{"id":951,"date":"2022-11-18T21:09:20","date_gmt":"2022-11-18T20:09:20","guid":{"rendered":"http:\/\/www.giselecooking.com\/?p=951"},"modified":"2022-11-18T21:09:20","modified_gmt":"2022-11-18T20:09:20","slug":"cotis-fumees-au-gombo","status":"publish","type":"post","link":"https:\/\/www.giselecooking.com\/index.php\/2022\/11\/18\/cotis-fumees-au-gombo\/","title":{"rendered":"COTIS FUMEES AU GOMBO"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Le gombo est un l\u00e9gume que je ne consomme que depuis d\u00e9cembre 2021. Avant cela, j\u2019avais un blocage \u00e0 cause de son aspect visqueux. J\u2019ai cependant appris \u00e0 le cuisiner diff\u00e9remment pour \u00e9viter cette apparence gluante que certains n\u2019appr\u00e9cient pas.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">J\u2019ai pr\u00e9c\u00e9demment propos\u00e9 une version avec la queue de b\u0153uf. Aujourd&rsquo;hui, je viens avec une version totalement improvis\u00e9e \u00e0 base de cotis fum\u00e9es, version qui a eu \u00e9norm\u00e9ment de succ\u00e8s sur mes r\u00e9seaux sociaux.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">INGREDIENTS<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500g de cotis fum\u00e9es<\/li>\n\n\n\n<li>2 grosses tomates fra\u00eeches (env 200g)<\/li>\n\n\n\n<li>1 oignon<\/li>\n\n\n\n<li>4 gousses d&rsquo;ail<\/li>\n\n\n\n<li>1 morceau de gingembre de la taille d&rsquo;un pouce<\/li>\n\n\n\n<li>1 poign\u00e9e de persil plat<\/li>\n\n\n\n<li>100g de gombo<\/li>\n\n\n\n<li>1 c\u00e0c de poivre blanc<\/li>\n\n\n\n<li>1 c\u00e0c de muscade moulue<\/li>\n\n\n\n<li>2 cubes de bouillon d&rsquo;agneau Knorr (ou sel ou bouillon au choix)<\/li>\n\n\n\n<li>2 feuilles de laurier<\/li>\n\n\n\n<li>1 piment antillais (facultatif)<\/li>\n\n\n\n<li>Huile d&rsquo;olive<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">PREPARATION<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Mettez les cotis dans une casserole et ajoutez l&rsquo;eau bouillante. Laissez bouillir pendant 10min. \u00c9gouttez et r\u00e9servez de c\u00f4t\u00e9.<\/li>\n\n\n\n<li>Mixez les tomates, l&rsquo;oignon, l&rsquo;ail, le gingembre et le persil. R\u00e9servez la mixture de c\u00f4t\u00e9.<\/li>\n\n\n\n<li>Chauffez un peu d&rsquo;huile d&rsquo;olive dans une sauteuse. Une fois chaude ajoutez la 1\/2 ou le 3\/4 de la mixture de tomates (en fonction de la consistance souhait\u00e9e pour votre sauce).&nbsp; Faire revenir pendant quelques minutes.<\/li>\n\n\n\n<li>Ajoutez le poivre, la muscade et les cubes \u00e9miett\u00e9s. Laissez mijoter en remuant des temps en temps. La sauce est cuite lorsque l&rsquo;huile commence \u00e0 remonter \u00e0 la surface.<\/li>\n\n\n\n<li>Ajoutez les cotis.&nbsp; M\u00e9langez quelques minutes. Ajoutez environ 500ml d\u2019eau et laissez mijoter jusqu&rsquo;\u00e0 ce que la sauce r\u00e9duise un peu.<\/li>\n\n\n\n<li>Pendant ce temps, nettoyez et coupez les gombos en rondelles. Lorsque la sauce a un peu r\u00e9duit, ajoutez les gombos et le piment.&nbsp; Laissez mijoter \u00e0 d\u00e9couvert sur feu moyen pendant 15-20min.<\/li>\n\n\n\n<li>Eteignez le feu si vous ne souhaitez pas une sauce tr\u00e8s gluante<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Le gombo est un l\u00e9gume que je ne consomme que depuis d\u00e9cembre 2021. Avant cela, j\u2019avais un blocage \u00e0 cause de son aspect visqueux. J\u2019ai cependant appris \u00e0 le cuisiner diff\u00e9remment pour \u00e9viter cette apparence gluante que certains n\u2019appr\u00e9cient pas. J\u2019ai pr\u00e9c\u00e9demment propos\u00e9 une version avec la queue de b\u0153uf. Aujourd&rsquo;hui, je viens avec une version totalement improvis\u00e9e \u00e0 base de cotis fum\u00e9es, version qui a eu \u00e9norm\u00e9ment de succ\u00e8s sur mes r\u00e9seaux sociaux. INGREDIENTS PREPARATION<\/p>\n","protected":false},"author":2,"featured_media":952,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[],"class_list":["post-951","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-viandes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>COTIS FUMEES AU GOMBO - Gisele Cooking<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/www.giselecooking.com\/index.php\/2022\/11\/18\/cotis-fumees-au-gombo\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"COTIS FUMEES AU GOMBO - Gisele Cooking\" \/>\n<meta property=\"og:description\" content=\"Le gombo est un l\u00e9gume que je ne consomme que depuis d\u00e9cembre 2021. Avant cela, j\u2019avais un blocage \u00e0 cause de son aspect visqueux. J\u2019ai cependant appris \u00e0 le cuisiner diff\u00e9remment pour \u00e9viter cette apparence gluante que certains n\u2019appr\u00e9cient pas. J\u2019ai pr\u00e9c\u00e9demment propos\u00e9 une version avec la queue de b\u0153uf. Aujourd&rsquo;hui, je viens avec une version totalement improvis\u00e9e \u00e0 base de cotis fum\u00e9es, version qui a eu \u00e9norm\u00e9ment de succ\u00e8s sur mes r\u00e9seaux sociaux. 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