{"id":1263,"date":"2015-10-22T02:43:48","date_gmt":"2015-10-22T02:43:48","guid":{"rendered":"http:\/\/www.k7farm.com\/blog\/?p=1263"},"modified":"2016-12-23T04:39:25","modified_gmt":"2016-12-23T04:39:25","slug":"gumbo","status":"publish","type":"post","link":"http:\/\/www.k7farm.com\/blog\/?p=1263","title":{"rendered":"Gumbo"},"content":{"rendered":"<p style=\"text-align: center;\"><a href=\"http:\/\/www.k7farm.com\/blog\/wp-content\/uploads\/2015\/10\/2011-02-01_16-59-01_165-e1445480970788.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-medium wp-image-1264\" src=\"http:\/\/www.k7farm.com\/blog\/wp-content\/uploads\/2015\/10\/2011-02-01_16-59-01_165-e1445480970788-168x300.jpg\" alt=\"2011-02-01_16-59-01_165\" width=\"168\" height=\"300\" srcset=\"http:\/\/www.k7farm.com\/blog\/wp-content\/uploads\/2015\/10\/2011-02-01_16-59-01_165-e1445480970788-168x300.jpg 168w, http:\/\/www.k7farm.com\/blog\/wp-content\/uploads\/2015\/10\/2011-02-01_16-59-01_165-e1445480970788-572x1024.jpg 572w, http:\/\/www.k7farm.com\/blog\/wp-content\/uploads\/2015\/10\/2011-02-01_16-59-01_165-e1445480970788-84x150.jpg 84w, http:\/\/www.k7farm.com\/blog\/wp-content\/uploads\/2015\/10\/2011-02-01_16-59-01_165-e1445480970788-400x716.jpg 400w, http:\/\/www.k7farm.com\/blog\/wp-content\/uploads\/2015\/10\/2011-02-01_16-59-01_165-e1445480970788.jpg 1216w\" sizes=\"(max-width: 168px) 100vw, 168px\" \/><\/a><\/p>\n<p>Gumbo is one of those dishes that seems to have as many varieties as the people who make it.\u00a0 This one recipe has been the only gumbo I&#8217;ve ever made.\u00a0 It can be made fairly quickly, or simmered all day.\u00a0 Served over rice, it&#8217;s a complete meal.\u00a0 It freezes great. I often make up a huge stock pot of it, so we can eat it for a day or two then freeze the rest. It&#8217;s written on this tattered and torn piece of paper that has cooking splatter, and taped-up rips all over it.\u00a0 Before it becomes a figment of my imagination, never to be found again, I will add it here.<\/p>\n<p>The secret to a great gumbo is the roux.\u00a0 This will make it or break it.\u00a0 Cooked too little, your gumbo will lack taste at best and carry the taste of raw flour at worst.\u00a0 Cooked at too high a temperature or for too long, and it won&#8217;t thicken your gumbo and will carry over a burnt taste.\u00a0 If you burn the roux, toss it and start over.\u00a0 A good, dark, non-burnt roux is essential to a delicious gumbo.<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1\/3c all purpose flour<\/li>\n<li>1\/3c vegetable oil<\/li>\n<li>1\/2c onion<\/li>\n<li>1\/2c green pepper<\/li>\n<li>1\/2c sliced celery<\/li>\n<li>3 garlic cloves, minced<\/li>\n<li>1-1\/2ts <a href=\"http:\/\/www.k7farm.com\/blog\/?p=455\">cajun<\/a> seasoning<\/li>\n<li>1-14oz beef broth<\/li>\n<li>3\/4c water<\/li>\n<li>1-10 oz. bag of frozen okra (or fresh, of course)<\/li>\n<li>1-1\/2c cooked chicken, cubed\/shredded<\/li>\n<li>8oz smoked sausage, quartered and sliced<\/li>\n<li>3c cooked rice<\/li>\n<\/ul>\n<p><strong>Method<\/strong><\/p>\n<ol>\n<li>In a pot, begin heating the vegetable oil. Cook over medium-high heat about 5 minutes.<\/li>\n<li>Once hot, add the flour and whisk until well combined.\u00a0 Continue cooking over medium heat for about 8-10 minutes stirring frequently until it is a dark, reddish brown.<\/li>\n<li>In a separate skillet, brown the sausage.<\/li>\n<li>Remove browned sausage and begin cooking vegetables, except okra, until soft.\u00a0 Add the garlic at the end.<\/li>\n<li>Add chicken and sausage to the roux, along with the rest of the seasonings, liquids and okra.<\/li>\n<li>Add vegetables to the roux mixture.\u00a0 Heat until boiling, then lower the heat and simmer about 15 minutes.<\/li>\n<li>Serve over rice.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p style=\"text-align: center;\">\n<p>Gumbo is one of those dishes that seems to have as many varieties as the people who make it. This one recipe has been the only gumbo I&#8217;ve ever made. It can be made fairly quickly, or simmered all day. Served over rice, it&#8217;s a complete meal. It freezes great. I often [&#8230;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[42],"tags":[],"_links":{"self":[{"href":"http:\/\/www.k7farm.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1263"}],"collection":[{"href":"http:\/\/www.k7farm.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.k7farm.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.k7farm.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.k7farm.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1263"}],"version-history":[{"count":1,"href":"http:\/\/www.k7farm.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1263\/revisions"}],"predecessor-version":[{"id":1265,"href":"http:\/\/www.k7farm.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1263\/revisions\/1265"}],"wp:attachment":[{"href":"http:\/\/www.k7farm.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1263"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.k7farm.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1263"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.k7farm.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1263"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}