How To Make Chicken Gumbo

Рет қаралды 9,578

6 жыл бұрын

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How To Make Chicken Gumbo
1 brown onion, chopped
1-2 red capsicums, chopped
1 cup chopped okra
3 tbsp vegetable oil
500g diced chicken breast
2 crushed garlic cloves
1 tbsp paprika
1 tsp ground cumin
1 tsp dry thyme
1/4 tsp ground chilli
1 can chopped tomatoes (400g)
salt/pepper
1 cup long grain rice
3 bay leaves
3 cups chicken stock

Пікірлер: 18

@heartland3781 6 жыл бұрын

Looks yummy! Must try this one. Thanks.

@RovingPunster 6 жыл бұрын

Henry - Far be it from me (an amateur) to quibble with a professional chef, but I have a few suggestions on your gumbo recipe. 1) CELERY: You're missing part of "the trinity" (celery). I'm sure it is yummy, but its not really traditional without it. 2) RICE: You seem to prefer to cook your rice directly in the dish, which is also non traditional. I consider it a cafeteria style shortcut, whereas traditionally gumbo is more commonly served with or over rice, not with the rice cooked into it ... and the reason is simple, because the rice tends to get blown out and mushy when kept at serving temp too long, when reheated (with or without freezing). Once you add rice, a clock starts ticking after which the dish will be increasingly past peak, whereas not adding it allows it to stay near peak much longer. 3) ROUX: Perfect job with the okra, which is mandatory (it is just not gumbo without), but you omitted roux, which is always present to some degree. The amount, and color type, of roux added depends on the regional style (cajun, creole, etc), protein variety (chicken vs shellfish vs andouille, etc) and seasoning preferences in your recipe, but it IS added, and without it what you have is a quick gumbo inspired SOUP, not a traditional slow cooked gumbo STEW. 4) FILE: The last item, file powder (sassafrass) is also traditional, although a lot of people outside the region tend to omit it (mostly because it is not available in their local stores), but it is something you should definitely mail order and taste sometime. People who know will smile when it is present. Anyway, just trying to be helpful ... my way of returning the favor to a channel I have learned quite a few useful things from. 😁

@HenrysHowTos 6 жыл бұрын

Very interesting!! I do like to hear my viewers suggestions actually, it’s really interesting how a dish can have so many different variations simply by what country it’s made in. I appreciate your time :) enjoy!

@RovingPunster 6 жыл бұрын

Henrys HowTos You are very welcome, friend. Exploring cusines from around the world is a hobby of mine, in my retirement. Oh, and variations (not just gumbo, but all classic/comfort dishes in general) are not just by country but also often vary by national sub-region (China & India are examples), neighborhood, ethnic enclave, and even houshold. It is the commonalities among all versions that help define a classic dish, and the differences that make them endlessly interesting and adaptive to personal taste. Cheers 😁

@RovingPunster 6 жыл бұрын

One last historical item on gumbo ... al dente is not a term or technique that belongs in the same paragraph or kettle as gumbo ... gumbo by definition should always be fully cooked out until very soft and thick. Just like British mushy peas, this dish originated as a humble household cookpot affair of the sort that was kept hot all day long (mostly to protect it from spoiling prior to refrigeration and as an alternative to protective over salting), and family would dip into it all day as hunger demanded as they worked in the fields. You basically kept the pot on the stove until it was empty. That is no longer necessary in modern times, now that we have refrigeration and the ability to quickly reheat single portions, but a fully cooked out texture is still a defining characteristic of the dish, which is now classically cooked to a compromise between both extremes ... you basically cook it until the meat is fall off the bone tender, but not so long that the meat surrenders all it's fat into a floating slick. For further reading I recommend anything by the late Paul Prudhomme (the father of "blackening spice"). If he's out of print, John Besch is pretty good ... and a nice philanthropist too.