Louisiana Gumbo
4 servings
120 minutes
Louisiana gumbo is a symbol of Creole and Cajun cuisine, reflecting the richness of Southern American cultural traditions. This dish combines the aromas of the sea, spices, and the tenderness of tomato broth. Shrimp, chicken, and spicy Andouille sausage add depth to the gumbo while vegetables provide freshness. Okra, an important ingredient, thickens the broth creating a unique texture. Its flavor is a complex interplay of sweetness, smokiness, and mild spiciness. Traditionally served with rice that absorbs the rich sauce enhancing the dish's taste. It's an ideal choice for heartfelt family dinners or festive tables when you want to feel the spirit of Louisiana in every spoonful.
1
Clean the shrimp, set the meat aside, and put the heads and shells into the broth, boil for 30 minutes. Then strain the broth.
- Tiger prawns: 10 pieces
- Chicken broth: 1 l
2
Cut the bird into pieces, sprinkle the chicken with Creole seasoning (mix dried herbs, pepper, and paprika with salt in a mortar), and fry in oil over high heat until golden brown.
- Chicken thighs: 2 pieces
- Chicken breast fillet: 0.5 piece
- Mixed dried herbs: 1 tablespoon
- Ground pepper blend: 1 teaspoon
- Salt: to taste
- Olive oil: 3 tablespoons
3
Add finely chopped onion, celery, and green pepper.
- Leek (white part): 1 piece
- Celery stalk: 2 pieces
- Green bell pepper: 1 piece
4
After 5 minutes, add pressed garlic and sliced sausage (andouille or similar), then pour in 500 ml of broth after a minute, and cook for 40 minutes on low heat with the lid on after boiling.
- Garlic: 2 cloves
- Garlic pork sausage: 80 g
- Chicken broth: 1 l
5
Fry the flour with oil over medium heat until brown, stirring constantly. This will take 20-30 minutes. Pour in the remaining broth, stir to avoid lumps, bring to a boil and pour into the gumbo.
- Dried okra powder: 2.5 tablespoons
- Olive oil: 3 tablespoons
6
Slice the okra crosswise, chop the tomatoes, fry everything in oil for 3-5 minutes, transfer to a pot, and cook for another 10 minutes.
- Okra: 150 g
- Tomatoes: 2.5 pieces
7
Add shrimp, boil for 5 minutes, add chopped parsley, salt, cover with a lid, remove from heat.
- Tiger prawns: 10 pieces
- Parsley: to taste
- Salt: to taste
8
Serve with boiled rice.
