Ingredients with Measurements:
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 pound andouille sausage, sliced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/2 teaspoon cayenne pepper
- Salt and black pepper, to taste
- 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 flour and stir constantly until the mixture turns a dark brown color, about 20-25 minutes.
2. Add the onion, bell pepper, celery, and garlic to the pot and cook until the vegetables are soft, about 5-7 minutes.
3. Add the andouille sausage and chicken to the pot and cook until the chicken is browned on all sides, about 5-7 minutes.
4. Add the chicken broth, thyme, oregano, bay leaf, cayenne pepper, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 45 minutes.
5. Remove the bay leaf from the pot and stir in the chopped parsley.
6. Serve the gumbo over cooked white rice.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories: 480
Fat: 28g
Saturated Fat: 7g
Cholesterol: 110mg
Sodium: 1800mg
Carbohydrates: 29g
Fiber: 2g
Sugar: 3g
Protein: 26g
Substitutions for ingredients:
- Vegetable oil can be substituted with canola oil or peanut oil.
- All-purpose flour can be substituted with gluten-free flour or cornstarch.
- Andouille sausage can be substituted with any spicy sausage.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Seafood gumbo: Add shrimp, crab, and/or oysters to the gumbo during the last 10 minutes of cooking.
- Vegetarian gumbo: Omit the andouille sausage and chicken and add more vegetables, such as okra, tomatoes, and mushrooms.
- Turkey gumbo: Substitute cooked turkey for the chicken.
Tips and tricks:
- Stir the flour constantly while cooking to prevent it from burning.
- Use a wooden spoon to stir the gumbo to prevent the roux from sticking to the bottom of the pot.
- Serve the gumbo with hot sauce and/or Worcestershire sauce for added flavor.
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 medium heat until heated through.
Presentation ideas:
Serve the gumbo in a large bowl with a scoop of white rice in the center. Garnish with chopped parsley.
Garnishes:
Chopped parsley, hot sauce, Worcestershire sauce
Pairings:
Cornbread, garlic bread, beer
Suggested side dishes:
Collard greens, roasted vegetables, mac and cheese
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 longer to reduce the liquid.
- If the gumbo is too spicy, reduce the amount of cayenne pepper or add more rice to balance out the heat.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftover gumbo in the refrigerator within 2 hours of cooking.
- Reheat leftover gumbo to an internal temperature of 165°F before serving.
Food history:
Gumbo is a traditional dish from Louisiana that originated in the 18th century. It is a stew-like dish that typically includes a roux, vegetables, meat or seafood, and spices. Gumbo is often served over rice and is a staple in Cajun and Creole cuisine.
Flavor profiles:
Spicy, savory, rich
Serving suggestions:
Serve the gumbo with a side of cornbread and a cold beer for a classic Southern meal.
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Region: Louisiana