Louisiana Rooster Gumbo has been a long-time household favourite. It’s filled with nourishing components 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 wash the components up, I’m utilizing ghee and arrowroot flour as the bottom.
You prepare dinner these two components 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 best 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 entire rooster. It’s so fairly and colourful at this level!
After the rooster is cooked via, take away it from the pot and when it’s cool sufficient, pull the meat off the bone and shred it.
I prefer to serve it over soaked and cooked brown or white rice. However, if you have to keep away from grains proper now, you may serve it over cauliflower rice or function is.
I like my gumbo topped with file powder. File is dried and floor sassafras leaves. It has such a definite taste and tastes excellent on high of gumbo!
This can be a variation of my Grandma’s recipe that I grew up on and it brings again nice recollections for me, so I hope you take pleasure in it as a lot as I do!
Louisiana Rooster Gumbo
- Prep Time: 20
- Cook dinner Time: 120
- Whole Time: 140 minutes
- Yield: Serves 6
- Eating regimen: Gluten Free
1/2 cup unsalted ghee (or avocado oil should you’re dairy-free and might’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 giant inexperienced bell pepper, finely chopped
16 ounces okra, minimize into 1/2” cash (might be contemporary or frozen and thawed)
3 giant 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.) entire rooster, minimize into breasts, thighs, and wings
1/2 cup white wine (you’ll be able to 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 via, and is popping golden brown, about 5-7 minutes. Stir within the garlic, onion, celery, and bell pepper and prepare dinner till the greens are softened, about 5 minutes. Stir within the okra and sauté, stirring sometimes, 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 produce to a boil. Cut back to low and simmer for about 1 hour, and till rooster is cooked via.
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. Modify seasonings to style with salt and pepper.
Serve gumbo over rice and sprinkle with file.
