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Classic Cajun Beef Gumbo. Try this stew with all the flavors of New Orleans. Beef Shank Cross-Cut and Smoked Beef Sausage are the stars of our take on this classic dish. Share this recipe. 1 hr 30 min.
- Shank Cross-Cut
Beef Shank Cross-Cut and Smoked Beef Sausage are the stars...
- Creole Seasoning
Cooking: Combine all spices in a small bowl and mix well....
- Shank Cross-Cut
Oct 26, 2024 · Step 2: In a large Dutch oven, cook sausage over medium-high heat for 3 minutes per side, then set aside. Step 3: Lower heat to medium, add sweet onion, green onion, celery, bell pepper and garlic, and cook for 4-5 minutes. Step 4: Add 6 cups chicken broth, parsley and roux. Bring to a boil, then simmer for 5 minutes.
Aug 15, 2023 · Learn how to make this traditional Cajun gumbo recipe, which has andouille sausage, chicken, and a rich roux.
- 1 min
- The Best Gumbo
- Ingredients/Variations
- How to Make Gumbo
- To Serve
- Tips For Success
- Other One-Pot Wonders!
I spent some time in New Orleans taking food tours (and trying lots of different gumbos) and attending a couple of cooking schools to learn how to make a really great gumbo! It’s truly one of my favorite dishes and the ultimate comfort food. Gumbo starts with a roux cooked until dark and fragrant. A roux is simply oil and flour which starts out lig...
Gumbo is a substantial, slow-simmered stew. A steaming bowl of chicken and sausage gumbo is nothing short of pure comfort! MEAT This recipe is made with smoked Andouille sausage, but any sausage will taste great. Juicy chicken thighs are cooked with the sausage, but use any chicken you have! VEGGIES Okra is often included in the ingredients, adding...
Making gumbo from scratch is something worth putting a little time and love into. The results are so worth it! 1. Make the roux(per recipe below). 2. Add onion, pepper, and celery. 3. Add in browned meats and broth, as well as okra and seasoning. 4. Slow simmer until tender and thickened.
Gumbo is best served over rice. Some people also like to add a scoop of potato saladto their gumbo. We serve with cornbreadto make sure we sop up every drop from the bottom of our bowls!
Roux for gumbo is made from equal parts flour with a high smoke point oil such as vegetable, corn, or peanut oil. (Not olive oil or butter)Cook and stir the roux until it becomes a nice deep brown color and becomes fragrant.Roux can burn easily so take your time, be attentive, and keep on stirring!Once the roux reaches the right color add the onions, celery and peppers (the holy trinity).- (28)
- 654
- American
Once you have perfected this foundational recipe, the sky is the limit when it comes to what you can do with it — you can add a savoury protein such as my Barley Sausage (page 57 of Mississippi Vegan) or Smoky Baked Tofu (page 164).
- Vegetable
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Classic Cajun Beef Gumbo. Try this stew with all the flavors of New Orleans. Beef Shank Cross-Cut and Smoked Beef Sausage are the stars of our take on this classic dish.
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Ingredients. 1 lb beef stew meat, cut into bite-sized pieces. 1/2 cup all-purpose flour. 1/2 cup vegetable oil or bacon grease. 1 large onion, finely chopped. 1 green bell pepper, diced. 2 celery stalks, diced. 4 cloves garlic, minced. 1 (14.5 oz) can diced tomatoes, undrained.
