Zutaten für American Kitchen Classic Louisiana Gumbo
- 1 pound Andouille sausage, sliced
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 1 large yellow onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups reduced sodium chicken broth
- 1 (28-ounce) can undrained crushed tomatoes
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cayenne pepper
- 1 pound medium shrimp, peeled and deveined
- 1 cup sliced okra
- 1-2 tablespoons file powder (optional)
- cooked rice, for serving
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Zubereitung von American Kitchen Classic Louisiana Gumbo
- Heat a large saucepan or Dutch oven over medium heat.
- Add 1 pound Andouille sausage, sliced, and cook for 5-7 minutes, or until browned. Remove and set aside.
- Add 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces, to the pan. Cook for 5-7 minutes, or until lightly browned. Remove and set aside.
- Add 1/4 cup (1/2 stick) unsalted butter to the pan. Once melted, whisk in 1/4 cup all-purpose flour and cook for 10 minutes, stirring constantly, until the mixture is a deep golden brown and nutty in aroma. (If it burns, start over!).
- Add 1 large onion, chopped; 1 green bell pepper, chopped; 2 celery stalks, chopped; and 4 cloves garlic, minced, to the pan. Stir to combine and cook for 2 minutes.
- Pour in 6 cups chicken broth and 1 (28-ounce) can of undrained crushed tomatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until thickened.
- Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, and 1/2 teaspoon cayenne pepper (or to taste).
- Add 1 pound medium shrimp, peeled and deveined, and 1 cup sliced okra to the pan. Cook for 5-7 minutes, or until shrimp are pink and okra is tender.
- Return the cooked chicken and sausage to the pan. Cook for 1-2 minutes to heat through.
- Remove from heat and stir in 1-2 tablespoons file powder (optional) just before serving. Adjust seasoning as needed.
- Serve hot over cooked rice.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
22g
Fat
45g
Carbs
6g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Gumbo Soups Stews Poultry American Cajun Southern United States Easy Beginner Cook Potluck Diabetic Dinner Party Chicken Creole Dietary Oamc Freezer Make Ahead Meat Chicken Breasts Chicken Thighs Legs To Go 4 Hours Or Less From Scratch
