Hello, I am Elise. Today, I will show you a way to prepare gumbo! by tam recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
GUMBO! By Tam Recipe
GUMBO! By Tam is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. GUMBO! By Tam is something that I’ve loved my entire life. They are fine and they look wonderful.
To bewith this recipe, we have to first prepare a few ingredients. You can cook gumbo! by tam using 16 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make GUMBO! By Tam:
- Make ready 1 pound boneless skinless chicken thighs
- Get 2 pounds large uncooked shrimp - peeled and deveined
- Prepare 1 package Andouille sausage - cut into about 1/2 inch slices
- Make ready 1 can diced tomatoes
- Make ready 2 cups frozen or fresh okra
- Take 1 large onion - diced
- Make ready 1 green bell pepper - diced
- Get 3 stalks celery - diced
- Make ready 2 bay leaves
- Make ready 3 sprigs fresh thyme
- Prepare Your favorite Cajun seasoning (I use my own house recipe)
- Make ready Minced garlic
- Take 1 cup flour
- Prepare 1 cup crisco, lard OR fat (I use fat)
- Make ready 2 large cartons Swanson Chicken Broth
- Take Gumbo File Powder
Instructions to make GUMBO! By Tam:
- 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.
- 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 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!
- Once your roux is the perfect shade of brown, stir in garlic, onions, green pepper, and celery.
- Stir in 1 carton of chicken broth and the pan drippings from the chicken thighs.
- Add chicken thighs, sausage, can of tomatoes, and okra
- Add more chicken broth until the contents are covered
- 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
- Let simmer on low-medium for 1-2 hours.
- Use a fork or spoon to gently shred the chicken thighs(if they haven’t completely broken up in the cooking process)
- Add uncooked shrimp at the very end.
- Serve with hot buttered white rice. Add a dash or two of your favorite hot sauce and a sprinkle of gumbo file powder. Enjoy!
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