Louisiana Gumbo Stew
8 servings
90 minutes
Gumbo, a grand Louisiana stew. We used Krakow sausage, but you can use any from the same flavor range.
1
Pour oil into a thick-bottomed saucepan.
- Vegetable oil: 160 ml
2
Add flour and roast on low heat, stirring constantly. It should have the consistency of sandy dough and a chocolate color. This will take 30-45 minutes. You can add butter or flour to achieve the desired result.
- Wheat flour: 130 g
- Vegetable oil: 160 ml
3
Fry the sausage slices in a pan on each side until brown.
- Krakow sausage: 400 g
4
In the same pan with the remaining fat from the sausage, fry the onion and celery.
- Onion: 1 piece
- Celery: 300 g
5
Add garlic at the very end of frying so it doesn't burn.
- Garlic: 3 cloves
6
Cook the rice until ready for 20-25 minutes.
- Rice: 400 g
7
Pour the broth into the soup pot, add the roux (flour mixture), and mix well.
- Chicken broth: 2 l
8
Add chopped vegetables, bring to a boil, and cook for 5-7 minutes until the vegetables are soft.
- Celery: 300 g
- Green bell pepper: 1 piece
- Onion: 1 piece
9
Mix in the spices, then add sausage, chicken meat, shrimp, chopped parsley, and green onions. Taste and add salt and pepper to your liking.
- Krakow sausage: 400 g
- Grilled chicken: 1 piece
- Boiled shrimps: 500 g
- Parsley: 1 bunch
- Green onions: 1 bunch
- Paprika: 0.5 teaspoon
- Oregano: 0.5 teaspoon
- Ground dried onion: 0.5 teaspoon
- Thyme: 0.5 teaspoon
- Ground dried garlic: 0.5 teaspoon
- Cayenne pepper: 0.5 teaspoon
- Chili pepper flakes: 0.5 teaspoon
- Ground black pepper: to taste
- Salt: to taste
10
Serve the gumbo warm, pouring it over cooked rice.