, rich flavor to the gumbo, and it gives it it’s thick texture. Make a good roux is a labor of love, but but one that totally pays off, and you can make it ahead of time! 

Step-by-Step Authentic Gumbo:

tastesbetterfromscratch.com)1. Make the roux. in a large pot, combine flour and oil and cook, stirring constantly on medium low heat. You have to be careful to stir it constantly, on medium low heat, so that you don’t burn it. It’s easy, but takes patience. The darker the roux, the richer the flavor! (Source:

Easy Shrimp and Sausage Gumbo Recip

Gumbo is a true melting pot dish. Originating in Louisiana it combines the cuisines and ingredients of several cultures including West African, French, German, and Choctaw. It is a top notch comfort stew centered around a flavorful roux and the Holy Trinity of onions, celery and bell peppers. Before cooking, make sure you follow our tips for cooking flavorful and filling gumbo

Cajun Gumbo Is the Tomato-Free Version of This Legendary and Completely Customizable Louisiana Stew. This Recipe Uses a Classic Combo of Chicken and Andouille Sausage, but Feel Free to Change It up With Other Proteins.

Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section. (Source: www.seriouseats.com)

What Is Gumbo?

Perhaps I've oversimplified it. Gumbo isn't a single stew (or, as some might call it, a single soup) with a distinctive flavor. Gumbo is more like many stews, at times strikingly different ones, making it hard to always spot the common threads.

Louisiana is no doubt popular with its vibrant culture, most especially with its Creole and Cajun cuisine. It would take more than just a few sentences to describe the difference between the two, unless you’re willing to sit down and talk it over some bottles of beer or cups of coffee. (You may read this Creole vs Cajun Food). 

Tips for How to Make a Roux:

The roux is unquestionably the star of this gumbo recipe, lending the most delicious, rich, nutty depth of flavor to the stew. It’s easy to make, but does require some extra time, attention, and a few important techniques. So here are my best tips for how to make a good roux! (Source: www.gimmesomeoven.com)

Chicken Shrimp and Sausage Gumb

I simply love GUMBO! If you aren’t familiar with African cuisine, this gumbo could make a good reference as is just blends right in with the food that I’ve known for my whole life – spicy, substantial, well-seasoned and full of amazing ingredients! I have got to say the combination of flavor is right on point! Now how could anyone not want to make this? 

What Is Gumbo File?

Gumbo file, or also called as file powder, is a powder made from crushed leaves of the Sassafras which is a native to the Southeastern U.S. This is used as a thickener and flavoring in soups and stews. It should be added to gumbo off the heat, just before serving, along with some of your favorite garnishing like green onions or parsley. 

 

 

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