Cook, stirring continuously, especially during the last 15 minutes. My husband and I love the flavor, with the bonus of a quiet dinner—the kids are too busy to talk." Chicken Andouille Gumbo "My children love this gumbo. Serve the gumbo over rice. To read Part 1, check out how to make seafood stock. Homemade chicken stock will make a more flavorful gumbo. There's no rescuing a burnt roux--best to toss it and start over. See how to prepare the all-important roux. To make it right, roux requires care, attention to detail, and time, but the end result is so worth it. Learn about the "holy trinity", roux versus filé powder, and other tips.

Ladle the gumbo into shallow bowls, and sprinkle with the remaining parsley. The key to an outstanding Cajun gumbo is a deep, dark roux. Gourmand88 says: May 19, 2019 at 12:00 pm . Cook, stirring continuously, especially during the last 15 minutes. To make it right, roux requires care, attention to detail, and time, but the end result is so worth it. You can also add a 1/2 cup of hot cooked rice to the gumbo if desired. Reply.

When stirred into the gumbo, it will slightly thicken it. https://www.delish.com/cooking/recipe-ideas/a54681/easy-seafood … Just reheat it over medium-low heat, then proceed with making the gumbo. The key to an outstanding Cajun gumbo is a deep, dark roux. Chef John's Duck, Sausage & Shrimp Gumbo. How to Make Gumbo. To read Part 1, check out how to make seafood stock. Just reheat it over medium-low heat, then proceed with making the gumbo.

This will be my new go-to recipe. https://www.allrecipes.com/recipe/216888/good-new-orleans-creol… Serve with filé powder alongside, allowing each person to sprinkle it lightly over their serving. Note: This post is Part 2 of my three-part series in making gumbo. There's no rescuing a burnt roux--best to toss it and start over. To get it just right, use a flat-bottomed wooden spoon to get into all the corners of the pot, and be attentive. – kc. Pour the gumbo over individual bowls of prepared white or brown rice, and serve. To get it just right, use a flat-bottomed wooden spoon to get into all the corners of the pot, and be attentive. Once the gumbo has simmered for about half an hour, remove the pot from the heat. Overall it was a little too salty, but that’s probably because my cajun seasoning was primarily celery salt (Old Bay). Reduce the heat as needed if you're concerned the roux is cooking too fast. Reduce the heat as needed if you're concerned the roux is cooking too fast. Note: This post is Part 2 of my three-part series in making gumbo. Read Part 3, where I share how to make gumbo. Regardless, I haven’t had gumbo this good since visiting New Orleans! You can add a dash or two of hot sauce to the bowls of gumbo and rice before you serve them if you like. Read Part 3, where I share how to make gumbo.