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 shrimp, peeled and deveined
- 1 pound crabmeat
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped green onions
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 8 cups seafood or chicken stock
- 1 cup okra, sliced
- 1/4 cup file powder (optional)
- Cooked white rice, for serving
Special equipment needed:
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula
- Chef's knife
- 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 until the mixture turns a dark brown color, about 20-30 minutes.
2. Add the onion, bell pepper, celery, and garlic to the pot and cook until the vegetables are softened, about 5-7 minutes.
3. Add the andouille sausage and cook for another 5 minutes.
4. Add the shrimp, crabmeat, parsley, green onions, bay leaves, thyme, oregano, paprika, cayenne pepper, black pepper, and salt to the pot and stir to combine.
5. Pour in the seafood or chicken stock and bring the mixture to a boil. Reduce the heat to low and let the gumbo simmer for 1 hour, stirring occasionally.
6. Add the okra to the pot and let it cook for another 30 minutes.
7. If using, sprinkle the file powder over the gumbo and stir to combine.
8. Serve the gumbo over cooked white rice.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
5. Temperature:
Medium heat for cooking the roux and vegetables, low heat for simmering the gumbo.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 540
Fat: 32g
Saturated Fat: 8g
Cholesterol: 200mg
Sodium: 1900mg
Carbohydrates: 26g
Fiber: 3g
Sugar: 5g
Protein: 38g
Substitutions for ingredients:
- You can use chicken or turkey sausage instead of andouille sausage.
- If you don't have fresh parsley or green onions, you can use dried versions instead.
- If you can't find file powder, you can omit it.
Variations:
- You can add other seafood such as crawfish or scallops to the gumbo.
- You can add diced tomatoes to the gumbo for a slightly different flavor.
- You can make a vegetarian version of the gumbo by omitting the seafood and sausage and using vegetable stock instead.
Tips and tricks:
- Be patient when making the roux, it takes time to get the right color.
- Use a wooden spoon or spatula to stir the roux to prevent it from burning.
- Don't overcook the shrimp or it will become tough.
- If the gumbo is too thick, you can add more stock to thin it out.
Storage instructions:
Store any 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 until heated through.
Presentation ideas:
Serve the gumbo in bowls with a scoop of white rice in the center.
Garnishes:
Sprinkle chopped fresh parsley or green onions over the top of the gumbo.
Pairings:
Serve the gumbo with a crusty French bread and a cold beer.
Suggested side dishes:
Serve the gumbo with a side salad or roasted vegetables.
Troubleshooting advice:
- If the roux burns, you will need to start over.
- If the gumbo is too thin, you can add more roux to thicken it up.
Food safety advice:
Make sure to cook the seafood and sausage to the appropriate temperature to prevent foodborne illness.
Food history:
Gumbo is a traditional dish from Louisiana that has African, French, and Spanish influences.
Flavor profiles:
This gumbo has a rich and savory flavor with a slightly spicy kick.
Serving suggestions:
Serve the gumbo as a main course for a hearty and satisfying meal.
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Region: American