And med and og pølse gumbo med brunt og hvitt ris
Lær hvordan du lager en smakfull and and pølse gumbo med deilig brunt og hvitt ris. Perfekt for en mettende hovedrett. Enkelt og velsmakende oppskrift.
Vær den første til å vurdere denne oppskriften!
Kalorier550 kcal
Total tid80 min
Forberedelse20 min
Steketid60 min
Porsjoner4
NivåMiddels
hovedrett
Om denne retten
Denne gumbo-retten er en tradisjonell, skikkelig komfortmat fra Louisiana, hvor krydderet og fargene maler et bilde av det lune, rike kjøkkenets rike historie. Smaksopplevelsen er dypere enn de fleste gumboer, takket være den langsomme simrekokningen som utvikler en usedvanlig kompleks saus med en myk og fyldig tekstur.
Ingredienser
4 porsjoner
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Ingredienser
4 porsjoner
- To 2495 gram and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to and to
Fremgangsmåte
- 1For å lage gumbo: Prikk andeskinnet på anden over hele overflaten med tuppen av en kniv. I en tykk jernpanne brun pølse og and i porsjoner over moderat høy varme, overfør etter hvert som de blir brune til tørkepapir for å renne av. Kombiner pølse og and med buljong og vann i en 6-gallons kjele og la det småkoke.
- 2Prikk andeskinnet på anden over hele overflaten med tuppen av en kniv. I en tykk jernpanne brun pølse og and i porsjoner over moderat høy varme, overfør etter hvert som de blir brune til tørkepapir for å renne av. Kombiner pølse og and med buljong og vann i en 6-gallons kjele og la det småkoke.
- 3Hell av alt unntatt 1/4 kopp fett fra pannen. Tilsett mel og kok roux over moderat lav varme, rør konstant, til det er en nyanse mørkere enn peanøttsmør, ca. 30 minutter. Tilsett løk, selleri og paprika og kok, rør av og til, til grønnsakene er sprø-møre. Tilsett grønnsaksblandingen i kjelen og rør til rouxen er oppløst. La gumboen småkoke, uten lokk, i 2 timer og avkjøl helt. Kjøl ned anden, kast skinn og bein. La gumboen stå i kjøleskapet over natten. Gumbo kan lages 2 dager i forveien og oppbevares dekket og avkjølt. Fjern fettlaget på overflaten og varm opp gumboen med cayennepepper, vårløk og salt etter smak over moderat varme.
- 4Hell av alt unntatt 1/4 kopp fett fra pannen. Tilsett mel og kok roux over moderat lav varme, rør konstant, til det er en nyanse mørkere enn peanøttsmør, ca. 30 minutter. Tilsett løk, selleri og paprika og kok, rør av og til, til grønnsakene er sprø-møre. Tilsett grønnsaksbl
Tips og Varianter
- 1- Bruk kun mørk roux for å gi gumbooen den rike, nøtteaktige smaken
- 2- La gumbooen småkoke i minst 2 timer for å la smakene utvikle seg fullt ut
- 3- Frynt fersk vårløk over den ferdige gumbooen for en frisk, grønn kontrast
Serveringsforslag
Server gumbooen med et dryss av finhakket vårløk, et glass iskaldt øl og et godt skudd tabasco for en komplett Sør-Louisana-opplevelse.
Ofte stilte spørsmål
Hvordan lager man And med and og pølse gumbo med brunt og hvitt ris?▼
Følg vår trinnvise oppskrift ovenfor for å lage And med and og pølse gumbo med brunt og hvitt ris. Start med å samle alle ingrediensene, og følg deretter stegene i rekkefølge for best resultat.
Hvor lang tid tar det å lage And med and og pølse gumbo med brunt og hvitt ris?▼
Total tilberedningstid for And med and og pølse gumbo med brunt og hvitt ris er omtrent 80 minutter. Selv om det tar litt tid, er resultatet verdt ventetiden.
Hvor mange porsjoner gir denne oppskriften?▼
Oppskriften gir 4 porsjoner. Du kan enkelt justere mengden opp eller ned ved å bruke porsjonsjustereren i ingredienslisten ovenfor.
Er And med and og pølse gumbo med brunt og hvitt ris vanskelig å lage?▼
Denne oppskriften har middels vanskelighetsgrad. Med litt erfaring i kjøkkenet og ved å følge stegene nøye, vil du klare det fint.
Hvor mange kalorier er det i And med and og pølse gumbo med brunt og hvitt ris?▼
En porsjon av And med and og pølse gumbo med brunt og hvitt ris inneholder omtrent 550 kcal. Dette er en balansert rett med moderat kaloriinnhold.
