NYC Gumbo. All game developers, artists, designers, producers, and general enthusiasts in the NYC community who want to get together and work on games together are welcome. Open to makers of tabletop / RPGs. Let the Gumbo Bros serve you NYC's most legit taste of Louisiana!
Ingredients of NYC Gumbo
- It's 1 pound of Spicy Sausage (Conecuh or Andouille).
- It's 1 pound of Shrimp (or Chicken Breast).
- You need 1 cup of Rice (Un-cooked).
- You need 1/4 cup of Unsalted Butter.
- It's 1/2 cup of Flour (all-purpose).
- Prepare 1/4 cup of Canola Oil.
- It's 3 Cups of Yellow Onions (2 Medium Onion / Chopped).
- Prepare 1 Cup of Celery Stalks (3 sticks / Chopped).
- You need 1 1/2 Cups of Green Bell Peppers (2 Peppers / Chopped).
- Prepare 2 teaspoons of Garlic (2 Cloves).
- It's 1 pound of fresh Okra (or Zucchini).
- You need 14 ounces of Tomatoes (or Diced Can).
- You need 1 tablespoon of Creole seasoning.
- Prepare 1/2 tablespoon of Smoked Paprika.
- It's 1 tablespoon of Thyme.
- It's 1/4 cups of Parsley (Chopped).
- It's 1 tablespoon of Gumbo File.
- It's 3 of Bay Leaves.
- Prepare 2 teaspoons of Hot Sauce.
- It's 2 teaspoons of Worcestershire Sauce.
- Prepare 1 tablespoon of Chicken Bouillon powder (or 1 cube).
- You need 6 cups of Chicken Stock.
Games Under the Manhattan Bridge Overpass We're a collective of indie game creators located in Dumbo, Brooklyn. We've formed within a GreenDesk coworking space to inspire and. Get directions, reviews and information for Gumbo NYC in Brooklyn, NY. We look forward to seeing you soon! ⬇ Download gumbo - stock picture and images in the best photography agency ✔ reasonable prices ✔ millions of high quality and royalty-free stock photos and images.
NYC Gumbo instructions
- Ingredient Prep (20 min): In this section we will prepare the ingredients so you aren't running around mid cooking. This whole dish takes place in a large Dutch Oven, keeping the stove peaceful and cleaner. The Okra can be a bit slimy. Soaking it in vinegar for 30 min with a wash. Grill on a high heat and cut. 1. Chop Celery 2. Chop Onion 3. Chop Peppers 4. Cut Okra into 1/2in. pieces 5. Mince Garlic 6. Chop Parsley 7. Chop Tomatoes 8. Spice Chicken (Salt and Pepper) 9. Cut up Sausage.
- Meat Cook (20 min): We will be cook out meats first. If you chose the Shrimp route, that will be cooked at the end. When removing the meat, leave the fond (meat drippings). 1. Add oil to the Dutch Oven on a medium-high heat. 2. Cook the chicken on both sides until brown (4-5 min per side) 3. Remove the chicken and add the Sausage. 4. While Sausage cooks, move around so both sides of pieces are browned 5. Remove Sausage, leaving the fond..
- Making the Roux (20-30 min): This will be our gumbo base. We MUST keep and eye on this since it can burn. Add the Butter (1/4 cup), Oil (1/4 cup) to the Dutch Oven with the fond. Whisk the Flour (1/2 cup) as we add it to the roux. Now bring the roux to a medium heat and whisking for 20-30 min, until a caramel color. Once finished, remove from the stove to let it cool for a little bit. (not sure how long though...).
- Adding the Trinity (8-10 min): Add and Cook the following for 8-10 min. Stir too! - Onion - Celery - Green Peppers - Garlic.
- Adding Some More (5 min): Add and Cook the following for 5 min again. More stirring! - Sausage - Chicken (if you have it) - Creole Seasoning (1 Tbsp.) - Paprika (1/2 Tbsp.) - Thyme (1 Tbsp.) - Bay Leaves (3) - Chicken Bouillon (1 cube or tsp.).
- Adding the Rest and Simmer(2 Hours): After the final ingredient below. Bring this beast to a boil then reduce to low heat and simmer for 2 hours. - Tomatoes - Chicken Stock - Worcestershire - Hot Sauce.
- Post Simmer Step (5 min) Remove Bay Leaves and add if you have shrimp, add it to the gumbo to cook for 5 min..
- Finish and Serve: Add Parsley, and Gumbo powder. Serve.
It's a Gumbo Classic Country Weekend! Chicken Gumbo, made in the one pot tradition of Cajun style. A delicious and easy gumbo made with a roux base, the trinity of vegetables and using a whole chicken and full flavor andouille sausage. New Orleans Gumbo has been called the greatest contribution of Louisiana kitchens to American cuisine. It is the quintessential dish of New Orleans with many versions of it.