Hellfire Gumbo.
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Alright, don't linger, let's practice this hellfire gumbo formula with 23 materials which are definitely easy to find, and we have to process them at the very least through 11 tips. You should invest a while on this, so the resulting food could be perfect.
Ingredients requirements of Hellfire Gumbo:
- Give 1 for large yellow onion.
- Give 8 garlic cloves.
- Give 1 for green bell pepper.
- Give 1 of Red bell pepper.
- Prepare 4 chicken breasts (bone in skin on).
- Require 2 lb Pork Andouille Sausages.
- Give 1 can for fire roasted tomatoes.
- Provide 1/2 lb - Okra.
- You need 2 of Habanero peppers.
- You need 1 cup - flour.
- Prepare 1 cup for bacon grease.
- Give 3 stalk for Celery.
- Prepare cayenne pepper.
- Give for white pepper.
- Require - ground black pepper.
- You need sea salt.
- You need for thyme.
- Give for parsley flakes.
- Give for worcestershire sauce.
- Provide garlic powder.
- Provide gumbo filé.
- Provide 2 cup of rice.
- Require 4 for bay leaf.
Hellfire Gumbo how to cook:
- In a large pot cover chicken breasts with water, bring to a boil and simmer for 30 minutes. For the last 10 minutes drop in the sausages, piercing them about 3 times in front and back with a knife before..
- Pierce the habanero peppers with a knife and put them in the pot. Leave in the pot during entire cooking time to flavor the Gumbo then remove before serving..
- Mince garlic and finely chop about 1/4 of the onion, set aside separately for the roux.
- Chop up the remaining onion,red and green bell peppers and celery and add to the pot..
- Remove chicken and sausage from pot and set aside.
- Add can of fire roasted tomatoes and all seasonings to taste, to the pot, except for the Gumbo Filé.
- In a large iron skillet, heat bacon grease on a medium to high flame, when grease is hot gradually stir in flour. This mix of grease and flour is the roux, and is a crucial part of the outcome of the Gumbo, try not to burn it. Keep stirring this mix for at least 10 minutes or until the roux starts to turn a light brown color, then add the onions, stir for another 5 minutes and add the garlic and continue to stir until the roux reaches a milk chocolatey color, also try not to let the garlic burn.
- Once the roux is a nice brown color with caramelized onions and garlic, transfer the roux from the skillet to the Gumbo pot and stir in..
- Chop Okra I to 1/2 inch pieces and add to the Gumbo.
- Take skin off the chicken and remove it from the bones and shred with your hands. Brown sausages on the skillet on high heat for about 6 minutes, chop into 1/2 inch slices and add to the Gumbo..
- Add Gumbo filé to taste, serve with rice and/or french bread and butter and enjoy. Garnish with habanero if you dare!.
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