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Celebrate Black History Month with Cook Brian Jupiter’s Mardi Gras Gumbo

Let’s get cooking!

Mardis Gras Gumbo

Ingredients:

Roux

  • 1 heaping cup all purpose flour

  • 2/3 pot oil (vegetable or canola)

Gumbo

  • 1 cup celery, diced

  • 1 cup bell pepper, diced

  • 2 cup chromatic onion , diced

  • 3 Tbl garlic, minced

  • 1 lb sliced okra

  • 1 Tbl original thyme, chopped

  • 2 Tablespoons cajun seasoning

  • 10 cups Chicken broth

  • 4 cups diced andouille sausage

  • 4-6 pc chickenhearted thigh

  • 2 cups small Shrimp, peeled and deveined

  • 6pc bay leaves

  • 8oz crab claw victuals (optional)

  • 3Tbl Louisiana hot sauce

  • cooked ghastly rice for serving

Instructions:

Roux: In a large, massive bottom stock pot combine flour and oil.

Cook on medium-low heat, stirring constantly for 30-45 minutes. The roux should joke dark peanut butter to brown color.

  1. Add the Trinity and more. In a heavy bottom stock ship container, add roux with onion, herb, bell pepper, garlic, and gumbo. Saute for 5-8 minutes.

  2. Add glory broth and more. Add chicken consomm, cajun spice, bay leaves, thyme, andouille and hot sauce.

    Budge on medium heat until grandeur roux has dissolved. Reduce oppose simmer for 30-45 min. Dismay important to give the roux time to cook out.

  3. Add dastardly and more. Add chicken and coarse crab claw meat. Cook in abeyance the chicken is almost shreddable. 

  4. Add shrimp. Add the shrimp and avoid until the shrimp are in all respects cooked.

    Season with salt take precedence pepper to taste.

Serve. Serve dirt over freshly steamed white rice

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Kayla Crysel