Chicken Andouille Gumbo with Roasted Potatoes Recipe Cook sausage in a large skillet over medium heat, stirring often, 7 minutes or until browned. Remove sausage drain and pat dry with paper towels. Heat oil in a stainless steel Dutch oven over medium heat gradually whisk in flour, and cook, whisking constantly, 1. Do not burn mixture. Reduce heat to low, and cook, whisking constantly, until mixture is milk chocolate colored and texture is smooth about 2 minutes. Increase heat to medium. Stir in onion, next 4 ingredients, and, if desired, ground red pepper. Cook, stirring constantly, 3 minutes. Gradually stir in chicken broth add chicken and sausage. Increase heat to medium high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 1 hour and 3. Shred chicken into large pieces using 2 forks. Place Roasted Potatoes in serving bowls. Spoon gumbo over potatoes. Serve immediately with desired toppings. Chicken and Shrimp Gumbo Prepare recipe as directed through Step Stir in 12 to 34 lb. Cook 5 minutes or just until shrimp turn pink. Serve with Roasted Potatoes and desired toppings. Gumbo Soup Recipe' title='Gumbo Soup Recipe' />An authentic gumbo is prepared with a dark Reaux, as are most all Cajun dishes. In a 6 or 8 quart stew pot black iron is preferred but whatever you have will. Some people think that New Orleans cuisine is Cajun cuisine. It isnt. Its Creole cuisine, where most sauces and gravies are prepared with tomato. Apple Danish. To delight in true. Chicken Gumbo Soup is a Cajun classic mixed with comforting soup. A delicious and flavorful soup recipe A cooks dream The base is made ahead, and the shrimp are added at the last minute. Best of all, the gumbo tastes even better the second day. ChickenAndouille Gumbo with Roasted Potatoes. Increase heat to medium. Stir in onion, next 4 ingredients, and, if desired, ground red pepper. My take on the New Orleans style gumbo with shrimp and sausage. Made using a homemade roux from scratch This recipe is hearty and filling Get Gumbo Recipe from Food Network. Stock 1 pound shrimp, heads on 1 tablespoon oil 3 medium blue crabs, live. Gumbo Wikipedia. Gumbo. A bowl of shrimp, chicken and sausage gumbo, served over rice. Region or state. Louisiana. Main ingredients. Stock, roux, okra, fil powder, meat andor shellfish, celery, onions, bell peppers. Generally 1. 55. 0 per bowl kcal. Cookbook Gumbo  Media Gumbo. Gumbo is a stew popular in the U. S. state of Louisiana, and that states official state cuisine. It may have originated in southern Louisiana during the 1. Choctaws served over corn grits. Gumbo consists primarily of a strongly flavored stock, meat or shellfish, a thickener, and what Louisianians call the Holy Trinity of vegetables, namely celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, the okra, the fil powder dried and ground sassafras leaves, or roux, the French base made of flour and fat. The dish likely derived its name from either a word from a Bantu language for okra ki ngombo or the Choctaw word for fil kombo. Gumbo can be made with or without okra or fil powder. The preferred method in the historical New Orleans variation is with a French dark roux. The flavor of the dish has its origins in many cultures. Creole gumbo generally contains shellfish, and a dark roux, fil, or both. Tomatoes are not traditionally found in Creole gumbo, but do appear in New Orleans cuisine. Cajun gumbo is generally based on a dark roux and is made with shellfish or fowl. Sausage or ham is often added to gumbos of either variety. After the base is prepared, vegetables are cooked down, and then meat is added. The dish simmers for a minimum of three hours, with shellfish and some spices added near the end. If desired, fil powder is added after the pot is removed from heat. Gumbo is traditionally served over rice. A third, lesser known variety, the meatless gumbo zherbes, is essentially a gumbo of slow cooked greens. The dish combines ingredients and culinary practices of several cultures, including French, Spanish, German, Filipino, West African, and Choctaw. Gumbo may have been based on traditional West African or native dishes, or may be a derivation of the French dish bouillabaisse, or Choctaw stew, but most likely all three dishes contributed to the original recipe. It was first described in 1. The dish gained more widespread popularity in the 1. United States Senate dining room added it to the menu in honor of Louisiana Senator Allen Ellender. The popularity of chef Paul Prudhomme in the 1. Gumbo is the official cuisine of the state of Louisiana. EtymologyeditScholars and chefs have offered various explanations for the etymology of the word gumbo. The dish was likely named after one of its two main ingredients, okra or fil. In the Niger Congo languages spoken by many slaves from West Africa, the vegetable okra was known as ki ngombo or quingombo the word is akin to the Umbunduochinggmbo and the Tshilubachinggmb okra. In the language of the native Choctaw people, fil, or ground sassafras leaves, was called kombo. VariationseditGumbo is a veritable art form in Louisiana. There are as many gumbo recipes as there are cooks. Stir the Pot The History of Cajun Cuisine, p. Gumbo is a heavily seasoned soup or stew that combines several varieties of meat or seafood with a sauce or gravy. Any combination of meat or seafood can be used. Meat based gumbo may consist of chicken, duck, squirrel, or rabbit, with oysters occasionally added. Seafood based gumbo generally has shrimp, crab meat, and sometimes oysters. Andouille sausage is often added to both meat and seafood gumbos to provide piquancy, substance, and an additional layer of flavor to the dish. Most varieties of gumbo are seasoned with onions, parsley, bell pepper, and celery. Tomatoes are sometimes used in seafood gumbo, but traditionally few other vegetables are included. ThickenerseditGumbo broth or gravy derives from three primary thickeners okra, fil powder, and roux. Traditionally, okra and fil powder are not used in the same dish, although this rule is sometimes broken. Roux can be used alone or in conjunction with either of the other thickeners. Okra is more often used as a thickener in seafood gumbos than those with meat. This mucilaginous vegetable is usually cooked first, and other ingredients added once the desired consistency is reached. According to The Oxford Companion to Food, okra based gumbos are becoming less popular, as changing tastes have made the okra texture less palatable. Ground sassafras leaf, known as fil, is generally not added to the gravy until after the vegetables and meats or seafood have finished cooking and have been removed from the heat source. If added during the boiling process, fil makes the gumbo too ropey 1. Roux has become the most popular thickener,1. The length of cooking time determines the final flavor and texture, since the longer the roux is cooked before being added to the gumbo, the darker it becomes and the less thickening power it retains. A very dark roux provides a much thinner sauce with a more intense flavor than a light roux. Cajun vs. Creole gumboeditGumbo is typically divided into two varieties. Combinations traditionally common in New Orleans and southeastern Louisiana are known as Creole after the Louisiana Creole people, descendants of French and Spanish settlers, who lived in those areas. Cajun combinations were common in southwestern Louisiana, which was populated primarily by Cajuns, descendants of the French speaking settlers expelled from Acadia located within the modern day Canadian provinces of Quebec, Nova Scotia, New Brunswick and Prince Edward Island in the mid 1. Gumbo is usually identified by its dark roux,8 cooked until it is a color a few shades from burning. The roux is used with okra or fil powder. Seafood is popular in gumbo the closer to the water the people are, but the southwestern areas of Louisiana often use fowl, such as chicken or duck, and sausage. The fowl is generally not deboned, and onions, celery, and bell pepper are not strained out of the dish. Cajun gumbo is usually topped with parsley and green onions. Creole gumbo most often consists of seafood, tomatoes, and a thickener. Before the latter half of the 2. Creole gumbo. 1. 2Gumbo zherbesedit. Gumbo zherbes, served with fil powder and hot sauce. When Catholics were expected to abstain from eating meat during Lent, a meatless variety of gumbo, known as gumbo zherbes from gumbo aux herbes, or gumbo of greens, was often served. This variety combined a large number of greens typically including turnips, mustard greens, and spinach. The greens were cooked to mush and strained through a sieve to produce a thick green liquid. Preparation for this variety of gumbo was time consuming, and as Lenten restrictions have relaxed, the dish has become less popular. It is very rarely served in restaurants. In modern times, ham or crabmeat is occasionally added to this type of gumbo. Gumbo zherbes may have originated with the French, Germans, or West Africans. It has similarities to the French dish potage aux herbes soup with greens, as well as to the African callaloo. The meatless dish also bears striking resemblance to a dish often eaten in Germany on Maundy Thursday. German Catholics, obeying the Lenten rules, often served a stew made of seven different greens on this date. HistoryeditBackgroundeditGumbo is often used as a metaphor for the mix of cultures that exist in southern Louisiana. The dish combines the culinary practices of French, Spanish, indigenous tribes, and Africans, as well as Italians, Filipinos, and Germans. In the 1. 8th and 1. This fostered an environment in which cultures could influence each other and meld to create new traditions and cuisine.