date: 2020-09-18T20:29:53.144Z 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: Carlos Morrison ratingvalue: 4.4 reviewcount: 21436 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: 135 calories recipecuisine: American preptime: "PT15M" cooktime: "PT34M" recipeyield: "1" recipecategory: Lunch ---  Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, gumbo. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious. Gumbo is one of the most well liked of current trending foods in the world. It is easy, it's fast, it tastes yummy. It's appreciated by millions daily. They're nice and they look fantastic. Gumbo is something that I've loved my entire life. To begin with this particular recipe, we have to first prepare a few components. You can cook gumbo using 15 ingredients and 11 steps. Here is how you cook that. ##### The ingredients needed to make Gumbo: 1. Get 4 chicken legs 1. Make ready 1 very large kabanos sausage 1. Make ready 3/4 bell pepper 1. Get 2 small onions 1. Get 1 1/2 sticks of celery 1. Take 1 liter chicken stock 1. Prepare 1 tsp salt 1. Get 1/2 tsp black pepper 1. Make ready 1 tsp garlic powder 1. Prepare 1 tsp onion powder 1. Make ready 1/4 tsp cayenne 1. Take 1 tsp paprika 1. Make ready 2 bay leaves 1. Make ready 4 tbsp oil 1. Prepare 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. Thanks so much for your time. I am sure you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!