GUMBO! By Tam.
Hello everybody, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, gumbo! by tam. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
GUMBO! By Tam is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They're fine and they look fantastic. GUMBO! By Tam is something that I've loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can have 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 of boneless skinless chicken thighs.
- {Prepare of large uncooked shrimp - peeled and deveined.
- {Make ready of Andouille sausage - cut into about 1/2 inch slices.
- {Take of diced tomatoes.
- {Prepare of frozen or fresh okra.
- {Take of large onion - diced.
- {Get of green bell pepper - diced.
- {Prepare of celery - diced.
- {Get of bay leaves.
- {Make ready of fresh thyme.
- {Make ready of Your favorite Cajun seasoning (I use my own house recipe).
- {Prepare of Minced garlic.
- {Get of flour.
- {Take of crisco, lard OR bacon fat (I use bacon fat).
- {Make ready of large cartons Swanson Chicken Broth.
- {Get of 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 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!.
- 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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