Ingredients with Measurements:
- 1 lb ground pork
- 1 lb ground beef
- 1 lb goetta, sliced
- 1 cup all-purpose flour
- 1 cup vegetable oil
- 1 onion, diced
- 1 green bell pepper, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 1 can diced tomatoes (14.5 oz)
- 1 can tomato sauce (8 oz)
- 6 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp cayenne pepper
- Salt and pepper to taste
- Cooked white rice for serving
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the ground pork and beef over medium heat until browned. Remove from the pot and set aside.
2. In the same pot, heat the vegetable oil over medium heat. Add the flour and stir constantly until the mixture turns a dark brown color, about 10-15 minutes.
3. Add the onion, bell pepper, celery, and garlic to the pot and cook until the vegetables are tender, about 5-7 minutes.
4. Add the diced tomatoes, tomato sauce, chicken broth, thyme, oregano, paprika, cayenne pepper, salt, and pepper to the pot. Stir to combine.
5. Add the cooked ground pork and beef, along with the sliced goetta, to the pot. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, stirring occasionally.
7. Serve the goetta gumbo over cooked white rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 1-2 hours
Temperature:
- Medium heat for cooking the ground pork and beef
- Medium heat for cooking the vegetables
- Low heat for simmering the gumbo
Serving size:
- Makes 8-10 servings
Nutritional information:
- Calories per serving: 450
- Fat: 25g
- Carbohydrates: 25g
- Protein: 30g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground pork and beef.
- Andouille sausage can be used instead of goetta.
Variations:
- Add shrimp or crawfish to the gumbo for a seafood twist.
- Use different spices and seasonings to customize the flavor of the gumbo.
Tips and tricks:
- Stir the flour constantly when making the roux to prevent burning.
- Use a wooden spoon or spatula to stir the gumbo to prevent the goetta from breaking apart.
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 a large bowl with a scoop of white rice in the center.
Garnishes:
- Chopped green onions or parsley can be sprinkled on top of the gumbo for added flavor and color.
Pairings:
- Serve the gumbo with a side of cornbread or crusty bread for dipping.
Suggested side dishes:
- Collard greens or okra can be served as a side dish to complement the gumbo.
Troubleshooting advice:
- If the gumbo is too thick, add more chicken broth or water to thin it out.
- If the gumbo is too thin, simmer it for longer to reduce the liquid.
Food safety advice:
- Make sure the ground pork and beef are cooked to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
- Goetta is a traditional German-American breakfast sausage that originated in Cincinnati, Ohio.
Flavor profiles:
- The goetta gumbo has a rich and savory flavor with a hint of spice from the cayenne pepper.
Serving suggestions:
- Serve the goetta gumbo as a main dish for dinner or as a hearty lunch.
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