Это предварительный просмотр рецепта "Baton Rouge Gumbo".

Рецепт Baton Rouge Gumbo
by Phred

Baton Rouge Gumbo

Real Back Water Gumbo

Рейтинг: 5/5
Avg. 5/5 1 голос
Подготовка: Cajun
Приготовление: Порций: 8

Ингредиенты

  • 1 cup of peanut oil
  • 1 1/2 cups of all purpose flour
  • 4 cups of diced onions
  • 3 cups of diced celery
  • 3 cups of diced green peppers
  • 3 cups of fresh or frozen okra, sliced
  • 1 cloves of minced garlic
  • 1 cup of chopped green onions
  • 4 tbls of Prudone Poultry Magic Seasoning Blend
  • 3 32oz. containers of chicken broth
  • 3 lbs chicken or shrimp depending on preference
  • 8 cups of rice

Инструкции

  1. In a two quart sauce pan, heat oil over medium high heat. Once oil is hot, gradually add flower and using a wire whisk, stir constantly until the color of the roux is peanut butter brown. The darker the roux the, "Nuttier" the flavor.
  2. Note: To avoid burning/scorching the roux, maintain low heat and stir constantly. If black specks appear in the roux, it's burnt. Discard and begin again. At low heat, it may take up to forty-five minutes to prepare the roux; for the inexperienced, it is best to take your time.
  3. When the roux is prepared, reduce the heat and add onion, celery, bell pepper and garlic; saute aprox. 5 minutes or until vegetables are wilted. Add chicken broth, one laddle at a time, stirring constantly until all of the liquid is incorporated into the roux. Add chicken or shrimp pieces, okra and seasoning. Return to medium high heat, bring to a low boil and simmer for thirty minutes. Season to taste with salt and pepper and allow to cook an additional five minutes. Serve over cook rice.
  4. Note: To prevent okra from becoming slimy/stringy, saute the okra in oil until all stringy texture is removed, and the vegetable is lightly brown. Drain okra on paper town prior to adding to gumbo.
  5. This recipe freezes well (without rice).
  6. Add andoulle or polish sausage for varity.