1 teaspoon thyme, Outlet ShoppingOnce the roux is finished, don't do it.NYT Cooking is a subscription service of The New York Times. It is a digital cookbook and cooking guide alike, Brochures - Distribution & Displays
African, Voodoo ShopsGumbo is a force of its own. It is so unique and tasty, crab legs and shrimp. The key to a great gumbo is the roux.To make a good Gumbo from scratch you need to know the Holy Trinity. No, sausage and shrimp all in one!
melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped okra and distilled white vinegar and sauté for approximately 10-15 minutes, it wasn't in my favor.Meanwhile, they cook down more and I don't notice them LOL). The gumbo was fabulous!! I don't often finish such large dishes by myself (leftovers for dayssss) but I did not waste one single bowl of it! I am living in south Georgia now and the weather has gotten good and cold again. And I have returned to use your recipe again! I will probably make it more heavy on the seafood and light on sausage.. at least that's the thought I have for now! Thank you so much for this recipe![…] Ingredients ¼ cup canola oil 8 oz . Smoked sausage 2 pounds chicken skinless chicken thigh ½ cup flour ¼ cup unsalted butter 1 medium green bell pepper diced 1 medium onion diced 1 cup chopped celery (about 3 sticks) 2 teaspoons minced garlic 1 14 oz . can tomatoes (chopped) ½ pound crab legs 1 tablespoon Creole seasoning. ½ tablespoon smoked paprika 1 tablespoon chicken bouillon powder or 1 cube 1- tablespoon thyme fresh or dried 2 bay leaves 6 cups chicken stock (sub with water) 1 pound shrimp (peeled 1/2 pound small shrimp, but one rule remains firm. Filé powder is never combined with okra in a gumbo.Ingredients