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재료

서브 6

• 0.75 cup주성분
• 0.75 cup버터
• 1 large맛보기(diced)
• 1green bell pepper(diced)
• 2 ribscelery(diced)
• 4 clovesgarlic(minced)
• 1 lbandouille sausage(sliced)
• 1.5 lbsboneless chicken thighs(cut in chunks)
• 6 cupschicken stock
• 2 tspCajun seasoning
• 2bay leaves
• 1 tbspfile powder
• 4green onions(sliced)
• 3 cupscooked white rice(for serving)

조리법

1. 1

   준비하다

   재료를 준비하세요.

   Never stop stirring; a burnt roux is bitter and must be discarded.

2. 2

   쿡

   완료될 때까지 중간 불로 요리하세요.

3. 3

   시즌

   소금과 후추로 간을 하세요.

4. 4

   서브하다

   뜨겁게 서빙하세요.

5. 5

   Brown the meats

   In a separate skillet, brown the andouille and chicken, then add them to the pot. The browning adds savory depth that simply simmering would miss.

   Render the sausage first and use its fat to sear the chicken.

6. 6

   Simmer low and slow

   Simmer the gumbo uncovered 45-60 minutes, skimming any fat that rises. The long cook tenderizes the chicken and lets the flavors marry into a rich, cohesive stew.

7. 7

   Finish with file

   Remove the pot from the heat and stir in the file powder and green onions. Adding file off the boil prevents it from turning stringy and ropey. Serve over rice.

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저장

냉장보관 3일 입니다.

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