Gumbo fans are in luck today. We would like to show you a soothingly spicy recipe for your next gumbo stew. This stew is a collection of unique vegetables and meats that bring a beautiful contrast for each taste you take. For the full recipe, be sure to see below or click the link for the original source.
To assemble this recipe of delight, you will first have to collect the following ingredients. You will need ½ of canola oil, 1/2 cups of gluten-free all-purpose baking flour, 2/3 cups of green bell pepper (diced), gumbo file (ground sassafras leaves), 2/3 cups of onions (diced), 2/3 cups celery (diced), 2 pounds of chicken meat (cooked & roughly chopped), 4 cups of chicken stock, 2 sprigs of thyme, 4 cups of white rice (cooked, plain), 1 pound of andouille sausage (diced), 1 bay leaf, 1 pound of shrimp (de-shelled and deveined), Tabasco Pepper Sauce, and our hot sauce No. 10.
First, you will need to get a large, heavy pot to mix the oil and flour. Once they are mixed, cook over high heat. You will have to stir constantly until you see the flour turn dark brown. Once that is done, toss in the green bell pepper, onions, and celery to roux cooking until softened. Next, add the chicken meat, chicken stock, thyme, and bay leaf to roux and vegetables. Bring the mixture to boil, and then set it to simmer.
Now you need to get out another pan. Sauté the andouille sausage until it is well browned all over. Use a slotted spoon to move the sausage to the pot. Then add the shrimp and cook it until is it just done.
Now it is time to prepare the bowl. Start by adding the rice with a teaspoon of gumbo file, followed by the gumbo itself. Season the bowl with hot sauce when you are ready to serve.
This is merely one of the many recipes we like to showcase for your enjoyment. There are many more recipe selections available to view on our recipes page. If you are interested in trying any more sauces, be sure to check out our shop here.