GUMBO! By Tam
GUMBO! By Tam

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, gumbo! by tam. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

GUMBO! By Tam is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. GUMBO! By Tam is something that I have loved my entire life. They are nice and they look fantastic.

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

The ingredients needed to make GUMBO! By Tam:
  1. Make ready 1 pound boneless skinless chicken thighs
  2. Take 2 pounds large uncooked shrimp - peeled and deveined
  3. Take 1 package Andouille sausage - cut into about 1/2 inch slices
  4. Get 1 can diced tomatoes
  5. Prepare 2 cups frozen or fresh okra
  6. Take 1 large onion - diced
  7. Get 1 green bell pepper - diced
  8. Get 3 stalks celery - diced
  9. Take 2 bay leaves
  10. Take 3 sprigs fresh thyme
  11. Take Your favorite Cajun seasoning (I use my own house recipe)
  12. Make ready Minced garlic
  13. Prepare 1 cup flour
  14. Get 1 cup crisco, lard OR bacon fat (I use bacon fat)
  15. Make ready 2 large cartons Swanson Chicken Broth
  16. Prepare Gumbo File Powder
Instructions to make GUMBO! By Tam:
  1. 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.
  2. 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!
  3. Once your roux is the perfect shade of brown, stir in garlic, onions, green pepper, and celery.
  4. Stir in 1 carton of chicken broth and the pan drippings from the chicken thighs.
  5. Add chicken thighs, sausage, can of tomatoes, and okra
  6. Add more chicken broth until the contents are covered
  7. 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
  8. Let simmer on low-medium for 1-2 hours.
  9. Use a fork or spoon to gently shred the chicken thighs(if they haven’t completely broken up in the cooking process)
  10. Add uncooked shrimp at the very end.
  11. 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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