New orleans gumbo soup

作者： Kangxq

用料

• Celery，diced 1 bunch
• Green bell pepper，diced 1
• Yellow onion, diced 1 large
• Green onion, chopped 1 bunch
• Parsley, finely chopped 1 bunch
• Garlic 2-3 cloves
• Bay leaves 2-3
• Thyme 0.25-0.5 teaspoon
• Cajun seasoning 1-2 tablespoons
• Shrimps 2 cups
• Rotisserie Chicken or chicken 1
• Andouille sausages (or Polska Kielbasa) 1 pound
• Chicken broth 6-8 cups
• Bacon drippings (optional) 0.5 cup
• Hot pepper sauce (optional) 2 tablespoons
• Beer (optional)
• #Roux
• All-purpose flour 1 cup
• Vegetable or canola oil 2/3 cup

New orleans gumbo soup的做法步骤

步骤 1

Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.

步骤 2

Brown the sausage, chicken, and shrimp. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.

步骤 3

Add the garlic, celery, jalapeño, bell pepper, and onion and cook for one minute.

步骤 4

Add the beer to deglaze, then add the stock, thyme, bay leaves, cajun seasoning, and 1 teaspoon black pepper. Stir slowly and continuously

步骤 5

Bring to a simmer and cover. Cook, stirring occasionally, for 3 hours. Gumbo should thick but not like gravy. Season with cayenne and serve with cooked rice. Top with scallions and enjoy.

菜谱创建时间：2022-09-14 06:39:10