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 okra, sliced
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 4 cups chicken broth
- 1 pound medium shrimp, peeled and deveined
- Salt and black pepper to taste
- Cooked rice for serving
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Sharp knife
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the flour and stir constantly until the mixture turns a dark brown color, about 20-25 minutes.
2. Add the onion, bell pepper, celery, and garlic to the pot and cook until the vegetables are soft, about 5-7 minutes.
3. Add the sliced okra, diced tomatoes, thyme, oregano, smoked paprika, and cayenne pepper to the pot. Stir to combine and cook for another 5 minutes.
4. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
5. Add the shrimp to the pot and cook until they turn pink and are cooked through, about 5-7 minutes.
6. Season the gumbo with salt and black pepper to taste.
7. 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:
- This recipe serves 6-8 people
Nutritional information:
- Calories: 380
- Fat: 21g
- Carbohydrates: 23g
- Protein: 25g
- Sodium: 1080mg
- Fiber: 4g
- Sugar: 5g
Substitutions for ingredients:
- Instead of vegetable oil, you can use canola oil or peanut oil.
- Instead of all-purpose flour, you can use gluten-free flour or almond flour.
- Instead of chicken broth, you can use vegetable broth or seafood broth.
- Instead of medium shrimp, you can use large shrimp or crawfish.
Variations:
- Add sliced andouille sausage to the gumbo for a smoky flavor.
- Use fresh diced tomatoes instead of canned diced tomatoes.
- Add a tablespoon of Worcestershire sauce for a tangy flavor.
- Use fresh thyme and oregano instead of dried herbs.
Tips and tricks:
- Make sure to stir the roux constantly to prevent it from burning.
- Use fresh okra for best results.
- If the gumbo is too thick, add more chicken broth to thin it out.
- If the gumbo is too thin, cook it for a longer time to reduce the liquid.
Storage instructions:
- Store leftover gumbo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gumbo in a pot over medium heat until heated through.
Presentation ideas:
- Serve the gumbo in individual bowls with a scoop of rice in the center.
- Garnish the gumbo with chopped green onions or parsley.
Garnishes:
- Chopped green onions
- Chopped parsley
- Hot sauce
Pairings:
- Cornbread
- French bread
- Beer or white wine
Suggested side dishes:
- Collard greens
- Roasted sweet potatoes
- Coleslaw
Troubleshooting advice:
- If the roux is too thin, add more flour to thicken it.
- If the roux is too thick, add more oil to thin it out.
- If the gumbo is too salty, add a squeeze of lemon juice to balance the flavors.
Food safety advice:
- Make sure to cook the shrimp until they are pink and cooked through.
- Store leftover gumbo in the refrigerator within 2 hours of cooking.
Food history:
- Gumbo is a traditional dish from Louisiana that originated in the 18th century. It is a stew that typically includes meat or seafood, vegetables, and a roux.
Flavor profiles:
- The gumbo has a rich and savory flavor with a hint of smokiness from the paprika. The okra adds a slightly slimy texture to the dish, while the shrimp provides a sweet and briny flavor.
Serving suggestions:
- Serve the gumbo as a main dish for lunch or dinner.
- This dish is perfect for a Mardi Gras celebration or a Southern-style dinner party.
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Region: American