Thick soup with rice and shrimp has a smoked flavor.
In this recipe for a multi-cooked gumbo soup, used classic filé seasoning, which gives the stew I have a special taste.
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Food Photography: Eddie Jackson Time: 6 hours. 40 min Complexity: easy Servings: 6 – 8 The recipes use volumetric measuring containers of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 kg. skinless bones of chicken thighs, trim fat
- 700 gr. unpeeled shrimp
- 6 tbsp. l (90 gr.) Butter
- 1 tbsp. l liquid smoke
- 1/2 tbsp. wheat flour
- 1 medium onion, finely chopped
- 1 green bell pepper, chopped
- 2 stalks of celery, finely chopped
- 2 garlic cloves, minced
- 6 tbsp. unsalted chicken stock
- 3 tbsp. l kajun seasoning
- 1 tbsp. l powder filé (ground dried shrub leaves sassafras)
- Cooked white rice and chopped green onions for filing
- Hot sauce
Recipes with similar ingredients: chicken thighs, shrimp, pepper sweet, celery, kajun seasoning, liquid smoke, spicy sauce, rice
Recipe preparation:
- Melt the oil with liquid smoke in a saucepan over medium heat, then gradually add flour. Fry, stirring constantly, until the color will not become light brown, from 10 to 15 minutes. Pour flour mixture in a slow cooker with a bowl of 6 – 7 liters.
- Put onions, peppers, celery and garlic in a slow cooker, then put the chicken. Sprinkle kajun seasoning and filet powder. Add chicken stock, cover and cook on slow fire for about 6 hours
- Put the chicken on a cutting board. Chop the meat discard the bones, then return the meat to the slow cooker. Add shrimp, cover and cook until they turn pink, about 8 min. Serve gambo on rice; garnish with green onions on top and hot sauce.
