Ingredients with Measurements:
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 can (28 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 4 cups seafood or chicken broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 lb crabmeat, picked over for shells
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped scallions
- Cooked white rice, for serving
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or whisk
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the flour and whisk constantly until the mixture turns a dark brown color, about 15-20 minutes.
2. Add the onion, 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 diced tomatoes, tomato sauce, seafood or chicken broth, thyme, oregano, paprika, and cayenne pepper to the pot. Stir to combine and bring the mixture to a simmer.
4. Reduce the heat to low and let the gumbo simmer for 30-40 minutes, or until the flavors have melded together and the vegetables are tender.
5. Add the crabmeat to the pot and stir gently to combine. Cook for an additional 5-7 minutes, or until the crabmeat is heated through.
6. Season the gumbo with salt and black pepper to taste. Stir in the chopped parsley and scallions.
7. Serve the gumbo over cooked white rice.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour 15 minutes
Temperature:
- Stovetop: medium heat for browning flour, then low heat for simmering gumbo
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 18g
- Cholesterol: 80mg
- Sodium: 1200mg
- Total carbohydrates: 26g
- Dietary fiber: 4g
- Sugars: 9g
- Protein: 23g
Substitutions for ingredients:
- Vegetable oil: canola oil or grapeseed oil
- All-purpose flour: gluten-free flour blend or cornstarch
- Crabmeat: shrimp, crawfish, or a combination of seafood
- Seafood or chicken broth: vegetable broth or water with seafood or chicken bouillon cubes
Variations:
- Add sliced andouille sausage for a spicy kick
- Use okra instead of flour as a thickener
- Add file powder for a traditional Creole flavor
- Use a combination of seafood, such as shrimp, crawfish, and crabmeat
Tips and tricks:
- Be patient when browning the flour, as it can take some time to turn a dark brown color.
- Use a wooden spoon or whisk to stir the gumbo, as metal utensils can react with the acidic tomatoes.
- Pick over the crabmeat carefully to remove any shells or cartilage before adding it to the gumbo.
Storage instructions:
- Store leftover gumbo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat gumbo in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the gumbo in individual bowls with a scoop of white rice on top.
- Garnish with additional chopped parsley and scallions.
Pairings:
- Serve with a side of crusty bread or cornbread.
Suggested side dishes:
- Collard greens
- Roasted sweet potatoes
- Corn on the cob
Troubleshooting advice:
- If the gumbo is too thick, add more broth or water to thin it out.
- If the gumbo is too thin, simmer it for a longer period of time to reduce and thicken the sauce.
Food safety advice:
- Make sure to cook the gumbo to an internal temperature of 165°F to ensure that the seafood is fully cooked.
Food history:
- Gumbo is a traditional dish from Louisiana that combines African, French, and Native American culinary influences.
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve hot and enjoy as a main course for lunch or dinner.
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Region: Louisiana