Recipe: Delicious Gumbo

Gumbo. The gumbo can be frozen or refrigerated and many people like it better the next day. Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat.

Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can't seem to get enough of this traditional gumbo recipe that features okra, shrimp, spicy seasonings and what is called the holy trinity—onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. —Ruth Aubey, San Antonio, Texas "That's the only gumbo I knew." Sausage and ham, chicken and veal brisket, shrimp and crab, all brimming in a beautiful brown murky soup she calls Creole Gumbo. You can cook Gumbo using 15 ingredients and 5 steps. Here is how you cook it.

Ingredients of Gumbo

1. Prepare of gumbo.
2. Prepare of sausage links.
3. Prepare of seafood mix.
4. It's of diced onions.
5. You need of minced garlic.
6. You need of chicken stock.
7. Prepare of chili powder.
8. You need of paprika.
9. You need of cumin.
10. You need of salt n pepper.
11. You need of cajun spice.
12. Prepare of heavy cream.
13. You need of chicken stock cube.
14. Prepare of rice.
15. Prepare of water.

It's the gumbo that once fueled the Freedom Riders and just about every other Civil Rights fighter that checked in to meet and eat at Dooky Chase. Cajun gumbo is the tomato-free version of this legendary Louisiana stew, though there are otherwise very few rules that govern what goes into the pot. In this recipe, we use the classic combo of chicken and andouille sausage, but feel free to change it up with other proteins. This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice.

Gumbo instructions

1. Geat pot on stove at medium high. Cook diced onions and garlic for 5 mins.
2. Add sausage and cook for 8 minutes or until sausage gets a little brown.
3. Add chicken stock, heavy cream, and all spices. Also add the boullion cube. bring to a light boil..
4. Let boil for 3 minutes then add the rice and I say a cup but add enough water for the rice to cook all the way. 10 minutes and the rice should be tender. It shouldn't feel hard. The rice should be soft. 5 minutes before the rice is done add the seafood mix and cook for 5 mins or untill fully cooked..
5. Enjoy.

This is a beloved recipe shared with me by a native New Orleanian. As you probably have gathered, I love making comfort food style recipes that use lots of fresh produce and real ingredients. Gumbo is a true melting pot dish. Originating in Louisiana it combines the cuisines and ingredients of several cultures including West African, French, German, and Choctaw. Reduce heat to medium-low, and add the butter to the Dutch oven.