Vickys Gumbo, GF DF EF SF NF.
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Alright, don't linger, let's practice this vickys gumbo, gf df ef sf nf menu with 18 substances which are surely easy to find, and we have to process them at the very least through 6 measures. You should expend a while on this, so the resulting food could be perfect.
Composition - Vickys Gumbo, GF DF EF SF NF:
- Require 3 tbsp of bacon grease.
- Give 3 tbsp - gluten-free / plain flour.
- Prepare 250 g green bell pepper, diced.
- Need 300 g - celery, diced.
- Require 150 g of broccoli stalks.
- Give 150 g of onions, chopped.
- You need 400 ml hot chicken stock.
- You need 1 handful for chopped kale.
- Provide 400 g for canned chopped tomatoes.
- Need 4 tbsp Worcestershire sauce, see my GF recipe on my profile.
- Give 2 pre-cooked chicken breasts, diced.
- Prepare 225 g of gluten-free pork kielbasa sausage, sliced.
- Give 1 tbsp - low-sodium salt.
- Prepare 1 tbsp black pepper.
- Provide 1 tbsp - thyme.
- Need 2 bay leaves.
- Need 1/2 tsp - cayenne pepper or to taste.
- Give 225 g for fresh prawns / shrimp, shelled & deveined.
Vickys Gumbo, GF DF EF SF NF making:
- Cook the bacon grease and flour together in a large pan over a medium heat until the roux mixture has turned a golden brown colour.
- Add the chopped vegetables and cook down until the roux has turned a deep brown, around 3 more minutes.
- Stir in the stock, chopped tomatoes, Worcestershire sauce, kielbasa, chicken and seasonings.
- Cook at a simmer for 15 minutes then add the prawns and cook a further 10 minutes until they're pink and done.
- Serve over white rice.
- In the USA they use Filé powder to thicken their gumbo. We don't get that in Britain but you can use 1 tbsp cornflour / cornstarch mixed with a few tbsps cold water if you want to instead. Just stir it in while the pan is simmering and it'll thicken the gumbo.
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