GUMBO! By Tam
GUMBO! By Tam

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, gumbo! by tam. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

GUMBO! By Tam is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. GUMBO! By Tam is something that I have loved my whole life.

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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 cook it.

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. Prepare 1 package Andouille sausage - cut into about 1/2 inch slices
  4. Prepare 1 can diced tomatoes
  5. Take 2 cups frozen or fresh okra
  6. Make ready 1 large onion - diced
  7. Get 1 green bell pepper - diced
  8. Make ready 3 stalks celery - diced
  9. Make ready 2 bay leaves
  10. Take 3 sprigs fresh thyme
  11. Make ready Your favorite Cajun seasoning (I use my own house recipe)
  12. Take Minced garlic
  13. Get 1 cup flour
  14. Prepare 1 cup crisco, lard OR bacon fat (I use bacon fat)
  15. Prepare 2 large cartons Swanson Chicken Broth
  16. Get Gumbo File Powder

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Steps 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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