Ingredients with Measurements:
- 1 pound andouille sausage, sliced
- 1 pound chicken breast, cubed
- 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 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 4 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- 1 pound shrimp, peeled and deveined
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- Cooked white rice for serving
Special equipment needed:
- Large Dutch oven or heavy pot
- Wooden spoon or spatula
- Sharp knife
- Cutting board
Step-by-step instructions:
1. In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Add the andouille sausage and cook until browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
2. In the same pot, add the chicken and cook until browned, about 5 minutes. Remove the chicken with a slotted spoon and set aside.
3. Reduce the heat to medium and add the flour to the pot. Stir constantly with a wooden spoon or spatula until the flour turns a dark brown color, about 10 minutes.
4. Add the onion, bell pepper, celery, and garlic to the pot and cook until softened, about 5 minutes.
5. Add the diced tomatoes, tomato sauce, chicken broth, bay leaves, thyme, oregano, 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 shrimp, andouille sausage, chicken, parsley, and green onions to the pot. Simmer for an additional 10 minutes, or until the shrimp are pink and cooked through.
8. Serve the gumbo over cooked white rice.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Medium-high heat for browning meat
Medium heat for cooking vegetables and simmering gumbo
Serving size:
6 servings
Nutritional information:
Calories per serving: 550
Fat per serving: 28g
Carbohydrates per serving: 30g
Protein per serving: 44g
Substitutions for ingredients:
- Use any type of sausage instead of andouille sausage
- Use any type of meat instead of chicken breast
- Use any type of oil instead of vegetable oil
- Use fresh tomatoes instead of canned diced tomatoes
- Use any type of broth instead of chicken broth
Variations:
- Add okra to the gumbo for a traditional Creole flavor
- Use seafood instead of chicken and sausage for a seafood gumbo
- Add hot sauce or cayenne pepper for a spicier gumbo
Tips and tricks:
- Make sure to stir the flour constantly when making the roux to prevent burning
- Use a sharp knife to chop the vegetables evenly
- Serve the gumbo with crusty bread for dipping
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 gumbo in a large bowl with a scoop of white rice in the center. Garnish with chopped parsley and green onions.
Garnishes:
- Chopped parsley
- Chopped green onions
- Hot sauce
- Lemon wedges
Pairings:
- Crusty bread
- Cornbread
- Beer or red wine
Suggested side dishes:
- Collard greens
- Roasted sweet potatoes
- Corn on the cob
Troubleshooting advice:
- If the roux burns, start over with fresh oil and flour
- If the gumbo is too thick, add more chicken broth or water
- If the gumbo is too thin, simmer for a longer period of time to reduce the liquid
Food safety advice:
- Cook the chicken and shrimp to an internal temperature of 165°F to prevent foodborne illness
- Refrigerate leftover gumbo promptly to prevent bacterial growth
Food history:
Réblèque Gumbo is a traditional Creole dish that originated in Louisiana. It is a hearty stew made with a roux, vegetables, meat, and seafood.
Flavor profiles:
Réblèque Gumbo is a savory and spicy dish with a rich and complex flavor. The roux adds a nutty and toasty flavor, while the vegetables and meat add depth and richness. The shrimp and andouille sausage add a smoky and spicy flavor.
Serving suggestions:
Serve Réblèque Gumbo as a main dish for lunch or dinner. It is a perfect dish for a cold winter day or for a festive occasion such as Mardi Gras.
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