Dodatek
Gumbo Greens
1 godz. 15 minPorcje: 6Nutri-Score C€€
C
1 godz. 15 min
1 godz. 15 minGumbo Greens
przepis od
lotus_goddess222
@lotus_goddess222
1 przepis
1 import
ugotowano 0 razy
czego potrzebujesz
Składniki
collard greens (stems removed, leaves chopped)Warzywa i owoce900 g
smoked turkey wings (cut into pieces)Mięso2 kawałki- andouille sausage (sliced)Mięso200 g
onion (diced)Warzywa i owoce1 kawałek- green bell pepper (diced)Warzywa i owoce1 kawałek
- celery (diced)Warzywa i owoce3 kawałki
garlic (minced)Warzywa i owoce4 kawałki
all-purpose flourSpiżarnia40 g- vegetable oilSpiżarnia60 ml
- chicken stockSpiżarnia1 litr
smoked paprikaPrzyprawy5 g- cayenne pepperPrzyprawy2 g
- onion powderPrzyprawy4 g
garlic powderPrzyprawy4 g
dried thymePrzyprawy3 g- bay leavesPrzyprawy2 kawałki
saltPrzyprawy8 g
black pepper (ground)Przyprawy3 g- hot sauceSpiżarnia15 ml
na porcję
Wartości odżywcze
195kcal
- Węglowodany
- 9 g
- Białko
- 10 g
- Tłuszcz
- 13 g
czego użyjesz
Przybory
Garnek
Patelnia
wooden spoon- knife
cutting board
krok po kroku
Przygotowanie
- Krok 1
Make the roux
- Heat the oil in a stockpot over medium heat.
- Whisk in the flour and cook, stirring constantly, until deep brown and nutty.
- Krok 2
Build the base
- Add the onion, bell pepper and celery to the roux and cook until softened.
- Stir in the garlic and cook until fragrant.
- Krok 3
Add the stock and seasoning
- Slowly pour in the chicken stock, whisking to avoid lumps.
- Stir in the smoked paprika, cayenne, onion powder, garlic powder, thyme, bay leaves, salt and pepper.
- Krok 4
Simmer the turkey
- Add the smoked turkey wings and bring to a simmer.
- Cover and cook until the meat is tender and the broth is flavorful.
- Krok 5
Cook the greens
- Add the collard greens and press them down into the liquid.
- Cover and simmer until the greens are tender.
- Krok 6
Finish with sausage
- Brown the andouille sausage in a frying pan.
- Stir the sausage and hot sauce into the greens and simmer briefly.
- Krok 7
Serve
- Taste and adjust the seasoning.
- Serve hot with the pot likker.