Gumbo! By Tam Recipe by Tamara Patterson
GUMBO! By Tam Cooking Instructions 3 hours 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! 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. 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! 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. 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. 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 5 Add chicken thighs, sausage, can of tomatoes, and okra 6 Add more chicken broth until the contents are covered 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 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. 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) 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. 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! 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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