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 chicken breast, cut into bite-sized pieces
- 1 tablespoon paprika
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 bay leaves
- 6 cups chicken broth
- 1/2 cup Louisiana hot sauce
- 1 pound shrimp, peeled and deveined
- 1/4 cup chopped fresh parsley
- Cooked white rice, for serving
Special equipment needed:
- Large Dutch oven or stockpot
- Wooden spoon
- Chef's knife
- Cutting board
Step-by-step instructions:
1. In a large Dutch oven or stockpot, heat the vegetable oil over medium heat. Add the flour and stir constantly for 20-25 minutes until the mixture turns a dark brown color.
2. Add the onion, bell pepper, celery, and garlic to the pot and stir for 5 minutes until the vegetables are softened.
3. Add the andouille sausage and chicken to the pot and stir for 5 minutes until the chicken is browned.
4. Add the paprika, thyme, oregano, garlic powder, onion powder, cayenne pepper, salt, black pepper, and bay leaves to the pot and stir for 1 minute until the spices are fragrant.
5. Pour in the chicken broth and Louisiana hot sauce and stir to combine. Bring the mixture to a boil, then reduce the heat to low and let simmer for 30 minutes.
6. Add the shrimp to the pot and cook for 5 minutes until they turn pink.
7. Remove the bay leaves from the pot and stir in the chopped parsley.
8. Serve the gumbo over cooked white rice.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour
Temperature:
- Medium heat for browning the flour and vegetables
- Low heat for simmering the gumbo
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 540
- Fat: 29g
- Carbohydrates: 21g
- Protein: 47g
- Sodium: 2600mg
- Sugar: 4g
Substitutions for ingredients:
- Can substitute vegetable oil with canola oil or peanut oil
- Can substitute andouille sausage with smoked sausage or kielbasa
- Can substitute chicken breast with chicken thighs or drumsticks
- Can adjust the amount of Louisiana hot sauce and cayenne pepper to taste
Variations:
- Add okra to the gumbo for a traditional Louisiana flavor
- Use seafood stock instead of chicken broth for a seafood gumbo
- Add crab meat or crawfish to the gumbo for a richer flavor
Tips and tricks:
- Stir the flour constantly while browning to prevent burning
- Use a wooden spoon to scrape the bottom of the pot while stirring to prevent sticking
- Let the gumbo simmer for at least 30 minutes to allow the flavors to meld together
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 medium heat, stirring occasionally, until heated through
Presentation ideas:
- Serve the gumbo in a large bowl with a scoop of white rice in the center
- Garnish with chopped green onions or sliced jalapenos
Garnishes:
- Chopped green onions
- Sliced jalapenos
- Hot sauce
Pairings:
- Cornbread
- Garlic bread
- Beer or red wine
Suggested side dishes:
- Collard greens
- Roasted sweet potatoes
- Black-eyed peas
Troubleshooting advice:
- If the gumbo is too thick, add more chicken broth to thin it out
- If the gumbo is too thin, let it simmer for longer to reduce and thicken
Food safety advice:
- Make sure the chicken and shrimp are cooked to an internal temperature of 165°F to prevent foodborne illness
Food history:
- Gumbo is a traditional Louisiana dish that originated in the 18th century, influenced by African, French, and Spanish cuisine.
Flavor profiles:
- Spicy, savory, rich
Serving suggestions:
- Serve the gumbo as a main dish for dinner or lunch
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Region: American