How to Cook Yummy GUMBO! By Tam

GUMBO! By Tam. It is my pleasure to create heart-warming recipes that are inspired by my family, friends, or even a time or season. This gumbo is a staple in my home, especially when the air outside starts to get that chilly Fall feeling You can cook GUMBO! Here is how you achieve that.

This gumbo is a staple in my home, especially when the air outside starts to get that chilly Fall feeling Tam bo li de say de moi ya. Gumbo!: A Very Buddha Christmas Eve. I hope you've been enjoying my holiday tour around the world. You can cook GUMBO! By Tam using 16 ingredients and 11 steps. Here is how you cook it.

Ingredients of GUMBO! By Tam

1. You need of boneless skinless chicken thighs.
2. You need of large uncooked shrimp - peeled and deveined.
3. You need of Andouille sausage - cut into about 1/2 inch slices.
4. It's of diced tomatoes.
5. You need of frozen or fresh okra.
6. It's of large onion - diced.
7. Prepare of green bell pepper - diced.
8. You need of celery - diced.
9. You need of bay leaves.
10. Prepare of fresh thyme.
11. It's of Your favorite Cajun seasoning (I use my own house recipe).
12. You need of Minced garlic.
13. You need of flour.
14. Prepare of crisco, lard OR bacon fat (I use bacon fat).
15. You need of large cartons Swanson Chicken Broth.
16. Prepare of Gumbo File Powder.

I love hearing all of my friends' stories, and I know for a lot of them, it was hard to narrow it down to only one yummy dish to share. This gumbo is a staple in my home, especially when the air outside starts to get that chilly Fall feeling Hilary. Looking for some good Cajun chow? Gumbo Jeaux's is a good choice for you.

GUMBO! By Tam step by step

1. 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..
2. 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!.
3. Once your roux is the perfect shade of brown, stir in garlic, onions, green pepper, and celery..
4. Stir in 1 carton of chicken broth and the pan drippings from the chicken thighs..
5. Add chicken thighs, sausage, can of tomatoes, and okra.
6. Add more chicken broth until the contents are covered.
7. 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.
8. Let simmer on low-medium for 1-2 hours..
9. Use a fork or spoon to gently shred the chicken thighs(if they haven’t completely broken up in the cooking process).
10. Add uncooked shrimp at the very end..
11. Serve with hot buttered white rice. Add a dash or two of your favorite hot sauce and a sprinkle of gumbo file powder. Enjoy!.

On special was the cajun catfish recommended to me by the staff. That was one good tasty meal. The catfish was very fresh, the portion size was very ample, and the accompanying sides were on the spot. Also tried the gumbo, which was OK. This homemade hot and sour soup (tom yum) is easier than most recipes you will find.