Recipe: Delicious GUMBO! By Tam

GUMBO! By Tam.

GUMBO! By Tam GUMBO! By Tam most diverse and have ideal sense that unique. Some kinds of GUMBO! By Tam recipes are also adequate simple to process and dont pick up lengthy. Though not everyone likes GUMBO! By Tam food, nowadays some people are got attached and like the various GUMBO! By Tam foods on hand. This can be visible of the number of restaurants that provide GUMBO! By Tam as one of the serving. You can cook GUMBO! By Tam using 16 ingredients and 11 steps. Here is how you cook that.

Ingredients of GUMBO! By Tam

  1. Prepare 1 pound of boneless skinless chicken thighs.
  2. Prepare 2 pounds of large uncooked shrimp - peeled and deveined.
  3. It's 1 package of Andouille sausage - cut into about 1/2 inch slices.
  4. It's 1 can of diced tomatoes.
  5. Prepare 2 cups of frozen or fresh okra.
  6. It's 1 of large onion - diced.
  7. Prepare 1 of green bell pepper - diced.
  8. You need 3 stalks of celery - diced.
  9. It's 2 of bay leaves.
  10. It's 3 sprigs of fresh thyme.
  11. Prepare of Your favorite Cajun seasoning (I use my own house recipe).
  12. You need of Minced garlic.
  13. It's 1 cup of flour.
  14. Prepare 1 cup of crisco, lard OR bacon fat (I use bacon fat).
  15. It's 2 of large cartons Swanson Chicken Broth.
  16. You need of Gumbo File Powder.

GUMBO! By Tam step by step

  1. Season chicken thighs to your liking. I usually use salt, pepper, onion powder, garlic powder, seasoning salt. Once seasoned, pan sear them, about 7 minutes on each side. Remove from pan. Deglaze the pan with a little chicken broth or water. Set aside..
  2. Now it’s time to make the Roux. This is the most important step of creating a great gumbo. In a large Dutch oven, heat bacon fat (or lard/crisco). Slowly add flour while continuously stirring. It’s going to seem like it takes forever, but you want the roux to eventually be deep brown in color BUT CAREFUL NOT TO BURN! If you burn the roux, you must start over!.
  3. Once your roux is the perfect shade of brown, stir in garlic, onions, green pepper, and celery..
  4. Stir in 1 carton of chicken broth and the pan drippings from the chicken thighs..
  5. Add chicken thighs, sausage, can of tomatoes, and okra.
  6. Add more chicken broth until the contents are covered.
  7. Mix in your Cajun seasoning. I never measure this, I just sprinkle a good bit to taste. Throw in a couple bay leaves and Thyme sprigs.
  8. Let simmer on low-medium for 1-2 hours..
  9. Use a fork or spoon to gently shred the chicken thighs(if they haven’t completely broken up in the cooking process).
  10. Add uncooked shrimp at the very end..
  11. Serve with hot buttered white rice. Add a dash or two of your favorite hot sauce and a sprinkle of gumbo file powder. Enjoy!.

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