GUMBO! By Tam
GUMBO! By Tam

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GUMBO! By Tam cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could be shown at different established functions possibly. I am certain you will see lots of people who just like the GUMBO! By Tam dishes that you just make.

Alright, don’t linger, let’s course of action this gumbo! by tam formula with 16 components which are definitely easy to have, and we have to process them at the very least through 11 actions. You should shell out a while on this, so the resulting food could be perfect.

Composition of GUMBO! By Tam:
  1. Give 1 pound boneless skinless chicken thighs
  2. Provide 2 pounds of large uncooked shrimp - peeled and deveined
  3. You need 1 package for Andouille sausage - cut into about 1/2 inch slices
  4. Give 1 can for diced tomatoes
  5. Make ready 2 cups frozen or fresh okra
  6. Provide 1 large onion - diced
  7. Need 1 green bell pepper - diced
  8. You need 3 stalks of celery - diced
  9. You need 2 for bay leaves
  10. Provide 3 sprigs fresh thyme
  11. You need - Your favorite Cajun seasoning (I use my own house recipe)
  12. Make ready - Minced garlic
  13. Need 1 cup flour
  14. Make ready 1 cup - crisco, lard OR bacon fat (I use bacon fat)
  15. Need 2 of large cartons Swanson Chicken Broth
  16. Provide of Gumbo File Powder
GUMBO! By Tam steps:
  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!

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