A comforting Southern classic with a bold twist, this Gumbo with
Del Pueblo Salami infuses traditional Creole flavors with the rich, smoky character of seasoned salami. It’s a hearty, slow-simmered dish that delivers deep flavor in every spoonful.
Ingredients
- 1 Cup all purpose flour
- ¾ Cup egetable oil
- 1 Large onion finely chopped
- 1 Large green bell pepper finely chopped
- 2 Stalks celery ribs Finely chopped
- 1 tbsp Thyme
- 4 Cloves minced garlic
- 1 tsp Paprika
- 2 Bay leaves
- ½ tsp Cayenne pepper
- 4 ½ Cups Chicken broth room temp
- 1 lb Boneless, skinless chicken thigh
- 1 lb Del Pueblo Salami cubed
- 4 Stalks of scallions sliced
- 1 tsp White vinegar
- 1 tsp Hot sauce
- Salt to taste
- Black pepper to taste
Instructions
- In a deep, large saucepan, add oil and flour, with a whisk or wooden spoon mix and cook mixture for about 8 minutes or until a mocha color is achieved.
- Bring the heat to medium and add the onions, peppers, celery, thyme, and cook for about 3 minutes.
- Add garlic, paprika, bay leaves, cayenne, and cubed Del Pueblo Salami, mix and cook for about 2 minutes.
- At this point you want to add the stock and a pinch or two of salt. With a whisk, make sure everything is mixed in, add chicken and salami and bring to a boil.
- Once a rolling boil is achieved, lower the heat to medium-low and simmer with the lid on for 15-17 minutes.
- Remove chicken and let it cool down, shred chicken and add it to the pot along with the scallions, vinegar, hot sauce and a pinch of black pepper. And shredded chicken and adjust flavor with salt. Cook for another 10 minutes.
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