Gumbo
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Per portion
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For 2 portions
- Chicken thighs100 g
- AndouilleOr: Chorizo, Linguica50 g
- Shrimp fresh50 g
- Wheat flour15 g
- Butter15 g
- Onions1 Stk
- Bell pepper1 Stk
- Celery stalk1 stalk
- Garlic cloves1 Stk
- OkraOr: Black beans35 g
- Chicken broth¼ l
- Tomatoes 65 g pureedOr: Pureed tomatoesas needed
- Bay leaves1 Stk
- Cayenne pepper¼ tsp
- Long-grain rice300 g
Step by step
- 1
Melt butter in a heavy pot, stir in flour and make roux over medium heat for 25-30 minutes stirring constantly until chocolate brown.
- 2
Dice onions, peppers and celery and add to roux (Holy Trinity), sauté 10 minutes.
- 3
Add garlic and briefly sauté.
- 4
Dice chicken and add, lightly brown.
- 5
Slice andouille and add.
- 6
Deglaze with broth and tomatoes, add bay, cayenne and salt.
- 7
Simmer over low heat for 90 minutes.
- 8
Cut okra into pieces and add 30 minutes before end.
- 9
Stir in shrimp 5 minutes before end.
- 10
Cook rice and serve with gumbo on top.
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