diff --git a/recipes/docs/cajun/gumbo.mdx b/recipes/docs/cajun/gumbo.mdx index 7134ba7..f99e6b0 100644 --- a/recipes/docs/cajun/gumbo.mdx +++ b/recipes/docs/cajun/gumbo.mdx @@ -18,17 +18,24 @@ import TabItem from '@theme/TabItem'; ## Main Ingredients ```text title="Ingredients" - 1 lb boneless, skinless chicken thighs, cut into pieces - 1 lb smoked sausage, sliced - 1 lb shrimp, peeled and deveined 1 cup all-purpose flour - 1 cup vegetable oil - 1 large onion, chopped - 1 green bell pepper, chopped - 2 celery stalks, chopped - 3 cloves garlic, minced - 1 tsp salt - 1 tsp cayenne pepper + 1 cup vegetable oil (plus 1 tablespoon) + 3 ribs celery, diced + 2 large yellow onions, diced + 2 large green bell peppers, seeded and diced + 5 cloves garlic, minced + 2 teaspoons creole seasoning + 6 to 8 cups chicken stock + 2 bay leaves + 1 teaspoon dried thyme + 2 (14-ounce) cans diced tomatoes + 1 pound andouille or cajun smoked sausage, sliced + 6 cups shredded cooked chicken* + 1 pound okra, trimmed and chopped** ((frozen works, too)) + salt + pepper + 1 pound large shrimp, peeled and deveined*** + cooked white rice, sliced green onion, and hot sauce for serving ``` @@ -39,15 +46,22 @@ import TabItem from '@theme/TabItem'; - 1. In a large pot, heat oil over low heat. Add flour and stir constantly until the roux becomes dark brown. - 2. Add sausage, onion, bell pepper, and celery. Cook until vegetables are soft. - 3. Stir in garlic and cook for another minute. - 4. Add chicken and seasonings. Simmer until chicken is cooked through. - 5. Add shrimp and cook until pink. Serve over rice. + 1. In a large dutch oven, heat **vegetable oil** over low heat. Add **flour** and stir essentially constantly until the roux becomes dark brown. This can take between 30-60 mins depending on the stove. + 2. Place the dutch oven with the finished roux over medium heat and add **celery**, **onion**, and **bell pepper**. Cook for 8 to 10 minutes, stirring frequently, until the vegetables have softened and the **onions** are translucent. + 3. Add the **garlic** and **creole seasoning** and cook for about 1 minute or until the **garlic** is fragrant. + 4. Gradually add **chicken stock**, **bay leaves**, and **thyme** and undrained **tomatoes**. Stir to combine. Add **salt**, **pepper**, and additional **creole seasoning** to taste. Bring to a boil, reduce to a simmer and cook uncovered for about 45 minutes, stirring occasionally. + 5. At the same time, in a large skillet, heat 1 tablespoon of **oil**, add the sliced **sausage** and brown. + 6. Once the gumbo has simmered, add the cooked **sausage** and shredded **chicken**. Stir to combine. + 7. Add the **okra** and simmer uncovered for an additional 30 to 45 minutes or until thickened. + 8. Add additional **broth**, if desired. Spoon away any excess grease that may accumulate on the top. Remove the **bay leaves**. + 9. Once cooked, remove from the heat and stir in the **shrimp**. The hot stock will cook the **shrimp** through in about 5 minutes. - +

- Let the gumbo rest for a few minutes before serving to allow flavors to deepen. + Every 15 seconds or so precipitate will form in the roux, which you need to scrape off the bottom. A whisk is a pretty good tool for this. + If bits get stuck to the bottom, they will burn and the roux will be ruined, you can confirm this by tasting it. + The roux should be a dark brown color and have a nutty aroma. + In the beginning you can check for bubbles on the surface to indicate it's time to stir, but as the roux darkens that indicator is less prevalent.