GUMBO! By Tam

Name: GUMBO! By Tam
Total time: 10800 s
Yield: A bunch of folks
Cuisine: American
Ingredients: 1 pound boneless skinless chicken thighs; 2 pounds large uncooked shrimp - peeled and deveined; 1 package Andouille sausage - cut into about 1/2 inch slices; 1 can diced tomatoes; 2 cups frozen or fresh okra; 1 large onion - diced; 1 green bell pepper - diced; 3 stalks celery - diced; 2 bay leaves; 3 sprigs fresh thyme; Your favorite Cajun seasoning (I use my own house recipe); Minced garlic; 1 cup flour; 1 cup crisco, lard OR bacon fat (I use bacon fat); 2 large cartons Swanson Chicken Broth; Gumbo File Powder

Tamara Patterson @cook_26427485

Charlotte

It is my pleasure to create heart-warming recipes that are inspired by my family, friends, or even a time or season. I love Cajun food. This gumbo is a staple in my home, especially when the air outside starts to get that chilly Fall feeling

Tamara Patterson @cook_26427485

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Ingredients

3 hours

A bunch of folks

1 poundboneless skinless chicken thighs
2 poundslarge uncooked shrimp - peeled and deveined
1 packageAndouille sausage - cut into about 1/2 inch slices
1 candiced tomatoes
2 cupsfrozen or fresh okra
1large onion - diced
1green bell pepper - diced
3 stalkscelery - diced
2bay leaves
3 sprigsfresh thyme
Your favorite Cajun seasoning (I use my own house recipe)
Minced garlic
1 cupflour
1 cupcrisco, lard OR bacon fat (I use bacon fat)
2large cartons Swanson Chicken Broth
Gumbo File Powder

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Steps

3 hours

1

Season chicken thighs to your liking. I usually use salt, pepper, onion powder, garlic powder, seasoning salt. Once seasoned, pan sear them, about 7 minutes on each side. Remove from pan. Deglaze the pan with a little chicken broth or water. Set aside.
2

Now it’s time to make the Roux. This is the most important step of creating a great gumbo. In a large Dutch oven, heat bacon fat (or lard/crisco). Slowly add flour while continuously stirring. It’s going to seem like it takes forever, but you want the roux to eventually be deep brown in color BUT CAREFUL NOT TO BURN! If you burn the roux, you must start over!
3

Once your roux is the perfect shade of brown, stir in garlic, onions, green pepper, and celery.
4

Stir in 1 carton of chicken broth and the pan drippings from the chicken thighs.
5

Add chicken thighs, sausage, can of tomatoes, and okra
6

Add more chicken broth until the contents are covered
7

Mix in your Cajun seasoning. I never measure this, I just sprinkle a good bit to taste. Throw in a couple bay leaves and Thyme sprigs
8

Let simmer on low-medium for 1-2 hours.
9

Use a fork or spoon to gently shred the chicken thighs(if they haven’t completely broken up in the cooking process)
10

Add uncooked shrimp at the very end.
11

Serve with hot buttered white rice. Add a dash or two of your favorite hot sauce and a sprinkle of gumbo file powder. Enjoy!