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Gumbo is a beloved dish from Louisiana that reflects the rich cultural tapestry of the region, blending African, French, and Spanish influences. This hearty stew is known for its bold flavors and variety of ingredients, typically featuring a mix of meats, seafood, and vegetables. It’s perfect for serving a crowd and pairs wonderfully with rice for a satisfying meal.
Ingredients
- 2 chicken thighs
- ½ chicken breast
- 80 g garlic sausage (such as andouille)
- 10 tiger shrimp, peeled
- 1 white part of leeks
- 2½ tomatoes, diced
- 2 cloves garlic, minced
- 1 liter chicken broth
- 2 stalks celery, chopped
- 1 green bell pepper, chopped
- 150 g okra, sliced
- 3 tablespoons olive oil
- Fresh parsley, to taste
- Salt, to taste
- 1 tablespoon spice blend
- 2½ tablespoons okra flour
- 1 teaspoon ground pepper mix
Method
- Begin by cleaning the shrimp, setting the meat aside, and simmering the shells and heads in the chicken broth for 30 minutes. Strain the broth afterward.
- Cut the chicken into pieces, seasoning them with a Creole spice blend. Sear the chicken in olive oil over high heat until golden brown.
- Add the chopped leeks, celery, and green bell pepper to the pot, cooking for about 5 minutes.
- Stir in the minced garlic and sliced sausage, cooking for an additional minute. Pour in 500 ml of the prepared broth and let it simmer covered for 40 minutes on low heat.
- In a separate pan, cook the okra flour in olive oil over medium heat until it turns brown, stirring continuously (this will take about 20-30 minutes). Gradually whisk in the remaining broth to avoid lumps, bringing it to a boil before adding it to the gumbo.
- Sauté the sliced okra and diced tomatoes in olive oil for 3-5 minutes before adding them to the pot. Cook for an additional 10 minutes.
- Finally, add the shrimp to the gumbo and cook for 5 minutes. Stir in chopped parsley, season with salt, cover, and remove from heat.
- Serve the gumbo hot over cooked rice for a delicious meal that will warm you from the inside out. Enjoy!