A decent bowl of gumbo is challenging to beat on a cold winter day! On a side note, did you realize that gumbo is the state food in most Texas states? That is a severe assertion thinking about the measure of good food in the country!
If you've never tried a pot of gumbo at home, this moment is as great an opportunity as any! In its most essential portrayal, gumbo is a soup. However, considering gumbo a soup is a betrayal. Eating a bowl of gumbo is an encounter at the best restaurants in Dallas! There are heaps of flavor, and you can mess with the kinds of proteins to make a wide range of various gumbos. The present adaptation is a Kitchen Sink Gumbo loaded with shrimp, fish, chicken, and andouille.
Kitchen Sink Gumbo
Regardless of the sort of gumbo you, in the end, intend to eat, the fundamental advances are consistently something very similar. The principal component is a dark roux. Roux is an essential part of numerous Cajun dishes, and making a roux is too easy. Be that as it may, you wanted to mix it—a ton. If you consume the roux, you should begin once again. If you cook that roux over low heat and mix it frequently, it will ultimately abandon clear to light brown.
Now you can figure out how to make gumbo from an astute chef at Tricky Fish, one of the well-known restaurants in Texas. They will let you make a decent roux that ought to be the Mississippi River's shade – sloppy brown. That line will consistently stay with you!
Preparation
1. Peel and chop the onion into lumps. Put the onion in a bowl.
2. Take out the seeds and cut the green and orange peppers into pieces as large as the onion. Now add paprika to the bowl of onion.
3. Cut the top and lower part of the 3 stems celery and afterward cut into coarse pieces. Put the bits of celery in the bowl.
4. Peel two cloves of garlic and slash finely.
5 Grab a deep skillet, put on medium heat and add the flour and sunflower oil. Mix it with a wooden spoon or whisk for 10 to 15 minutes until the sauce is caramel in color.
6. Put the paprika, onion, celery, and garlic in the dish and lower the hotness. Fry the vegetables for 5-6 minutes until they are mainly delicate.
7. Add a liter of fish stock to the vegetable combination and carry tenderly to the overflow with a cover on the skillet.
8 Boil 200 grams of white rice as per the directions on the package and set it aside.
9. Cut the top and lower part of the okra and cut into rings of 0.5 cm. Add to the container of stock.
10. Cut the tomatoes into wedges and put them in the container.
11. Skin, a large portion of an Andouille hotdog, cut into 0,5 cm lumps and add to the dish.
12. Add the shrimps, fish, and chicken meat to the gumbo, put the cover on the container, and stew for 30 minutes.
13. Cut the six branches of leaf parsley into pieces and add to the gumbo.
14. Season to taste with salt, dark pepper, and a spot of cayenne.
15. Add the cooked rice to the gumbo, mix everything similarly well, and gather the delightful fish gumbo with chicken and shrimp.