Gumbo is a hearty soup that consists of stock, vegetables and proteins be it seafood, chicken or beef. It originated from Louisiana before being adapted and variations made to it by other cultures.
It is an easy meal to prepare and can be served for either lunch or dinner. During this cold season, gumbo will not only entice your family but also your taste buds.
Here is all you need to create a bubbly most definitely sweet pot of gumbo.
Ingredients:
1 large red onion.
1 medium bell pepper.
1 kg boneless chicken.
½ kg of sausage.
- Utamaduni; Lessons from South African festival
- How to enjoy food without guilt
- Easy recipe: Swahili frosted doughnuts (mitai)
- Benefits of cucumber juice
Keep Reading
4 cups of chicken broth.
4 tablespoons butter.
½ cup all-purpose flour.
3 cloves of garlic.
2 celery stalks.
Cooking oil.
Black pepper and salt to taste.
Parsley to garnish.
Instructions:
Prepare your onion, bell pepper and celery stalks by dicing them and then set them aside.
Wash your chicken, cut into small cubes and place them in a large bowl.
Cut your sausages in crosswise ensuring they are thick enough so that they do not crumble.
In a large pot, cook your sausages for about 5 minutes or so over medium heat till golden brown and crispy on the outside. When done transfer to a plate.
In the same pot add your chicken cubes and some cooking oil. Cook your chicken for about 10 minutes, stirring them from time to time to ensure they do not stick at the bottom and are browned all over.
When done transfer the chicken to a plate then scrap up any browned bits from the bottom of the pot with a wooden spoon.
Add butter, cooking oil and the all-purpose flour, stir well. Constantly stir and scrap the bottom of the pot until the mixture resembles the colour and texture of melted chocolate. This will take about 10 to 15 minutes.
To the mixture add your chopped onions and coat it well, add in your minced garlic and stir.
To the onions add your spices, chicken and sausage, mix well to ensure all flavours are well incorporated.
Add the chicken broth after a few minutes and increase the heat to high and bring to a boil.
After the broth has boiled reduce the heat to medium and simmer until the gumbo is thickened slightly.
Your meal is now ready and can be served immediately or after a while. Can be served alongside a warm scoop of rice and garnished with parsley.
Enjoy! BY THE STANDARD MEDIA