Louisiana Hen Gumbo has been a long-time household favourite. It’s filled with nourishing substances and is tremendous comforting!
All gumbos have a roux as the bottom. That is mixture of oil (often vegetable or canola) and flour and it’s cooked on the range till it begins to darken and deepen in taste. To scrub the substances up, I’m utilizing ghee and arrowroot flour as the bottom.
You cook dinner these two substances till they flip golden brown after which begin including the greens.
Subsequent you layer in garlic, onions, celery, bell pepper and okra. Okra is what offers it simply the precise texture for real-deal gumbo.
When the greens are all cooked and look kinda like melted Nestle’s crunch bars (as my Mother says), then it’s time so as to add the tomato paste, tomatoes, sea salt, cayenne, thyme, oregano and black pepper.
Subsequent you’ll stir add the wine, water, bay leaf and complete rooster. It’s so fairly and colourful at this level!
After the rooster is cooked by, take away it from the pot and when it’s cool sufficient, pull the meat off the bone and shred it.
I wish to serve it over soaked and cooked brown or white rice. However, if you have to keep away from grains proper now, you would serve it over cauliflower rice or function is.
I really like my gumbo topped with file powder. File is dried and floor sassafras leaves. It has such a definite taste and tastes good on high of gumbo!
It is a variation of my Grandma’s recipe that I grew up on and it brings again nice reminiscences for me, so I hope you get pleasure from it as a lot as I do!
Louisiana Hen Gumbo
- Prep Time: 20
- Cook dinner Time: 120
- Whole Time: 140 minutes
- Yield: Serves 6
- Weight-reduction plan: Gluten Free
1/2 cup unsalted ghee (or avocado oil if you happen to’re dairy-free and may’t do ghee)
1/4 cup arrowroot flour
2 medium cloves garlic, minced
2 medium yellow onions, finely chopped
3 stalks celery, finely chopped
1 massive inexperienced bell pepper, finely chopped
16 ounces okra, reduce into 1/2” cash (will be recent or frozen and thawed)
3 massive tomatoes, chopped
1 tablespoon tomato paste
1 1/2 tablespoons coarse gray Celtic sea salt
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 tsp freshly floor black pepper
1 (3-4lb.) complete rooster, reduce into breasts, thighs, and wings
8 cups water
1/2 cup white wine (you possibly can substitute with bone broth or meat inventory)
2 bay leaves
Soaked and cooked rice (recipe)
File powder for sprinkling
Directions
Soften the butter over medium warmth in a big stockpot till foaming subsides. Slowly add the arrowroot, whisking continually till it cooks by, and is popping golden brown, about 5-7 minutes. Stir within the garlic, onion, celery, and bell pepper and cook dinner till the greens are softened, about 5 minutes. Stir within the okra and sauté, stirring often, till the greens appear to be melted Nestle’s crunch bars (as my Mother would say), about quarter-hour.
Add the tomatoes, tomato paste, sea salt, cayenne, thyme, oregano and black pepper and stir for about 45 seconds till aromatic. Then add the water, rooster, wine and bay leaves. Stir to mix, flip up the warmth to excessive and convey to a boil. Scale back to low and simmer for about 1 hour, and till rooster is cooked by.
Take away the rooster items from the pot and when they’re cool sufficient, pull the meat off the bone, discard the pores and skin, shred and add the shredded rooster again into the pot. Take away the bay leaves. Alter seasonings to style with salt and pepper.
Serve gumbo over rice and sprinkle with file.
