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Recipe courtesy of Krazy Fish
Recipe courtesy of Krazy Fish
Gumbo
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- Level: Intermediate
- Total: 9 hr 30 min (includes resting time)
- Active: 1 hr 30 min
- Yield: 10 to 20 servings
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- Level: Intermediate
- Total: 9 hr 30 min (includes resting time)
- Active: 1 hr 30 min
- Yield: 10 to 20 servings
Ingredients
Directions
- Add the salt and 1 gallon water to a large pot and bring to a boil. Add the cactus and cook until it changes color, 5 to 7 minutes. Strain the cactus and let rest in the refrigerator overnight.
- Heat a skillet over medium heat with some oil and saute the cactus until completely dry. Reserve. In a separate pan over medium heat, start making a roux by adding the flour, butter and 1/2 cup oil. Cook, stirring continuously, until it smells like popcorn, 20 to 25 minutes.
- Put another large pot with some oil over medium heat. Add the celery, onions and green and red peppers, and cook until they start to brown, 5 to 10 minutes. Add the garlic and cook for 2 minutes more. Add the roux, chicken stock, garam masala, Cajun seasoning and curry powder, and stir to combine. Bring to a simmer and cook until thickened. Add the chicken, pork and reserved cactus, and simmer on low heat until the flavors have melded, at least 1 hour.
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