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
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- Salt and black pepper to taste
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped green onions
- Cooked white rice, for serving
Special equipment needed:
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or whisk
- Sharp knife and cutting board
Step-by-step instructions:
1. In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the flour and stir constantly with a wooden spoon or whisk until the mixture turns a dark brown color, about 20-25 minutes.
2. Add the chopped onion, green bell pepper, celery, and garlic to the pot and stir to combine. Cook for 5-7 minutes, or until the vegetables are softened.
3. Add the sliced andouille sausage and chicken to the pot and stir to combine. Cook for 5-7 minutes, or until the chicken is no longer pink.
4. Pour in the chicken broth and diced tomatoes, and add the bay leaves, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour, stirring occasionally.
6. Remove the bay leaves and discard. Stir in the chopped parsley and green onions.
7. Serve the gumbo over cooked white rice.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Cook over medium heat until boiling, then reduce to low heat and simmer.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 20g
Protein: 30g
Sodium: 1200mg
Sugar: 4g
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as chorizo or kielbasa.
- You can use bone-in chicken thighs or chicken breasts instead of boneless, skinless chicken thighs.
- If you don't have dried thyme or oregano, you can use fresh herbs instead.
Variations:
- You can add shrimp to the gumbo during the last 10 minutes of cooking.
- You can add okra to the gumbo for a traditional Louisiana-style gumbo.
- You can use turkey or duck instead of chicken.
Tips and tricks:
- Make sure to stir the flour and oil constantly to prevent burning.
- Use a sharp knife to cut the chicken and sausage into bite-sized pieces.
- If the gumbo is too thick, you can add more chicken broth to thin it out.
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 or individual bowls, with a scoop of white rice in the center.
Garnishes:
Garnish the gumbo with chopped fresh parsley and green onions.
Pairings:
Serve the gumbo with a crusty baguette and a side salad.
Suggested side dishes:
- Cornbread
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the gumbo is too thin, you can add a slurry of equal parts cornstarch and water to thicken it.
- If the gumbo is too thick, you can add more chicken broth to thin it out.
Food safety advice:
- Make sure to cook the chicken and sausage to an internal temperature of 165°F to ensure they are fully cooked.
- Store leftover gumbo in the refrigerator within 2 hours of cooking.
Food history:
Gumbo is a traditional Louisiana dish that originated in West Africa. It was brought to Louisiana by African slaves and has since become a staple in Cajun and Creole cuisine.
Flavor profiles:
This gumbo is savory, spicy, and slightly smoky, with a rich and hearty broth.
Serving suggestions:
Serve the gumbo with a side of white rice and a sprinkle of chopped fresh parsley and green onions.
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Region: Louisiana