date: 2020-11-17T00:44:13.356Z image: https://img-global.cpcdn.com/recipes/4797773318193152/751x532cq70/gumbo-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/4797773318193152/751x532cq70/gumbo-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/4797773318193152/751x532cq70/gumbo-recipe-main-photo.jpg author: Lina Willis ratingvalue: 4.2 reviewcount: 7064 recipeingredient: - "4 chicken legs" - "1 very large kabanos sausage" - "3/4 bell pepper" - "2 small onions" - "1 1/2 sticks of celery" - "1 liter chicken stock" - "1 tsp salt" - "1/2 tsp black pepper" - "1 tsp garlic powder" - "1 tsp onion powder" - "1/4 tsp cayenne" - "1 tsp paprika" - "2 bay leaves" - "4 tbsp oil" - "4 tbsp flour" recipeinstructions: - "Start with making a Roux (Ideally you would use a bacon fat Roux with this Gumbo, but it isn't essential)" - "Cook the Roux while constantly stirring until it reaches somewhere between the colour of peanut butter and chocolate. The darker it is the richer the taste (can take up to 30mins)." - "Than add the Holy trinity (onions, bell peppers, celery):" - "(Ratio of the trinity is 2 parts onion, 1 part celery, 1 part bell pepper. For 1 litre of stock I use 3/4 of a bell pepper, 2 small onions and 1& 1/2 sticks of celery.)All finely chopped. Not chunky." - "Saute your aromatics with the roux. it'll cause a lot of steam and hissing when you first drop it in so make sure you turn the heat down and don't freak out." - "When the onions are translucent transfer the mix to a slow cooker and add about a litre of chicken stock and any spices you want." - "A good spice mix of salt, black pepper, garlic powder, onion powder, cayenne, paprika and a few bay leaves will be fine." - "While the Gumbo simmers, brown off some chicken and sausages in a pan. Ideally you would use andouille sausages but Polish kabanos or kielbasa sausage is a good substitute." - "Once the meat has been browned off add it to the gumbo." - "When the gumbo is nearly ready (3 to 4 hrs total cook time), add okra or Filé powder to help thicken the sauce. Only if needed." - "Traditionally serve with rice and a crusty bread roll, but I like mine with home made chips/fries and a pitta bread." categories: - Recipe tags: - gumbo katakunci: gumbo nutrition: 281 calories recipecuisine: American preptime: "PT18M" cooktime: "PT41M" recipeyield: "2" recipecategory: Dinner ---  Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, gumbo. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious. Gumbo is one of the most popular of current trending meals in the world. It's appreciated by millions daily. It's easy, it is fast, it tastes delicious. Gumbo is something which I've loved my entire life. They are nice and they look wonderful. To get started with this recipe, we have to first prepare a few ingredients. You can cook gumbo using 15 ingredients and 11 steps. Here is how you can achieve that. ##### The ingredients needed to make Gumbo: 1. Prepare 4 chicken legs 1. Make ready 1 very large kabanos sausage 1. Get 3/4 bell pepper 1. Prepare 2 small onions 1. Get 1 1/2 sticks of celery 1. Prepare 1 liter chicken stock 1. Take 1 tsp salt 1. Make ready 1/2 tsp black pepper 1. Make ready 1 tsp garlic powder 1. Prepare 1 tsp onion powder 1. Get 1/4 tsp cayenne 1. Get 1 tsp paprika 1. Make ready 2 bay leaves 1. Take 4 tbsp oil 1. Take 4 tbsp flour ##### Instructions to make Gumbo: 1. Start with making a Roux (Ideally you would use a bacon fat Roux with this Gumbo, but it isn't essential) 1. Cook the Roux while constantly stirring until it reaches somewhere between the colour of peanut butter and chocolate. The darker it is the richer the taste (can take up to 30mins). 1. Than add the Holy trinity (onions, bell peppers, celery): 1. (Ratio of the trinity is 2 parts onion, 1 part celery, 1 part bell pepper. For 1 litre of stock I use 3/4 of a bell pepper, 2 small onions and 1& 1/2 sticks of celery.)All finely chopped. Not chunky. 1. Saute your aromatics with the roux. it'll cause a lot of steam and hissing when you first drop it in so make sure you turn the heat down and don't freak out. 1. When the onions are translucent transfer the mix to a slow cooker and add about a litre of chicken stock and any spices you want. 1. A good spice mix of salt, black pepper, garlic powder, onion powder, cayenne, paprika and a few bay leaves will be fine. 1. While the Gumbo simmers, brown off some chicken and sausages in a pan. Ideally you would use andouille sausages but Polish kabanos or kielbasa sausage is a good substitute. 1. Once the meat has been browned off add it to the gumbo. 1. When the gumbo is nearly ready (3 to 4 hrs total cook time), add okra or Filé powder to help thicken the sauce. Only if needed. 1. Traditionally serve with rice and a crusty bread roll, but I like mine with home made chips/fries and a pitta bread. So that is going to wrap it up with this special food gumbo recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!