- Chef's Knife Set (Essential for chopping vegetables and meat efficiently)
- Large Stockpot (Ideal for making large batches of gumbo)
- Wooden Spoon Set (Durable wooden utensil set, perfect for thick soups)
- Stainless Steel Ladle (Essential for serving gumbo)
- Chef's Tongs (For tossing and serving gumbo without spilling)
- Cutting Board (Heavy-duty cutting board designed for durability and sanitization)
- Gumbo Cooking Pot (Designed specifically for making gumbo, evenly distributes heat)
- Food Processor (Powerful processor useful for shrimp and vegetable prep)
- Digital Food Scale (For precise ingredient measurements)
- High Heat Rice Cooker (Non-stick electric rice cooker for perfect rice texture
1 cup vegetable oil
1 cup all purpose flour
6 large onions, chopped (about 12 cups)
6 red bell peppers, seeded, chopped (about 7 cups)
8 celery stalks, chopped (about 3 cups)
16 garlic cloves, chopped
1 teaspoon cayenne pepper
1 cup dry white wine
1/2 cup chopped fresh thyme
6 bay leaves
2 28-ounce cans diced tomatoes with juice
4 8-ounce bottles clam juice
4 cups low-salt chicken broth
4 pounds andouille sausage, cut crosswise into 1/2-inch-thick slices
3 pounds skinless boneless chicken thighs, cut into 1-inch cubes
2 16-ounce packages sliced frozen okra
4 pounds peeled deveined medium shrimp
Minced fresh Italian parsley
Steamed rice
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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