GUMBO
Guy knows that the secret to great gumbo is the roux-cooking flour until it's nice and dark before adding liquid. Be patient! As the flour cooks, it'll mellow into a gorgeous golden-brown.
Provided by Guy Fieri
Time 11h
Yield 8 to 10 servings
Number Of Ingredients 29
Steps:
- For the brine: Combine the chicken pieces, salt, hot sauce, liquid smoke and black pepper with 4 cups water in a large resealable bag and place inside a container (in case of leaks). Refrigerate for 8 to 12 hours. Drain and discard the brine.
- For the stock: If you have the time, allow the chicken to drain and dry out about 30 minutes prior to searing. It will create a better crust on the chicken and more brown bits on the bottom of the pot, ultimately adding more flavor to the gumbo.
- Sprinkle the chicken pieces, including the reserved neck, back and wing tips, with the salt and pepper. In a large Dutch oven (enameled cast iron preferred), heat the oil over high heat until shimmering. Add the chicken pieces and brown well on all sides, turning as needed. Add the celery, carrots, onions and jalapenos, and continue to brown for an additional 10 minutes. Add 1 gallon water and the liquid smoke and bring to a boil, and then reduce the heat to maintain a strong simmer. Cook for 1 1/2 hours, stirring occasionally.
- After 1 1/2 hours, remove the chicken pieces, discarding the back, neck and wing tips. Strain the stock and reserve. When the chicken is cool enough to handle, remove the meat and shred, discarding the bones and fat.
- For the gumbo: In a Dutch oven over medium-high heat, add the sausages and cook until the fat has rendered down, about 5 minutes. Remove the sausages from the pan and set aside. Add the bacon fat and, when shimmering, add the onions, celery, bell peppers and Anaheim peppers. Saute, stirring frequently, until the onions are just starting to color, 10 to 12 minutes. Add the garlic and cook 2 to 3 minutes more, being careful not to let it burn. Add the flour, 1/4 cup at a time, stirring constantly. Stir until a dark golden roux has developed, 11 to 13 minutes. Add 1 cup at a time of the stock, incorporating well after each addition, to total 6 cups.
- Add the reserved sausages, shredded chicken, cayenne and white pepper into the pot. Heat through and add the salt and black pepper. If the gumbo is too thick, add a bit more stock to the pot, a little at a time, until the desired consistency is reached.
- Serve over rice and garnish with parsley.
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safi hakimi
[email protected]I wouldn't recommend this gumbo recipe to anyone.
poor black kurdish
[email protected]This gumbo is a waste of money. The ingredients are expensive and the flavor is just okay.
Sentle Kalaba
[email protected]This gumbo took forever to make. It wasn't worth the wait.
Thomas Whatley
[email protected]The instructions for this gumbo recipe were a bit confusing. I ended up having to make a few changes.
Karah Clarett
[email protected]I found this gumbo to be a bit bland. It needed more seasoning.
Mclem Enas
[email protected]This gumbo is a bit spicy for me, but I still enjoyed it.
Hayat Shah
[email protected]I'm not a huge fan of gumbo, but this recipe changed my mind. It's so delicious!
My Pc
[email protected]This gumbo is the perfect comfort food. It's hearty and filling, and the flavors are amazing.
Lil' Yung
[email protected]I love the way this gumbo tastes. It's so rich and flavorful.
HESHAN ANUPAMA
[email protected]Gumbo is one of my favorite dishes, and this recipe is the best I've ever tried.
Jonathan Salguero
[email protected]This recipe for gumbo is a keeper! The flavor is incredible, and it's so easy to make. I love that it's a one-pot dish, too.
jong._. nona
[email protected]This was my first time making gumbo, and it turned out great! The recipe was easy to follow, and the gumbo was full of flavor. I'll definitely be making this again.
Liya Temesgen
[email protected]I've made this gumbo recipe several times now, and it's always a crowd-pleaser. The instructions are clear and easy to follow, and the gumbo always turns out delicious.
Ljilja Susac
[email protected]This gumbo recipe was a hit at my dinner party! The flavors were rich and complex, and the roux was cooked to perfection. I especially loved the addition of okra, which gave the gumbo a nice slimy texture.