With a dark roux, the “holy trinity” of aromatic vegetables—onion, green pepper, and celery—tender chicken, spicy andouille sausage, and your choice of thickener (okra, filé powder, or both), this Cajun-style gumbo has it all. It’s generously seasoned with cayenne pepper, black pepper, and loads of garlic, and it’s easily customizable. Feel free to swap in other proteins in equal weights: duck legs, rabbit, you name it (though, if you use bone-in meats, return them to the pot earlier in the simmering stage to fully cook and tenderize them before you pull the meat off). You can even drop some oysters or shrimp in right at the end.
Published at Thu, 03 Oct 2019 13:13:07 +0000