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"I was not made to be subtle..."

September Soups: Gumbo

September Soups: Gumbo

Heyyyyyyy!

I’m back and I’m soooooo sad that my September soup posts and September as a whole have come to an end! You guys know I really love doing food and recipe posts so I’ll make sure I keep up with them for the rest of the Fall and Winter.

I decided to kinda go big for my last soup which is technically not a “soup” but whatever, I make the rules here! I’ve eaten a few delicious gumbos in my life but I’ve never made it myself. The ingredient list is pretty long but the steps are pretty easy, for the most part. Are ya readyyy!?

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What You’ll Need:

  • 4 tbsp. oil (divided)

  • 4 andouille sausage

  • 2-3 chicken breasts (or chicken thigh if you’d like)

  • 1 lb shrimp

  • 1 lb crab leg

  • 4 tbsp. butter

  • 1/4 cup flour

  • 1 green bell pepper

  • 1 onion

  • 2 celery stocks

  • 3 tbsp. garlic

  • 2 fresno red chili peppers

  • 1 can stewed tomatoes

  • 6 cups chicken stock

  • 2 cups water

  • 1 tbsp. creole seasoning

  • 1 tbsp. Cajun seasoning

  • 1 chicken bouillon packet

  • 1 tbsp. gumbo file

1. Add 2 tbsp. oil into a thick bottom pot and brown chicken and sliced sausage. (I seasoned chicken with a little of the Cajun seasoning before browning) Once browned, remove and set aside.

2. Place butter in pan and melt. Add oil and flour. Cook flour/butter/oil mixture for 25-30 minutes over medium heat. Make sure you are constantly stirring so that the mixture doesn't burn. Over time the mixture will turn a deep tan color (like caramel).

3. Add green pepper, onion, celery, fresno chilis and garlic and let cook until soft. Add the chicken and sausage back to the pot and cover with stewed tomatoes, chicken broth, and water. Add creole/Cajun seasoning and chicken bouillon.

4.  Place crab legs into pot, stir, cover and let cook on medium/high for 30-40 minutes. Add shrimp let cook for about 5 minutes. Lastly, add gumbo file, stir to combine and serve with jasmine rice.

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I’m not gonna lie, I was a bit intimidated by this Gumbo when I was prepping myself to make it. I read a few different recipes and after seeing “constantly stir mixture for 20-30 minutes” I was like um okay… this is too much! But honestly… this was much easier than expected. Stirring (and stirring, and stirring, and stirring) was the hardest part.

I was contemplating just skipping this whole step and just making a regular roux and calling it a day but I think it definitely would have made a difference. Cooking the roux for a while gives it that rich color your gumbo needs. 

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Once the roux is done you pretty much just dump everything else in the pot and let the meats/seafood cook and the flavors marry. Boyyyyy, let me tell you.. when you take that cover off after it’s been cooking for a while the smell is uhhh-mazing! 

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I was veryyyy happy with how this came out. I know I’ve probably said it about every soup so far but this is like hearty AF. This is a real comfort food dish, a real sit down with family dish, a real deliciousssss dish!

I really hope you loved all of my September soups, I know I will for sure be making them all season long. I promise if you make at least one of these you’ll enjoy it! Until next year people, keep calm & soup on!

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Noted, Nina

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