date: 2020-09-25T03:26:40.061Z 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: Clara Ortega ratingvalue: 4.7 reviewcount: 42882 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: 153 calories recipecuisine: American preptime: "PT36M" cooktime: "PT55M" recipeyield: "3" recipecategory: Lunch ---  Hello everybody, it's Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, gumbo. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious. Gumbo is one of the most popular of current trending meals in the world. It's simple, it's quick, it tastes delicious. It is appreciated by millions daily. They're fine and they look fantastic. Gumbo is something that I have loved my whole life. To get started with this recipe, we have to first prepare a few ingredients. You can have gumbo using 15 ingredients and 11 steps. Here is how you can achieve it. ##### The ingredients needed to make Gumbo: 1. Make ready 4 chicken legs 1. Make ready 1 very large kabanos sausage 1. Prepare 3/4 bell pepper 1. Prepare 2 small onions 1. Get 1 1/2 sticks of celery 1. Make ready 1 liter chicken stock 1. Prepare 1 tsp salt 1. Make ready 1/2 tsp black pepper 1. Prepare 1 tsp garlic powder 1. Prepare 1 tsp onion powder 1. Prepare 1/4 tsp cayenne 1. Make ready 1 tsp paprika 1. Make ready 2 bay leaves 1. Prepare 4 tbsp oil 1. Make ready 4 tbsp flour ##### Steps 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 for this special food gumbo recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!