Steps to Make Ultimate GUMBO! By Tam

GUMBO! By Tam.

GUMBO! By Tam

Hey everyone, it's John, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, gumbo! by tam. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

GUMBO! By Tam is one of the most well liked of current trending meals on earth. It's easy, it's quick, it tastes delicious. It is enjoyed by millions every day. GUMBO! By Tam is something that I've loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have gumbo! by tam using 16 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make GUMBO! By Tam:

{Make ready 1 pound of boneless skinless chicken thighs.
{Get 2 pounds of large uncooked shrimp - peeled and deveined.
{Make ready 1 package of Andouille sausage - cut into about 1/2 inch slices.
{Get 1 can of diced tomatoes.
{Make ready 2 cups of frozen or fresh okra.
{Prepare 1 of large onion - diced.
{Take 1 of green bell pepper - diced.
{Get 3 stalks of celery - diced.
{Take 2 of bay leaves.
{Prepare 3 sprigs of fresh thyme.
{Take of Your favorite Cajun seasoning (I use my own house recipe).
{Make ready of Minced garlic.
{Prepare 1 cup of flour.
{Make ready 1 cup of crisco, lard OR bacon fat (I use bacon fat).
{Take 2 of large cartons Swanson Chicken Broth.
{Take of Gumbo File Powder.

Steps to make GUMBO! By Tam:

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..
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!.
Once your roux is the perfect shade of brown, stir in garlic, onions, green pepper, and celery..
Stir in 1 carton of chicken broth and the pan drippings from the chicken thighs..
Add chicken thighs, sausage, can of tomatoes, and okra.
Add more chicken broth until the contents are covered.
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.
Let simmer on low-medium for 1-2 hours..
Use a fork or spoon to gently shred the chicken thighs(if they haven’t completely broken up in the cooking process).
Add uncooked shrimp at the very end..
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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