what is the difference between gumbo and jamjablia?
- RainLv 71 decade agoFavorite Answer
Gumbo Ya Ya Recipe
* 5 to 6 pounds chicken parts
* cayenne pepper
* garlic powder
* 2 1/2 cups flour
* 1 cup vegetable oil
* 2 cups onions, coarsely chopped
* 1 1/2 cups celery, coarsely chopped
* 2 cups green pepper, coarsely chopped
* 6 cups chicken broth
* 1 1/2 teaspoons fresh garlic, minced
* 1 pound andouille sausage finely diced, or another smoked sausage such as Kielbasa
* 4 cups hot cooked rice
Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken. Season with salt, cayenne pepper and garlic powder and let stand at room temperature for 30 minutes. Measure flour into a large paper bag. Add chicken pieces and shake until well-coated. Remove chicken and set remaining flour aside for the roux.
In a large skillet, brown chicken in very hot oil, remove chicken from the oil and set aside. Stir oil remaining in the skillet with a wire whisk to loosen any brown bits remaining in the bottom of the pan. Whisk in 1 cup of the remaining flour and whisk constantly over medium heat until the roux becomes dark brown. Be sure to stir constantly and do not let this mixture burn. It will probably take from 15 to 25 minutes. Remove from heat; add onions, celery and green bell pepper. Continue to cook, stirring constantly, until vegetables are tender.
Transfer roux and vegetables to a large heavy saucepan. Add stock to roux and vegetables and bring to a boil, stirring. Lower heat to a quick simmer and add garlic, sausage and chicken. Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours.
Adjust seasonings and serve in bowls over the rice.
- David CLv 61 decade ago
Gumbo is a soup/stew that has a dark roux as it's backbone. Chicken, Fish, shellfish complete the dish. Made well, it is one of the greatest dishes on earth.
Jambalaya is a meat based dish (African word for ham is Jabon)
Usually tomatoes are the backbone of this dish and there is no Roux.
Many different meats now replace the original ham. Usually searved with rice.