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Billy Parisi: Thanks for stopping by fixmyrecipe.com, I’m Chef Billy Parisi here. New fix goes to Adam of Chicago, Illinois, spent a little time down in the Bayou, had himself a bowl of gumbo, he’s been trying to recreate it through a kind of gumbo soup, come on Adam, you’re better than that. Don’t worry buddy, we got your cover right here.
Okay Adam, let’s get started. First thing we need to do is prepare our vegetables, then season up our chicken and grill it, don’t worry I am in Chicago too, I’m going outside, we’re keeping it right here in the kitchen.
While our chicken is cooking, we’re going to make a dark roux, this is going to help as a thickening agent to our gumbo soup. This my friend is whatever look like, we’re going to set it to the side, cut up our chicken, set that to the side, and start sautéing our vegetables. Traditionally gumbo is made with onion, celery, and green pepper but you know what, I like vegetables, and I am a little bit of a rebel when it comes to cooking so, I’m going to use all of these vegetables together.
Adam, take the time to caramelize your food, whether be meat or vegetables, it’s going to really enhance the flavor of your food in the long run. Next, we’re going to add in our gumbo file and cayenne pepper, then our chicken and smoke sausage and our beef stock. Then once everything is in, let’s not forget to add a few bay leaves. Once our soup comes to a boil, we’re going to thicken it with our dark roux and let it cook for about 20 minutes. Then we’re going to add in some authenticity, some shrimp, and of course gumbo would not be gumbo without craw meat and okra.
Don’t forget to adjust seasonings, do not forget to serve with white rice and of course, garnish with green onions. Adam, it taste like I am right off Berwin Street, this is really good. Follow my recipe and you are going to be more than happy. Adam thanks so much for writing this in. It looks like I got soup for a few weeks, can’t wait to eat all of it. Come back tomorrow and see our new feature fix of the day.