Recipe: American Southern gumbo

Home Cooking Recipe: American Southern gumbo

Notes:

The cuisine that the Louisiana family will do, it is easy to eliminate the leftovers of the refrigerator. Similar to the rice bowl, the topping is the bottom of the tomato, and the meat and seafood are mixed at the same time, which is convenient and balanced. This recipe is a recipe passed down from the family's elders. The canned tomatoes and sausages that determine the taste are the two essential ingredients.

Ingredients:

Steps:

  1. Home Cooking Recipe: First explain the * necessary * raw materials: 1. Canned tomatoes (fresh tomatoes can not replace the taste of cans) as the main source of flavor of the soup 2. American sausage (see figure, not a brand can be similar), sausage will give soup base Adding smoked flavor is essential. 3. Okra (cut into small pieces) will add a sticky feeling to the bottom of the soup. A big addition but not a must. If not, using starch can make the soup base thick.

    First explain the * necessary * raw materials: 1. Canned tomatoes (fresh tomatoes can not replace the taste of cans) as the main source of flavor of the soup 2. American sausage (see figure, not a brand can be similar), sausage will give soup base Adding smoked flavor is essential. 3. Okra (cut into small pieces) will add a sticky feeling to the bottom of the soup. A big addition but not a must. If not, using starch can make the soup base thick.

  2. Home Cooking Recipe: The materials are all cut into small pieces for use. In addition to the first part of the necessary materials, other ingredients can be thrown inside.

    The materials are all cut into small pieces for use. In addition to the first part of the necessary materials, other ingredients can be thrown inside.

  3. Heat the oil in the pot, stir-fry the chicken, and adjust the taste slightly under the salt (not too much salt in the canned tomato in the soup base, and finally add salt).

  4. Add chopped onions and stir fry until the onions are soft and the next bottle of canned tomatoes. Pour the sausage into small pieces.

  5. After the canned tomatoes are scented, add all the raw materials, including okra, including seafood and vegetables (the okra is kept in the last five minutes to keep the green color). Adding water does not pass all raw materials.

  6. First open the fire, roll it and turn it over for a little more than half an hour (the longer the seafood sausage tastes, the easier it is to enter the soup). The elders of the family used to cook in a slow cooker for about 2 hours.

  7. Pour the okra in the last five minutes.

  8. Add salt before the pot, black pepper (not necessary), try the saltiness. Add starch water until the soup is thick. If you like parsley, you can add a little to add flavor.

  9. The bowl is filled with white rice, and a spoonful of rice is poured on the rice. Your gumbo is complete! Enjoy! When the next day's lunch is also very suitable.

Tips:

Pork beef and mutton is not recommended for meat, and the taste of the soup will be tasted. It is recommended to use the chicken head which is a meat that has no taste. Seafood is free! Authentic words will generally put shrimp, adding half of the snowflake crab is even better!


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