4.
Once roux has reached the correct color, add diced onion, celery, green pepper, and minced garlic. Cook until vegetables
are very tender. Do not cover.
5.
Slowly add 1 quart of chicken broth and bring to a low boil, stirring constantly.
6.
Transferroux mixture to a soup pot and bring to low boil. Do not cover,the roux will settle on the bottom of the pot and burn.
7.
Add remaining chicken broth, bay leaves, and thyme. Simmer for 30 minutes.
8.
While gumbo is simmering, debone and shred chicken and slice the andouille.
9.
Add chicken and andouille to gumbo and return to a simmer. Simmer for 30-45 minutes.
10.
Stir in frozen okra and parsley and bring to a rolling boil.
11.
Optional:Crackoneegginto a teacupandquicklypourintotheboiling gumbo.Repeatwiththeothereggsbeingcareful
not to cluster them too closely.After all the eggs haverisen back to the surface, reduce heat and simmer.
12.
Correct seasoning with salt and pepper (red, white and/or black) if necessary.
13.
Serve over rice with potato salad.
烹饪说明:
1.在一个大锅里,将整只鸡腿、水、四分之一的洋葱、Old Bay、2片月桂叶和1个完整的大蒜放在一起。盖上锅盖,小火煮沸。炖
汤,直到鸡肉从骨头上脱落。取出鸡肉,放在一边。丢弃洋葱、月桂叶和大蒜,保留汤汁。
2.在一个厚厚的平底锅中,用中高火加热1汤匙油,将香肠煎至熟透。将香肠放在一边备用。
3.在同一锅中,加入并加热剩余的油。缓慢地加入面粉,每次1-2汤匙,不断搅拌。继续煮并搅拌面粉,直到它变成深褐色(它应
该看起来像融化的黑巧克力)。注意不要让油太热,否则面粉会烧焦,你将不得不重新开始。
4.一旦面团达到正确的颜色,加入洋葱丁、芹菜丁、青椒丁和大蒜碎。煮至蔬菜非常柔软。不要加盖。
5.慢慢加入1夸脱的鸡汤,并将其煮至低沸,不断搅拌。
6.将面粉混合物转移到一个汤锅中,并将其煮至低沸。不要盖上盖子,面粉会在锅底沉淀并烧焦。
7.加入剩余的鸡汤,月桂叶,和百里香。炖煮30分钟。
8.在炖煮浓汤的同时,将鸡肉去骨,切成丝,并将香肠切片。
9.将鸡肉和香肠加入秋葵汤中,重新炖煮。炖煮30-45分钟。
10.在冷冻秋葵和欧芹中搅拌,并将其煮沸。
11.可选。将一个鸡蛋敲入茶杯中,迅速倒入沸腾的浓汤中。重复其他鸡蛋的做法,注意不要把它们聚在一起。当所有的鸡蛋都浮
出水面后,小火并炖煮。
12.如有必要,用盐和胡椒粉(红、白和/或黑)纠正调味品。
13.在米饭上浇上土豆色拉。
Serves 12
可供
12
人食用
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