Ingredients with Measurements:
- 1 lb hot links, sliced
- 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 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper
- Salt and black pepper to taste
- 1 lb shrimp, peeled and deveined
- 1/4 cup chopped fresh parsley
- Cooked 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.
2. Add the sliced hot links and cook until browned, about 5 minutes. Remove the hot links with a slotted spoon and set aside.
3. Add the flour to the pot and whisk constantly until it turns golden brown, about 10 minutes.
4. Add the chopped onion, green bell pepper, celery, and garlic to the pot and cook until softened, about 5 minutes.
5. Add the diced tomatoes, chicken broth, Worcestershire sauce, smoked paprika, dried thyme, cayenne pepper, salt, and black pepper to the pot. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
7. Add the hot links and shrimp to the pot and cook until the shrimp turn pink, about 5 minutes.
8. Stir in the chopped parsley.
9. Serve the hot link gumbo over cooked rice.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
Medium heat for cooking
Serving size:
6 servings
Nutritional information:
Calories: 460
Fat: 29g
Saturated Fat: 8g
Cholesterol: 180mg
Sodium: 1700mg
Carbohydrates: 19g
Fiber: 2g
Sugar: 5g
Protein: 30g
Substitutions for ingredients:
- Hot links can be substituted with any spicy sausage.
- Vegetable oil can be substituted with any neutral oil.
- All-purpose flour can be substituted with gluten-free flour.
- Shrimp can be substituted with chicken or turkey.
Variations:
- Add okra or file powder for a more traditional gumbo flavor.
- Use different types of sausage, such as andouille or chorizo.
- Add diced chicken or turkey for extra protein.
Tips and tricks:
- Make sure to whisk the flour constantly to prevent burning.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- Serve with hot sauce on the side for extra heat.
Storage instructions:
Refrigerate leftover gumbo in an airtight container for up to 3 days.
Reheating instructions:
Reheat the gumbo in a pot over low heat until heated through.
Presentation ideas:
Serve the hot link gumbo in individual bowls with a scoop of rice in the center.
Garnishes:
Garnish with chopped green onions or sliced jalapenos.
Pairings:
Serve with a side of cornbread or garlic bread.
Suggested side dishes:
- Collard greens
- Fried okra
- Sweet potato fries
Troubleshooting advice:
- If the gumbo is too thick, add more chicken broth to thin it out.
- If the gumbo is too thin, simmer it for longer to reduce the liquid.
Food safety advice:
- Make sure to cook the shrimp until they turn pink to ensure they are fully cooked.
- Store leftover gumbo in the refrigerator within 2 hours of cooking.
Food history:
Gumbo is a traditional dish from Louisiana that originated from the West African word for okra. It is a stew-like dish that typically includes a roux, vegetables, and meat or seafood.
Flavor profiles:
Spicy, smoky, savory
Serving suggestions:
Serve the hot link gumbo with a side of rice and a garnish of chopped green onions or sliced jalapenos.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A