halfbakedharvest4.5
Mrs. Mooney's Secret Gumbo
The gumbo recipe is the ultimate comfort food!
👥 8 Servings⏱️ Prep & Cook: 3h 45m⏳ Prep: 25 min🔥 Cook: 3h 20m👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●whisk
📝 Preparation Steps
1
In a large bowl combine the chopped peppers (red, green and orange), chopped celery, garlic and onion, if using (I typically leave the onion out). Set aside.
garlic (minced or grated)1 tablespoononion (diced (optional, original recipe does not call for it))1
2
In a small to medium size bowl combine the oregano, thyme, basil, creole seasoning, chili powder, cayenne pepper, pepper and salt. Set aside.
dried oregano1 tablespoondried thyme1 tablespoondried basil1 tablespooncreole seasoning (rounded)1 tablespoonchili powder1 teaspoonsalt2 teaspoons
3
Before you begin the next step, make sure you have completed steps 1 and 2. It is very important to have all your ingredients prepped and ready go.
4
Grab a seat. No literally, grab a sit. You cannot walk away from the roux over the next ⏱️ 20-30 minutes. Heat a large heavy bottom soup pot over medium-low heat. Add the canola oil and flour to the pot and whisk to combine. Stir the roux EVERY ⏱️ 15-25 SECONDS. You will be able to smell the flour starting to brown. Continue to gently brown flour without burning it until the mixture turns the color of peanut butter or a dark caramel. This can take ⏱️ 30 minutes or so but it is the heart of the recipe. If you burn it, start over. This time just keep stirring and keep an eye on it! It took me ⏱️ 25 minutes to achieve a dark peanut butter color.
canola oil1 cup
5
Once you have your roux made, add all your vegetables (everything in the bowl). The roux will bubble and thicken up immediately into a paste which coats the vegetables. Let the veggies cook over medium heat for about ⏱️ 10 minutes, stirring every couple minutes or so. Sprinkle spice mixture over the vegetables, stir and cook ⏱️ 3-5 minutes longer.
6
Add chicken broth, canned tomatoes, chicken thighs and sausage to the pot. Bring the gumbo to a boil, reduce the heat and simmer, covered for at least ⏱️ 3 hours or up to all day (the longer the better for flavors to blend). The gumbo should be the consistency of stew. If too much of the liquid evaporates add water to thin and if there is too much liquid leave the top off the soup and cook ⏱️ 30 minutes longer. Once the meat has cooked through, skim fat from top and lightly shred the chicken. Serve over rice and sprinkle with file powder (sassafras powder) if you have it. [Beer Bread | https://www.halfbakedharvest.com/5-ingredient-beer-bread/] is great with this meal!
chicken broth (two 1 quart cartons)8 cupsfile powder (for serving)beer bread (for serving)
Nutrition Facts
calories
698 kcal
fat Content
29 g
serving Size
4 g
fiber Content
2 g
sugar Content
2 g
sodium Content
1408 mg
protein Content
27 g
cholesterol Content
111 mg
carbohydrate Content
18 g
saturated Fat Content
8 g
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