Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, nyc gumbo. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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NYC Gumbo is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. NYC Gumbo is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook nyc gumbo using 22 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make NYC Gumbo:
- Make ready Spicy Sausage (Conecuh or Andouille)
- Make ready Shrimp (or Chicken Breast)
- Make ready Rice (Un-cooked)
- Get Unsalted Butter
- Take Flour (all-purpose)
- Get Canola Oil
- Make ready Yellow Onions (2 Medium Onion / Chopped)
- Prepare Celery Stalks (3 sticks / Chopped)
- Get Green Bell Peppers (2 Peppers / Chopped)
- Prepare Garlic (2 Cloves)
- Prepare fresh Okra (or Zucchini)
- Take Tomatoes (or Diced Can)
- Prepare Creole seasoning
- Prepare Smoked Paprika
- Take Thyme
- Get Parsley (Chopped)
- Make ready Gumbo File
- Prepare Bay Leaves
- Get Hot Sauce
- Take Worcestershire Sauce
- Make ready Chicken Bouillon powder (or 1 cube)
- Make ready Chicken Stock
The next step was to expand my knowledge of southern cooking and bring more American spice up here Gumbo in New York on YP.com. See reviews, photos, directions, phone numbers and more for the best Creole & Cajun Restaurants in New York, NY. My go-to order is always the Mac and the seafood gumbo. Love the atmosphere of the place as well!" Roasted oysters and praline beignets are in a Creole vein, Cane River gumbo and boudin balls are more Cajun, while lamb meatball po' boys and Cajun hummus are pure invention.
Instructions to make NYC Gumbo:
- Ingredient Prep (20 min): - In this section we will prepare the ingredients so you aren't running around mid cooking. This whole dish takes place in a large Dutch Oven, keeping the stove peaceful and cleaner. - - The Okra can be a bit slimy. Soaking it in vinegar for 30 min with a wash. Grill on a high heat and cut. - - 1. Chop Celery - 2. Chop Onion - 3. Chop Peppers - 4. Cut Okra into 1/2in. pieces - 5. Mince Garlic - 6. Chop Parsley - 7. Chop Tomatoes - 8. Spice Chicken (Salt and Pepper) - 9. Cut up Sausage
- Meat Cook (20 min): - We will be cook out meats first. If you chose the Shrimp route, that will be cooked at the end. When removing the meat, leave the fond (meat drippings). - - 1. Add oil to the Dutch Oven on a medium-high heat. - 2. Cook the chicken on both sides until brown (4-5 min per side) - 3. Remove the chicken and add the Sausage. - 4. While Sausage cooks, move around so both sides of pieces are browned - 5. Remove Sausage, leaving the fond.
- Making the Roux (20-30 min): - This will be our gumbo base. We MUST keep and eye on this since it can burn. - - Add the Butter (1/4 cup), Oil (1/4 cup) to the Dutch Oven with the fond. Whisk the Flour (1/2 cup) as we add it to the roux. Now bring the roux to a medium heat and whisking for 20-30 min, until a caramel color. - - Once finished, remove from the stove to let it cool for a little bit. (not sure how long though…)
- Adding the Trinity (8-10 min): - Add and Cook the following for 8-10 min. Stir too! - - Onion - - Celery - - Green Peppers - - Garlic
- Adding Some More (5 min): - Add and Cook the following for 5 min again. More stirring! - - Sausage - - Chicken (if you have it) - - Creole Seasoning (1 Tbsp.) - - Paprika (1/2 Tbsp.) - - Thyme (1 Tbsp.) - - Bay Leaves (3) - - Chicken Bouillon (1 cube or tsp.)
- Adding the Rest and Simmer(2 Hours): - After the final ingredient below. Bring this beast to a boil then reduce to low heat and simmer for 2 hours. - - Tomatoes - - Chicken Stock - - Worcestershire - - Hot Sauce
- Post Simmer Step (5 min) - Remove Bay Leaves and add if you have shrimp, add it to the gumbo to cook for 5 min.
- Finish and Serve: - Add Parsley, and Gumbo powder. Serve
My go-to order is always the Mac and the seafood gumbo. Love the atmosphere of the place as well!" Roasted oysters and praline beignets are in a Creole vein, Cane River gumbo and boudin balls are more Cajun, while lamb meatball po' boys and Cajun hummus are pure invention. It is a hearty, rich Creole stew generously seasoned with black and white pepper, cayenne, paprika and filé powder, a spice made from the leaves of the sassafras tree. Dumbo (or DUMBO, short for D own U nder the M anhattan B ridge O verpass) is a neighborhood in the New York City borough of Brooklyn. The area known as DUMBO used to be known as Gairville.
So that is going to wrap this up with this exceptional food nyc gumbo recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
