Ingredients with Measurements:
- 1 pound smoked sausage, sliced
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 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 salt
- 1/4 teaspoon black pepper
- 6 cups chicken broth
- 1 pound shrimp, peeled and deveined
- 1 pound crab meat
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped green onions
- Cooked white rice, for serving
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Sharp knife
- Cutting board
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the sliced smoked sausage and cook until browned, about 5 minutes. Remove the sausage from the pot and set aside.
2. Add the flour to the pot and stir constantly with a wooden spoon or spatula until it turns a dark brown color, about 10-15 minutes. Be careful not to burn the flour.
3. Add the chopped onion, green bell pepper, celery, and garlic to the pot and stir to combine. Cook for 5-7 minutes, until the vegetables are softened.
4. Add the dried thyme, oregano, cayenne pepper, paprika, salt, and black pepper to the pot and stir to combine.
5. Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming. Add the browned sausage back to the pot and bring the mixture to a boil.
6. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
7. Add the peeled and deveined shrimp and crab meat to the pot and cook for an additional 5-7 minutes, until the shrimp are pink and cooked through.
8. Stir in the chopped fresh parsley and green onions.
9. Serve the gumbo over cooked white rice.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Medium heat for browning sausage and cooking vegetables
Low heat for simmering gumbo
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 25g
Saturated Fat: 6g
Cholesterol: 200mg
Sodium: 1700mg
Carbohydrates: 20g
Fiber: 2g
Sugar: 4g
Protein: 35g
Substitutions for ingredients:
- Andouille sausage can be substituted for smoked sausage
- Seafood stock can be substituted for chicken broth
- Okra can be added for a traditional gumbo flavor
Variations:
- Add diced tomatoes for a tomato-based gumbo
- Use crawfish instead of shrimp and crab meat
- Make a vegetarian gumbo by omitting the sausage and seafood and using vegetable broth instead of chicken broth
Tips and tricks:
- Make sure to constantly stir the flour when making the roux to prevent burning
- Use fresh seafood for the best flavor
- Serve with hot sauce for an extra kick of spice
Storage instructions:
Leftover gumbo can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat gumbo in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the gumbo in a large bowl with a scoop of white rice in the center. Garnish with chopped green onions and parsley.
Garnishes:
- Chopped green onions
- Chopped fresh parsley
- Hot sauce
Pairings:
- Cornbread
- Crusty French bread
- Beer or red wine
Suggested side dishes:
- Collard greens
- Roasted sweet potatoes
- Coleslaw
Troubleshooting advice:
- If the gumbo is too thick, add more chicken 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 to cook the seafood until it is fully cooked through to prevent foodborne illness
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacteria growth
Food history:
Gumbo is a traditional dish from Louisiana that originated in the 18th century. It is a stew-like dish that typically includes a roux, vegetables, and meat or seafood.
Flavor profiles:
Spicy, savory, and rich
Serving suggestions:
Serve the gumbo as a main dish for a hearty meal.
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Region: Louisiana