Hellfire Gumbo.
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Alright, don't linger, let's task this hellfire gumbo formula with 23 materials which are undoubtedly easy to receive, and we have to process them at the very least through 11 methods. You should shell out a while on this, so the resulting food could be perfect.
Composition Hellfire Gumbo:
- Give 1 - large yellow onion.
- Prepare 8 for garlic cloves.
- Give 1 - green bell pepper.
- Provide 1 for Red bell pepper.
- Give 4 - chicken breasts (bone in skin on).
- Prepare 2 lb of Pork Andouille Sausages.
- Give 1 can for fire roasted tomatoes.
- Prepare 1/2 lb for Okra.
- You need 2 for Habanero peppers.
- Prepare 1 cup of flour.
- Require 1 cup for bacon grease.
- Require 3 stalk - Celery.
- Prepare cayenne pepper.
- Provide of white pepper.
- Prepare of ground black pepper.
- Require sea salt.
- Give - thyme.
- Require for parsley flakes.
- You need worcestershire sauce.
- You need for garlic powder.
- Need for gumbo filé.
- Give 2 cup rice.
- Prepare 4 for bay leaf.
Hellfire Gumbo steps:
- 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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