Recipe of Super Quick Homemade Jimbo's Gumbo
Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Steps to Make Favorite Jimbo's Gumbo. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Jimbo's Gumbo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Jimbo's Gumbo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Jimbo's Gumbo is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Jimbo's Gumbo estimated approx 240 mins.
To get started with this particular recipe, we must prepare a few ingredients. You can cook Jimbo's Gumbo using 20 ingredients and 7 steps. Here is how you can achieve that.
I've been making gumbo for years. I thought I got pretty good at it.. Until I was fortunate enough to go to Mardi Gras in NOLA last year. I found I didn't know what I was doing haha. I probably ate 12 different takes in the 4 days I was there. I promptly came back and adjusted my methods. Now I'd say it's serviceable, still not as good as in New Orleans, obviously.
NOTE: the ingredients call for file powder, which can be hard to come by, but it does make a difference. You can use more of the Cajun spice blend if file powder isn't available. Also I used celery instead of okra which most recipes call for. I'm half yellowhammer but I can't stand okra hahaha
Ingredients and spices that need to be Prepare to make Jimbo's Gumbo:
- 3 boneless skinless chicken breasts
- 4 links andouille sausage
- About 25 shrimp (pre cooked, frozen, no tail)
- 2 qt carton beef stock
- Olive oil
- Worcestershire sauce
- Water
- 1 can diced tomatoes
- 1/2 large white onion, diced
- 1 green pepper, diced
- 3 garlic cloves
- 3-5 stalks celery
- Cajun seasoning
- File powder (ground sassafras)
- Paprika
- Salt/pepper
- Fresh parsley
- Fresh basil
- Garlic and herb instant potato flakes
- White rice
Instructions to make Jimbo's Gumbo
- In crock pot, add half can of beer, 1 cup water, about 1 cup of beef stock and a few sprinkles of dried basil leaves. Set to high.
Preheat a large sauté pan with a bit of oil and Worcestershire sauce. Enough to cover the bottom of the pan.
Cover chicken breasts with Cajun seasoning, both sides, and put in pan. Cut sausage links lengthwise and add to pan.
Cook chicken for about 5 minutes each side, just to get a sear. Sausage will cook faster so only a couple minutes each side.
Remove to a plate and let sit for a couple minutes.
Put pan to the side, we're not done with it yet.
Chop chicken into cubes or chunks (don't worry, it's supposed to be undercooked at this point)
Cut sausage into about 3/4 inch pieces
Add to crock pot with a few more shakes of Cajun seasoning. Be sure the liquid just comes to the top of meat pieces. If there's not enough add more water. Let cook for approx. 2 hours. - After you get the meat in the crock pot put your frozen shrimp in a large bowl. Make a marinade for the shrimp out of whatever you have laying around. I dug through the fridge and used a bit of steak marinade, balsamic vinegar, lime juice, Italian dressing Frank's red hot sauce and olive oil. Add to the frozen shrimp and cover all shrimp in marinade. Sprinkle with paprika. That's gonna sit at room temp almost till the end.
- After the meat is in the crock for the 2 hours dice your veggies. Preheat the pan we used for the meat, with the leftover oil, add a bit more oil, a pat of butter and Worcestershire sauce.
Sauté the diced veggies ,except for the celery, until onions are slightly translucent. A couple minutes at most. There still going to cook in the crock so we don't want to cook em to death and get mushy. This is just to bring out some flavors. - Using a slotted spoon, transfer sautéed veggies to crock, draining as much oil as possible. Set pan to the side again.
Add the chopped celery and can of tomatoes, drained, to crock.
Chop the fresh basil/parsley and add to crock.
Add about 2 tsp of file powder.
Add the rest of the beef stock.
Set crock to low. - Now we make the roux. That's just a fancy term for a thickening agent.
Now this is where I made one of my mistakes before going to N.O. I always made a LOT of roux. I went more for a stew consistency. While at Mardi Gras I don't think I ate one batch of gumbo that was thick like beef stew. They were all closer to a soup consistency. So now the roux for me is more of a flavor enhancer than a thickener.
So in that pan that we have all the delicious leftover juices from our meat and veggies, we will make the roux.
Set to medium low heat. The worst thing you can do is burn it. Add another pat of butter and water till you have about 1 1/2- 2 cups worth of liquid.
Add salt and pepper and another 2 tsp file powder. - Add the potato flakes slowly, stirring constantly. (This is another method I use that I like. Most recipes call for flour, not instant potato flakes. It's just a little easier to work with and tastes better in my opinion)
The roux will be thin and liquidy at first. Add the flakes till it's about the consistency of runny grits. Continue to stir constantly. It will thicken and turn darker the more you cook it. About 7-10 minutes of stirring and it should be nice and thick and the color of peanut butter. It also should've reduced to about 3/4 cup of liquid give or take.
Add that straight to the crock. Stir everything together well. - Let all that sit in the crock on low for about 2-3 hours, stirring occasionally.
About 30 minutes before its done, add the shrimp that have been marinating, to the crock. Stir well.
Serve in deep bowls with a spoonful of white rice right in the middle. Yum!
While this is certainly not the end all be all guide to cooking easy and quick lunches it's very good food for thought. The expectation is that this will get your creative juices flowing so you may prepare excellent lunches for the own family without the need to complete too terribly much heavy cooking through the process.
So that is going to wrap it up with this special food Recipe of Award-winning Jimbo's Gumbo. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!