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 andouille sausage, sliced
- 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
- 1 tablespoon Creole seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 pound shrimp, peeled and deveined
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Kitchen timer
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 for 20-25 minutes or until the roux turns dark brown.
2. Add the onion, bell pepper, celery, and garlic to the pot. Cook for 5-7 minutes or until the vegetables are softened.
3. Add the andouille sausage and chicken to the pot. Cook for 10-12 minutes or until the chicken is no longer pink.
4. Pour in the chicken broth and diced tomatoes with their juice. Add the Worcestershire sauce, hot sauce, Creole seasoning, thyme, oregano, and bay leaf. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the gumbo simmer for 45-50 minutes or until the chicken is tender and the flavors have melded together.
6. Add the shrimp to the pot and cook for 5-7 minutes or until the shrimp are pink and cooked through.
7. Remove the bay leaf from the pot. Stir in the chopped parsley and season with salt and black pepper to taste.
8. Serve the gumbo hot with rice or crusty bread.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 15 minutes
Temperature:
- Medium heat for cooking the roux and vegetables
- Low heat for simmering the gumbo
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 19g
- Protein: 30g
- Sodium: 1700mg
Substitutions for ingredients:
- You can use any type of sausage instead of andouille sausage.
- You can use boneless and skinless chicken breasts instead of chicken thighs.
- You can use canned or fresh tomatoes instead of diced tomatoes.
Variations:
- You can add okra, crab meat, or crawfish to the gumbo.
- You can use beef or pork instead of chicken and shrimp.
- You can make a vegetarian version by omitting the meat and using vegetable broth instead of chicken broth.
Tips and tricks:
- Be patient when cooking the roux. It takes time to turn dark brown, but it's worth it for the flavor.
- Use a wooden spoon or spatula to stir the roux to prevent burning and sticking.
- Don't skip the Worcestershire sauce, hot sauce, and Creole seasoning. They add depth and complexity to the gumbo.
- Use fresh parsley for the best flavor.
Storage instructions:
- Let the gumbo cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months.
Reheating instructions:
- Reheat the gumbo in a pot over low heat until heated through. Add a splash of water or broth if it's too thick.
Presentation ideas:
- Serve the gumbo in bowls with a scoop of rice or a slice of crusty bread on top.
- Garnish with chopped parsley or green onions.
Pairings:
- Serve with a cold beer or a glass of red wine.
Suggested side dishes:
- Cornbread
- Collard greens
- Roasted sweet potatoes
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 uncovered for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure the chicken and shrimp are cooked to an internal temperature of 165°F to prevent foodborne illness.
- Store leftovers promptly in the refrigerator or freezer to prevent bacterial growth.
Food history:
- Gumbo is a traditional dish from Louisiana that originated in the 18th century. It's a stew that combines African, Native American, and European culinary influences.
Flavor profiles:
- Spicy, savory, rich, and complex
Serving suggestions:
- Serve as a main course for lunch or dinner.
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Region: Cajun