Ingredients with Measurements:
- 1 pound Andouille sausage, sliced
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 green bell pepper, chopped
- 1 onion, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 6 cups chicken broth
- 1 pound shrimp, peeled and deveined
- 1/4 cup chopped fresh parsley
- 4 cups cooked white rice
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the Andouille sausage and cook until browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
2. Add the flour to the pot and stir constantly until it turns a dark brown color, about 10 minutes.
3. Add the bell pepper, onion, celery, and garlic to the pot and cook until the vegetables are softened, about 5 minutes.
4. Add the Worcestershire sauce, Cajun seasoning, thyme, oregano, cayenne pepper, black pepper, and salt to the pot and stir to combine.
5. Slowly pour in the chicken broth while stirring constantly to prevent lumps from forming. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
6. Add the cooked Andouille sausage and shrimp to the pot and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
7. Stir in the chopped parsley and serve the gumbo over cooked white rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Medium heat for cooking the sausage and vegetables
- Low heat for simmering the gumbo
Serving size:
- 6 servings
Nutritional information:
- Calories: 543
- Fat: 26g
- Carbohydrates: 44g
- Protein: 33g
- Sodium: 1933mg
- Sugar: 3g
Substitutions for ingredients:
- Andouille sausage can be substituted with any spicy sausage
- Chicken broth can be substituted with vegetable broth or water
- White rice can be substituted with brown rice or quinoa
Variations:
- Add diced tomatoes or okra to the gumbo for a different flavor and texture
- Use chicken instead of shrimp for a different protein source
- Add hot sauce or extra cayenne pepper for a spicier gumbo
Tips and tricks:
- Make sure to stir the flour constantly to prevent burning and lumps from forming
- Use a wooden spoon to stir the gumbo to prevent scratching the pot
- Let the gumbo simmer for at least 30 minutes to allow the flavors to develop
Storage instructions:
- Store leftover gumbo in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the gumbo in a pot over low heat, stirring occasionally, until heated through
Presentation ideas:
- Serve the gumbo in bowls with a scoop of white rice in the center
- Garnish with chopped green onions or sliced jalapenos
Pairings:
- Serve with a side of cornbread or crusty bread
Suggested side dishes:
- Cornbread
- Crusty bread
- Roasted vegetables
Troubleshooting advice:
- If the gumbo is too thick, add more chicken broth or water to thin it out
- If the gumbo is too thin, let it simmer for a longer period of time to reduce and thicken the liquid
Food safety advice:
- Make sure to cook the shrimp until they are pink and cooked through to prevent foodborne illness
Food history:
- Gumbo is a traditional dish from Louisiana that originated in the 18th century. It is a stew that typically contains meat, seafood, and vegetables, and is thickened with a roux.
Flavor profiles:
- Spicy, savory, and hearty
Serving suggestions:
- Serve the gumbo as a main dish for lunch or dinner
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Region: Louisiana