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 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 4 cups chicken or seafood stock
- 1 pound fresh or frozen okra, sliced
- 1 pound shrimp, peeled and deveined
- 1 pound crab meat
- 1/2 pound andouille sausage, sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- 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 flour and whisk 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 softened, about 5-7 minutes.
4. Add the thyme, oregano, cayenne pepper, paprika, black pepper, and salt to the pot and stir to combine.
5. Gradually pour in the chicken or seafood stock, whisking constantly to prevent lumps from forming.
6. Add the sliced okra to the pot and bring the mixture to a boil.
7. Reduce the heat to low and let the gumbo simmer for 30-40 minutes, stirring occasionally.
8. Add the shrimp, crab meat, and andouille sausage to the pot and cook for an additional 10-15 minutes, or until the seafood is cooked through.
9. Stir in the chopped parsley and green onions.
10. Serve the gumbo over cooked rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Medium heat for cooking the roux and vegetables
- Low heat for simmering the gumbo
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 475
- Fat: 26g
- Carbohydrates: 24g
- Protein: 36g
- Sodium: 1390mg
- Sugar: 4g
Substitutions for ingredients:
- Vegetable oil can be substituted with canola oil or peanut oil.
- All-purpose flour can be substituted with gluten-free flour or cornstarch.
- Andouille sausage can be substituted with any spicy sausage, such as chorizo or hot Italian sausage.
Variations:
- Add diced tomatoes to the gumbo for a slightly different flavor.
- Use chicken or beef instead of seafood for a different protein option.
- Add okra to the gumbo at the end of the cooking process for a crunchier texture.
Tips and tricks:
- Make sure to whisk the roux constantly to prevent burning.
- Use fresh okra for the best flavor and texture.
- If using frozen shrimp, make sure to thaw them before adding to the gumbo.
Storage instructions:
- Store leftover gumbo in an airtight container in the refrigerator for up to 3-4 days.
Reheating instructions:
- Reheat gumbo in a pot over low heat until heated through.
Presentation ideas:
- Serve the gumbo in a large bowl with a scoop of rice in the center.
- Garnish with chopped parsley and green onions.
Garnishes:
- Chopped parsley
- Chopped green onions
Pairings:
- Cornbread
- Beer or white wine
Suggested side dishes:
- Collard greens
- Roasted sweet potatoes
Troubleshooting advice:
- If the gumbo is too thick, add more chicken or seafood stock to thin it out.
- If the gumbo is too thin, let it simmer for a longer period of time to thicken up.
Food safety advice:
- Make sure to cook the seafood until it is fully cooked through to prevent foodborne illness.
Food history:
- Gumbo is a traditional dish from Louisiana that originated in the 18th century. It is a combination of African, French, and Spanish cuisines.
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve the gumbo with a side of cornbread and a cold beer or white wine.
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Region: Louisiana