POTATO GUMBO
Provided by Roger Mooking
Time 1h5m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the potato gumbo:
- Heat 1 tablespoon vegetable oil in a large high-sided saute pan over medium heat.
- Add the onions and saute until golden brown. Add the garlic and smoked bacon and continue to saute.
- Once the bacon has cooked and becomes crisp, add the celery, Swiss chard stems, and green pepper, saute until tender. Remove the bacon mixture from the pan, put in a bowl and set aside.
- Heat the remaining vegetable oil in the same saute pan, add the flour and bay leaves.
- Stir with a wooden spoon incorporating the flour and oil to form a paste. Cook until the flour becomes brown and nutty in color. Add the chicken stock, water, and cayenne, stir.
- Add the potatoes and reserved bacon mixture to the liquid. Cook over medium heat until the potatoes are tender and the liquid reduces, achieving a thick consistency, approximately 30 minutes.
- Add the Swiss chard leaves, season with salt, and pepper, cooking until the leaves are wilted, serving.
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Varasa Annvire
[email protected]I would not recommend this recipe to anyone.
saidu yahays saidu yahaya
[email protected]This gumbo is a waste of time. It's not even close to being authentic.
Sumi Akhter
[email protected]I followed the recipe exactly and the gumbo turned out bland. I had to add a lot of salt and pepper to make it taste good.
AUGUSTUS AKUSIONWU
[email protected]This gumbo is a bit too salty for my taste. I would recommend using less salt.
Mijan Khan
[email protected]I added some corn to the gumbo and it was delicious! I also used a different type of sausage, a spicy Italian sausage.
Juliar Ewoe Kudoafor
[email protected]I'm not a fan of the texture of okra, so I blended it before adding it to the gumbo. This made the gumbo smooth and creamy.
Boris Blaze
[email protected]This gumbo is a great way to use up leftover potatoes. I had some mashed potatoes in the fridge and I just added them to the gumbo.
Muntazir Malik
[email protected]I'm a vegetarian, so I used vegetable broth instead of chicken broth. The gumbo was still very flavorful.
Timothy Kerowa
[email protected]I made this gumbo in a slow cooker and it turned out great! I just threw all the ingredients in the slow cooker and cooked it on low for 8 hours.
hasan shamsi
[email protected]This gumbo is a bit spicy for my taste, but I still enjoyed it. I would recommend using less cayenne pepper if you don't like spicy food.
stefan hrihorciuc
[email protected]I'm not a big fan of okra, so I omitted it from the recipe. The gumbo was still delicious!
Hk. Sabbir
[email protected]I added some chicken to the gumbo and it was even better! I also used a smoked sausage instead of the andouille sausage.
Bennie Sowellyyy
[email protected]I followed the recipe exactly and it turned out perfectly. The gumbo was thick and flavorful, and the potatoes were cooked to perfection.
Santhi Vijayasundara
[email protected]This is the best potato gumbo I've ever had! The flavors are so rich and delicious. I highly recommend this recipe.
Malik shahbaz Malik shahbaz
[email protected]I made this gumbo last night and it was a hit! My family loved the creamy broth and the tender potatoes. I will definitely be making this again.
Bimbo Olanrewaju
[email protected]This potato gumbo is a delicious and hearty dish that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences.