Ingredients with Measurements:
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 pound fresh okra, sliced
- 1 can diced tomatoes (14.5 oz)
- 6 cups chicken or seafood broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 pound shrimp, peeled and deveined
- Salt and pepper to taste
- Cooked rice for serving
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Chef's knife
- Cutting board
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the flour and stir constantly with a wooden spoon or spatula until the mixture turns a dark brown color, about 15-20 minutes.
3. Add the onion, bell pepper, celery, and garlic to the pot and cook for 5-7 minutes, until the vegetables are softened.
4. Add the sliced okra and diced tomatoes to the pot and stir well.
5. Pour in the chicken or seafood broth and stir to combine.
6. Add the dried thyme, oregano, paprika, and cayenne pepper to the pot and stir well.
7. Bring the mixture to a boil, then reduce the heat to low and let simmer for 30-40 minutes, until the okra is tender.
8. Add the shrimp to the pot and cook for 5-7 minutes, until the shrimp are pink and cooked through.
9. Season with salt and pepper to taste.
10. Serve the gumbo over cooked rice.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Medium-high heat for browning the flour, medium-low heat for simmering the gumbo
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat: 16g
Protein: 23g
Carbohydrates: 29g
Fiber: 5g
Sodium: 1200mg
Substitutions for ingredients:
- Can use frozen okra instead of fresh
- Can use canned diced tomatoes with green chilies for added spice
- Can use vegetable broth instead of chicken or seafood broth for a vegetarian version
Variations:
- Add sliced andouille sausage for a meatier gumbo
- Use crawfish instead of shrimp for a traditional Louisiana-style gumbo
- Add hot sauce or cayenne pepper for extra heat
Tips and tricks:
- Stir the flour constantly while browning to prevent burning
- Use a sharp knife to slice the okra to prevent it from becoming slimy
- 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 until heated through.
Presentation ideas:
Serve the gumbo in a large bowl with a scoop of rice in the center and a sprinkle of chopped green onions on top.
Garnishes:
Chopped green onions, chopped parsley, hot sauce
Pairings:
Cornbread, garlic bread, crusty French bread
Suggested side dishes:
Collard greens, roasted sweet potatoes, coleslaw
Troubleshooting advice:
- If the gumbo is too thick, add more broth or water 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 shrimp are fully cooked before serving
- Store leftover gumbo in the refrigerator within 2 hours of cooking
Food history:
Gumbo is a traditional dish from Louisiana that combines African, French, and Native American culinary influences. It typically includes a roux (a mixture of flour and fat) as a thickener, along with vegetables, meat or seafood, and spices.
Flavor profiles:
Savory, spicy, earthy
Serving suggestions:
Serve the gumbo with a cold beer or a glass of iced tea.
Related Categories
Cooking Method: N/A
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Region: Louisiana
Taste: Spicy, Savory, Tangy, Herbaceous, Smoky