CHICKEN AND SAUSAGE GUMBO

Steps to make gumbo

• Simmer chicken in water until fully cooked.
• Shred chicken into small pieces.
• Simmer okra until tender, drain, and reserve.
• Create a roux by whisking butter and flour.
• Saute onion, bell pepper, celery, and garlic clove.
• Include okra, tomato plants, and sausage.
• Simmer herbs, cayenne, salt, pepper, and water.
• Add chicken.
• Switch off heat and stir in fil powder.

How can you thicken gumbo having a roux?

With this recipe, a brownish roux is made from butter and flour to provide richness along with a deep toasted flavor. Roux is really a classic French technique utilized as a thickening agent in soups, stews, and sauces. The roux is a combination of equal parts fat (animal or vegetable) and flour. There are various kinds of roux according to color because it cooks white-colored, blond, brown and brownish. An over-all guideline may be the lighter the roux, the greater the thickening power, however the smallest amount of flavor.