Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, white girl gumbo. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
White Girl Gumbo is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. White Girl Gumbo is something which I’ve loved my whole life.
In your gumbo pot, place the rinsed chicken and fill the pot with water just enough to cover the chicken. Season the HELL out of it - garlic & onion powders, cayenne pepper, and a little bit of Italian seasoning. From beauty to style, stirring up everything that chic brown girls love!
To get started with this particular recipe, we have to first prepare a few components. You can have white girl gumbo using 13 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make White Girl Gumbo:
- Get 1 cup olive oil
- Make ready 1 cup flour
- Make ready 1 green bell pepper, diced
- Prepare 1 red bell pepper, diced
- Get 3 jalapeƱo, diced
- Take 1 medium onion, chopped
- Prepare 3 stalks celery, diced
- Get 1 packages smoked sausage (Louisiana if you can find it)
- Get 3 tsp minced garlic
- Get 3 tbsp creole or Cajun seasoning
- Get 6 cup chicken broth, add more if you need to thin it out more as you go along
- Get 1 rotisserie chicken (3-4 lb)
- Make ready 4 cup cooked rice, I prefer jasmine
Hand drawn sketch style black gumbo on white background. There are many, fancy variations on this basic recipe. This recipe works with many types of bread - white, whole wheat, cinnamon-raisin, Italian or French. Serve hot with butter or margarine and maple.
Steps to make White Girl Gumbo:
- Heat oil in a Dutch oven or large pot. When oil is hot whisk flour in slowly.
- Continue whisking until a roux is formed and becomes the color of light chocolate milk. This takes approx 8 mins. Any black flecks in it and you need to start over.
- The roux is fairly thin right now. Don't worry, the next step thickens it right quick.
- Stir onion, peppers, celery and sausage into the roux. Cook five minutes.
- Add garlic, stir and cook another 5 minutes.
- Add creole/Cajun seasoning mix thoroughly.
- Pour in the chicken broth and give it a stir. Bring to a slow boil and reduce heat. Simmer uncovered 15 minutes. Stir often to avoid sticking to bottom of pan.
- Add your ripped apart chicken, stir and cook another 15 minutes. Stir and now is when you can decide if you need a bit more garlic or to add salt. I find smoked salt is best.
- Ladle on top of your cooked rice.
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