How to Love Appetizing My New Orleans Style Gumbo
How to Love Appetizing My New Orleans Style Gumbo Delicious, fresh and tasty.
My New Orleans Style Gumbo. The key to an outstanding Cajun gumbo is a deep, dark roux. To get it just right, use a flat-bottomed wooden spoon to get into all the corners of the pot, and be attentive. Reduce the heat as needed if you're concerned the roux is cooking too fast.
As you probably have gathered, I love making comfort food style recipes that use lots of fresh produce and real ingredients.
New Orleans Gumbo is a thick stew, served over rice, that originated in the French Quarter of New Orleans.
It is a staple in Louisiana cuisine that evolved through time from its Creole roots.
You can cook My New Orleans Style Gumbo using 2 ingredients and 1 steps. Here is how you achieve that.
Ingredients of My New Orleans Style Gumbo
-
You need of I pound turkey neck 2 links smoked sausage 1/2 pound hot sausage links 6 large crabs 2pds chicken wings split crab meat And shrimp gizzards 1 teaspoon gumbo file 2 tablespoons of crab broil And bayleaves with regards. green seasoning.
-
Prepare of bring all ingredients to a broil in cold water make a roue on side with flour And oil pour into boiling water cook everything together once it starts to boil add crab boil And crabs. let cook. after done add The gumbo file And shrimp stir And turn on wa.
It has a rich history that I loved reading about in this article from the Southern Foodways Alliance.
Top with fresh parsley and serve with cilantro rice.
Finish this dish with Chef Jernard's cilantro rice recipe.
Cajun gumbo is the tomato-free version of this legendary Louisiana stew, though there are otherwise very few rules that govern what goes into the pot.
My New Orleans Style Gumbo instructions
- .
In this recipe, we use the classic combo of chicken and andouille sausage, but feel free to change it up with other proteins.
Most chicken gumbos these days are served with chicken that has been removed from the bone.
My take on a hearty New Orleans Gumbo with shrimp and sausage!
I'm making the roux from scratch so it's extra flavorful!
This recipe is perfect to make on the weekend and enjoy all week long as the flavor gets BETTER with time!
