Louisiana Gumbo
⏳ Time
2 hours
🥕 Ingredients
17
🍽️ Servings
4
Description
Louisiana Gumbo
Ingredients
- Chicken Thighs - 2 pieces
- Skin-On Chicken Breasts - ½ piece
- Homemade Chicken Sausage - 2.8 oz
- Tiger shrimp in brine - 10 pieces
- White Part of Leek - 1 piece
- Tomatoes - 2½ pieces
- Garlic - 2 cloves
- Chicken Broth - 1 qt
- Celery stalk - 2 pieces
- Orange Bell Peppers - 1 piece
- Okra - 5.3 oz
- Olive Oil - 3 tablespoons
- Parsley - to taste
- Salt - to taste
- Grill Meat Spice Blend - 1 tablespoon
- Okra - 2½ tablespoons
- Lemon-Pepper Mix - 1 teaspoon
Step by Step guide
Step 1
Peel the shrimp, set the meat aside, and add the heads and shells to the broth, simmer for 30 minutes. Then strain the broth.
Step 2
Cut the chicken into pieces, sprinkle with Creole seasoning (mix dried herbs, salt, pepper, and paprika in a mortar), and fry in oil until golden brown over high heat.
Step 3
Add finely chopped onion, celery, and green bell pepper.
Step 4
After 5 minutes, add crushed 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.
Step 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 add to the gumbo.
Step 6
Slice the okra crosswise and the tomatoes into pieces, fry everything in oil for 3–5 minutes, transfer to the pot, and cook for another 10 minutes.
Step 7
Add the shrimp, cook for 5 minutes, add chopped parsley, season with salt, cover with a lid, and remove from heat.
Step 8
Serve with boiled rice.
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