Michael Symon's Spicy Gumbo
INGREDIENTS
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things you'll need.
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ingredients
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1 1/2 pounds Chicken Wings1 pound Brisket (cut into 1-inch cubes)1 tablespoon Kosher Salt1 teaspoon Black Pepper1/2 cup Vegetable Oil1 pound spicy smoked Andouille Sausage (cut into 1/2-inch rounds)1 cup All-Purpose Flour2 medium Onions (finely chopp
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kitchenware
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previous nextLong Stirring Spoon
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step by step directions. We've Made Cooking As Easy As 1-2-3!
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ingredients
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1 1/2 pounds Chicken Wings
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1 pound Brisket (cut into 1-inch cubes)
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1 tablespoon Kosher Salt
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1 teaspoon Black Pepper
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instructions
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Season the chicken and brisket liberally with salt and pepper.
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ingredients
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1/2 cup Vegetable Oil
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1 pound spicy smoked Andouille Sausage (cut into 1/2-inch rounds)
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instructions
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In a large heavy bottomed pot, add the oil and heat over high heat. Toss in the sausage and cook for 3 to 4 minutes, or until the sausage is slightly browned. Remove from the pot to a plate.
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ingredients
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instructions
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Sear the chicken wings, browning each side until deep golden brown, about 3 to 4 minutes per side. Work in batches so as not to overcrowd the pan. Remove the wings from the pot and sear the brisket cubes, about 3 to 4 minutes per side until everythin
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ingredients
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1 cup All-Purpose Flour
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instructions
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Remove the brisket from the pan, turn the heat down to low, and whisk in the flour. Whisk frequently until the roux is the color of chocolate, about 15 to 20 minutes.
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ingredients
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2 medium Onions (finely chopped)
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4 Scallions (sliced; whites and greens separated)
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2 Celery Stalks (finely chopped)
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2 cups Okra (sliced 1/2-inch thick)
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2 Green Bell Peppers (finely chopped)
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2 tablespoons Garlic (chopped)
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1 teaspoon Cayenne Pepper
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2 teaspoons Dried Thyme
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1 teaspoon Thyme (leaves picked)
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2 teaspoons Dried Oregano
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2 teaspoons Dried Onion Powder
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2 teaspoons Smoked Paprika
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Salt and Pepper
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8 cups Chicken Stock
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2 Bay Leaves
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instructions
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Add the onions, the white parts of the scallions, celery, okra, bell peppers and garlic. Add the cayenne pepper, thyme, dried oregano, dried onion powder, paprika, and black pepper. Cook for about 5 minutes. Slowly whisk in the broth. Add the bay lea
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ingredients
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1 tablespoon Hot Sauce (Louisiana style)
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Filé Powder
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