Total Time:
2 hrs 40 mins
Cook dinner Mode
(Cope with show camouflage camouflage wide awake)
Substances
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3/4 cup mochiko rice flour
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1 pound tiny—peeled, deveined and shells retained
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1 cup clam juice
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4 cups chicken broth
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1/4 cup clarified butter (or ghee)
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2 stalks celery, chopped
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1 white onion, chopped
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1 green bell pepper, chopped
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4 cloves garlic, minced
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1 can (28 oz.) overwhelmed tomatoes
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1 carrot, chopped
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1/2 pound okra, lower into 1/2-stride rounds
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2 teaspoons chile powder
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1 teaspoon paprika
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1 teaspoon salt plus extra to taste
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1/2 teaspoon dried thyme
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1/2 teaspoon white pepper
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1/2 teaspoon dusky pepper
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1/2 teaspoon cayenne pepper or 4 squirts hot sauce (optional)
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1 tablespoon olive oil
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1/2 pound andouille sausage
Directions
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Pour the mochiko flour into a baking tray and roast for 35 minutes at 350°, turning halfway through. As the flour roasts, combine the tiny shells, clam juice and chicken broth in a stockpot; simmer for 20 minutes over medium warmth, then rigidity and dwelling aside, discarding the shells.
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Rinse the stockpot, then return to the stove. Add the butter and warm over medium warmth. Add the mochiko and plug to mix. Toast till a rich brown shade, about 20 minutes total, stirring repeatedly to quit hot.
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Add the celery, onion and bell pepper and sauté, stirring most ceaselessly, till softened, about 5 minutes. Whisk in the garlic and sauté till aromatic, about 1 minute. Add the overwhelmed tomatoes and broth, then plug to mix. Bring to a simmer and decrease warmth to medium-low. Simmer till the flavors combine, about 1 hour, stirring most ceaselessly.
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Whisk in the carrot, okra, chile powder, paprika, salt, thyme, pepper and optional cayenne or hot sauce. Simmer till the carrot is a runt of tender, about 10 minutes, then taste and add salt if wanted.
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In a small skillet, warm the olive oil over medium warmth, then add the sausage slices. Brown the sausage on every aspect, about 3 minutes per aspect, then add to the gumbo. Add the tiny to the gumbo and simmer till red and curling, about 2 minutes. Lend a hand as-is or over white rice.
At the start appeared: March 2014
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