AuthorBiteSizedMunggo + Gumbo = A new favorite stew
Mix all the ingredients in a bowl. Store in an air-tight jar and set aside.
In a large stew pot over medium-low heat pour the oil and mix in the flour. Continue to stir the mixture to avoid it from burning.
When the roux has turned to a dark chocolate color, mix in the onions, garlic, celery, bell peppers, and okra. Sauté until the vegetables have softened, about 5-7 minutes.
Pour in the chicken stock and mix in the Cajun seasoning and bay leaves. Bring the pot to a boil then let it simmer for at least 1/ ½ hours.
When the stew has thickened a bit add the monggo beans. Let it simmer until the beans have gone tender. If the stew has turned too thick add more chicken stock and adjust seasoning with cajun seasoning, salt, and black pepper.
Add the chicken, shrimps, and clams. Add in the sili leaves for five minutes before turning off the heat.
Serve stew with white rice and top with shredded smoked tinapa and spring onions. Serve with fish sauce on the side.
Ingredients
Directions
Mix all the ingredients in a bowl. Store in an air-tight jar and set aside.
In a large stew pot over medium-low heat pour the oil and mix in the flour. Continue to stir the mixture to avoid it from burning.
When the roux has turned to a dark chocolate color, mix in the onions, garlic, celery, bell peppers, and okra. Sauté until the vegetables have softened, about 5-7 minutes.
Pour in the chicken stock and mix in the Cajun seasoning and bay leaves. Bring the pot to a boil then let it simmer for at least 1/ ½ hours.
When the stew has thickened a bit add the monggo beans. Let it simmer until the beans have gone tender. If the stew has turned too thick add more chicken stock and adjust seasoning with cajun seasoning, salt, and black pepper.
Add the chicken, shrimps, and clams. Add in the sili leaves for five minutes before turning off the heat.
Serve stew with white rice and top with shredded smoked tinapa and spring onions. Serve with fish sauce on the side.
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