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 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 can tomato sauce (8 oz)
- 4 cups seafood stock
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 bay leaf
- 1 lb shrimp, peeled and deveined
- 1 lb crab meat
- 1 lb smoked sausage, sliced
- 2 cups frozen okra
- Salt and pepper to taste
- Cooked rice for serving
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Sharp knife
- Cutting board
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the flour and stir constantly for about 15-20 minutes or until the roux turns a dark brown color.
2. Add the onion, bell pepper, celery, and garlic to the pot and stir well. Cook for about 5 minutes or until the vegetables are softened.
3. Add the diced tomatoes, tomato sauce, seafood stock, thyme, oregano, paprika, cayenne pepper, and bay leaf to the pot. Stir well and bring to a boil.
4. Reduce the heat to low and let the gumbo simmer for about 30 minutes or until the vegetables are tender.
5. Add the shrimp, crab meat, smoked sausage, and okra to the pot. Stir well and let the gumbo simmer for another 10-15 minutes or until the seafood is cooked through.
6. Season with salt and pepper to taste.
7. Serve the gumbo over cooked rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Medium heat for roux
- Low heat for simmering
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 550
- Fat: 29g
- Carbohydrates: 30g
- Protein: 41g
- Sodium: 2000mg
Substitutions for ingredients:
- Seafood stock can be substituted with chicken or vegetable stock.
- Smoked sausage can be substituted with andouille sausage or chorizo.
- Okra can be substituted with sliced zucchini or green beans.
Variations:
- Add diced chicken or turkey for a meatier gumbo.
- Use a combination of seafood such as scallops, clams, or mussels.
- Add a can of drained and rinsed kidney beans for a heartier gumbo.
Tips and tricks:
- Make sure to stir the roux constantly to prevent burning.
- Use fresh or frozen seafood for the best flavor.
- Gumbo tastes even better the next day, so make it ahead of time if possible.
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 low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve gumbo in a large bowl with a scoop of rice in the center.
- Garnish with chopped green onions or parsley.
Garnishes:
- Chopped green onions
- Chopped parsley
Pairings:
- Cornbread
- Beer or red wine
Suggested side dishes:
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the roux burns, start over. It's important to have a dark roux for the best flavor, but not burnt.
- If the gumbo is too thick, add more stock or water to thin it out.
Food safety advice:
- Make sure to cook the seafood and sausage thoroughly to prevent foodborne illness.
Food history:
- Gumbo is a traditional dish from Louisiana that originated in the 18th century. It combines African, French, and Spanish influences.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve gumbo as a main course for dinner or lunch.
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Region: Louisiana