How to Make Gumbo

Gumbo Recipe
source: American Test Kitchen
Ingredients: Serve 4 to 6
¾ cup plus 1 tablespoon all purpose flour
½ cup vegetable oil
1 onion, chopped fine
1 green bell pepper stemmed, seeded, and chopped
1 celery rib, minced
5 garlic cloves, minced
1 teaspoon minced fresh thyme
¼ teaspoon cayenne pepper
1 (14.5 ounce) can diced tomatoes, drained
3 ¾ cups low-sodium chicken broth, room temperature
¼ cup fish sauce
2 pounds bone in chicken thighs, skin removed, trimmed
Salt and pepper
8 ounces andouille sausage, halved lengthwise and sliced thin
2 cups frozen okra, thawed (optional)
2 pounds extra large shrimp(21 to 26 per pound), peeled and deveined

Adjust oven rack to lowest position and heat oven to 350 degrees. Toast ¾ cup flour in Dutch oven on stove top over medium heat, stirring constantly, until just beginning to brown, about 5 minutes. Off heat, whisk in oil until smooth. Cover, transfer pot to oven, and cook until mixture is deep brown and fragrant, about 45 minutes. (Roux can be refrigerated for up to 1 week. To proceed, heat in Dutch oven over medium high heat, whisking constantly, until just smoking, and continue with step 2.

Transfer Dutch oven to stove top and whisk cooked roux to combine. Add onion, bell pepper, and celery and cook over medium heat, stirring frequently, until softened, about 10 minutes. Stir in remaining 1 tablespoon flour, garlic, thyme, and cayenne and cook until fragrant, about 1 minute. Slowly whisk in broth and fish sauce until smooth. Season chicken with pepper. Add chicken to pot and bring to boil.

Reduce heat to medium low and simmer, covered, until chicken is tender, about 30 minutes. Skim fat and transfer chicken to plate. When chicken is cool enough to handle, cut into bite size pieces and return to pot; discard bones. (Gumbo can be refrigerated for up to 3 days. To serve, bring to simmer, covered, in Dutch oven; remove lid and proceed with recipe.)

Stir in sausage and okra, if using, and simmer until heated through, about 5 minutes. Add shrimp and simmer until cooked through, about 5 minutes. Season with salt and pepper to taste. Serve(gumbo can be refrigerated for up to 1 day) End.
How to Make Gumbo

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