gumbo by the gallon

This stand is equipped with a 95,000 BTU 10-inch burner and a 6-inch windshield to protect your flame. In a pot of boiling water, add the shells of all your seafood, ends and skin of onion, a little Tonys and let it boil for a few hours then strain it. Ingredients 1 pound andouille sausage, cut into 1/4-inch-thick slices 4 skinned bone-in chicken breasts Vegetable oil cup all-purpose flour 1 medium onion, chopped green bell pepper, chopped 2 celery ribs, sliced 2 quarts hot water 3 garlic cloves, minced 2 bay leaves 1 tablespoon Worcestershire sauce 2 teaspoons Creole seasoning Remove the onions and celery from the pan and set aside. I love the freshness from the green bell pepper, onion, celery and parsley. Place the 2/3 cup oil in large (8 quart) heavy bottomed Dutch over type pot. Let the gumbo simmer for 45 minutes before adding file powder, okra, and seafood. Been here? High-quality cast iron ensures even heat distribution. Put each vegetable into separate bowls. 2023 Tastes Better From Scratch Privacy Policy and Disclosure. (It needs to fit 17 cups liquid plus 4 lbs. If youre cooking for a crowd, its best to make extra to allow for seconds. Once the oil is hot, a tablespoon at a time slowly add the 1/2 cup flour to prepare the roux, stirring constantly. Stir until bouillon cubes dissolve, then whisk roux mixture into the boiling water. Whatever you don't use, you can save it for future recipes. Our menu features family recipes that have been handed down for three generations and includes daily specials you won't find anywhere else in the city. 5. Pair with cornbread and serve hot. fresh or frozen shrimp, head on about 40-50 count per pound, 1 quart fresh or frozen okra, sliced into inch rounds. Technically, you could use any fat or oil, but unsalted butter produces the best roux. The Jambalaya Calculator could only exist in Louisiana At least. Heat the oil in a heavy bottomed Dutch oven over medium-high heat.

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