![]() Next, create the Cajun roux (which is a thickening base and gives a Gumbo its color) by adding in the vegetable oil, flour and 1 tsp of the Tony Chachere’s Creole/Cajun seasoning.When done, remove the liner pot and dump the veggies, chicken and sausage in a large bowl and set aside (it’s okay if a few stragglers remain in the pot) Now add in the sausage and chicken and cook for another 3-5 minutes in the butter with the vegetables and cook until the sausage is lightly cooked and the chicken is white (it shouldn’t be fully cooked).Once the butter’s melted and bubbling, add in the onions, bell pepper, celery and white part of the scallions. Add the butter to the Insta Instant Pott Pot, hit “Sauté” and Adjust so it’s on the “More” or “High” setting.Thaw the frozen okra by placing it in a strainer and running hot water over it until it becomes room temperature and breaks apart.Lance Captain’s Wafers, Oyster Crackers or Club crackers, for crumbling White rice, to add in each finished bowl (see separate recipe).(You can also use boneless, skinless thighs or breast)ġ lb (or a 12 oz pack) of andouille sausage (or any smoked cajun-style sausage you wish to use), diced or cut into 1/4 inch – 1 inch slices depending on your preferenceġ 3/4 tbsp of Tony Chachere’s Creole Seasoning (or you can use any Louisiana Cajun/Creole Seasoning if you can’t find this), dividedĤ cups of Chicken Broth (I used 4 tsp of Chicken Better Than Bouillon + 4 cups of water)Ĥ cups of Ham Broth (I used 4 tsp of Ham Better Than Bouillon + 4 cups of water – you can totally use 8 cups of chicken broth instead if you don’t have the ham, but I assure you, this makes it so much more special)ġ4.5-oz can of diced tomatoes (you can add a second can if you wish or leave them out completely if tomatoes in a Gumbo isn’t your thing and you prefer it Cajun style over Creole)ġ/4 tsp of Gravy Master or Kitchen Bouquetġ tsp of Zatarain’s Crab Boil concentrateġ/2 tbsp of lemon juice (juice of half a fresh lemon)ġ tsp of cayenne pepper (use more or less to taste)ģ tbsp cornstarch + 3 tbsp of water to form a slurryġ lb of raw (or frozen raw) shrimp, peeled and deveined (tail on or off), lightly rubbed in some more Tony Chachere’s seasoningġ/3 cup of ketchup (yes, you read that right. 3 stalks/ribs of celery, finely diced with leafy topsġ bunch of scallions, sliced and divided in half (crunchy white bottoms in one half and softer green tops in the other)ġ lb of chicken tenders (the cut of chicken, not the breaded kind), cut into small chunks.
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