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Ingredients 👩🏽🍳
- For the Roux:
• 1 cup vegetable oil
• 1 cup all-purpose flour
- For the Gumbo:
• 1 pound smoked sausage, sliced
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 large onion, finely chopped
• 1 green bell pepper, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 8 cups chicken broth
• dried thyme, paprika, cayenne pepper, Salt and pepper
• Cooked Brown rice
• Green onions, chopped (for garnish)
• Fresh parsley, chopped (for garnish)
Detailed Steps:
1. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
• Gradually whisk in the flour, stirring continuously to prevent lumps.
• Continue to cook, stirring constantly, until the roux reaches a dark brown color, similar to chocolate. This can take
20-30 minutes. Be patient and keep stirring to avoid burning the roux.
2. Cook the Sausage and Chicken:
• Add the sliced sausage to the pot with the roux and cook until browned.
• Remove the sausage and set it aside, leaving the rendered fat in the pot.
• Add the chicken pieces and cook until browned. Remove the chicken and set aside.
3. Cook the Vegetables:
• In the same pot, add the chopped onion, bell pepper, and celery. Cook until the vegetables are softened, about 5-7 minutes.
• Add the minced garlic and cook for another 1-2 minutes.
5. Simmer the Gumbo:
• Bring the gumbo to a boil, then reduce the heat and let it simmer for 45 minutes to 1 hour, stirring occasionally. The flavors will meld together, and the gumbo will thicken.
6. Season and Serve:
• Taste the gumbo and adjust the seasoning with salt and pepper as needed.
• Serve the gumbo over cooked brown rice.
• Garnish with chopped green onions and fresh parsley.
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