Hello, I’m Joana. Today, I will show you a way to prepare gumbo! by tam recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
GUMBO! By Tam Recipe
GUMBO! By Tam is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. GUMBO! By Tam is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have gumbo! by tam using 16 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make GUMBO! By Tam:
- Take 1 pound boneless skinless chicken thighs
- Prepare 2 pounds large uncooked shrimp - peeled and deveined
- Get 1 package Andouille sausage - cut into about 1/2 inch slices
- Get 1 can diced tomatoes
- Prepare 2 cups frozen or fresh okra
- Prepare 1 large onion - diced
- Take 1 green bell pepper - diced
- Make ready 3 stalks celery - diced
- Make ready 2 bay leaves
- Make ready 3 sprigs fresh thyme
- Make ready Your favorite Cajun seasoning (I use my own house recipe)
- Make ready Minced garlic
- Prepare 1 cup flour
- Get 1 cup crisco, lard OR fat (I use fat)
- Take 2 large cartons Swanson Chicken Broth
- Get Gumbo File Powder
Instructions to make GUMBO! By Tam:
- 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.
- 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 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!
- Once your roux is the perfect shade of brown, stir in garlic, onions, green pepper, and celery.
- Stir in 1 carton of chicken broth and the pan drippings from the chicken thighs.
- Add chicken thighs, sausage, can of tomatoes, and okra
- Add more chicken broth until the contents are covered
- 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
- Let simmer on low-medium for 1-2 hours.
- Use a fork or spoon to gently shred the chicken thighs(if they haven’t completely broken up in the cooking process)
- Add uncooked shrimp at the very end.
- Serve with sausage buttered white rice. Add a dash or two of your favorite sausage sauce and a sprinkle of gumbo file powder. Enjoy!
So that is going to wrap this up for this distinctive dish gumbo! by tam recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
