Is gumbo recipe It is the quintessential dish of the southern United States, especially Louisiana and New Orleans and dates back to the 18th century. Its mixture of ingredients is the perfect reflection of the overlapping of cultures that has characterized the history of these regions. Gumbo has endless variations. Gumbo can be made of meat or seafood, sausage (fresh or smoked), chicken, rabbit, shrimp, crab, oysters … they all have a place in the gumbo.
The name of the dish comes from the word “ki ngombo”, which is the name in Bantu for the characteristic plant of this recipe: okra (known as a common thickener in West African cuisine). Sassafras leaves, which are another ingredient in gumbo (also for its thickening properties), are called kombo in the language of the Choctaw Indians. On the other hand, the way the gumbo is cooked shows the French influence of bouillabaisse and roux (the latter is an indispensable part of every gumbo).
How to make juicy baked chicken breasts
Ingredients for 6 people
- 1/2 cup (120 ml) of oil or butter, 1/2 cup (70 g) of flour, 1 large onion, diced, 1/2 chicken cut into 5 pieces, 1 cullarada tureen (15 ml) of Creole species (I have put paprika de la vera, cayenne pepper and black pepper), 1 k of chopped smoked sausage, 1 chopped celery stick, 1 green pepper without seeds and chopped, 1/2 chopped tomato, 1 chopped garlic clove, 1 teaspoon of thyme coffee (best fresh), 1 and 1/2 liters of chicken broth, 1 bay leaf, 90 g of chopped andouille (it is a typical sausage of the area, I have put Creole choricillos), 1 cup (160 g) chopped fresh okra, 1/2 tablespoon (15 ml) Worcestershire sauce, salt, pepper, chopped Sassafras albidum leaves (could not find them), tabasco to taste and 2 to 3 cups (325-475 g ) of boiled rice.
How to make gumbo or Creole stew
We start by smearing the chicken with the mixture of spices and we let it marinate while we cook the vegetables. Before preparing the roux, all the vegetables must be chopped and ready to be added to the casserole. We have to be permanently by the fire stirring the roux to prevent it from burning.
In a deep casserole, heat the oil or butter. We add the flour and we remove it with some rodsWhen it starts to boil, lower the heat and continue stirring until the roux takes on a dark brown color (about 15 minutes). We add the onion. We change the rods for a wooden spoon and stir the onion, with the heat to a minimum, until the roux has a shiny and dark brown texture (about 10 minutes).
Add the chicken, raise the heat a little and cook the meat spinning until golden (About 10 minutes). Add the sausages and chopped choricillos and stir everything for a few minutes. Add the celery, pepper, tomato, and garlic and stir for about 3 minutes.
Add the thyme, bay leaf and chicken broth. We let it boil, stirring from time to time. With the heat to a minimum and the casserole uncovered, let it boil for about 45 minutes. We are stirring and foaming from time to time. We add the okra, the tabasco and the Worcestershire sauce. Add salt and pepper.
We leave it on a very low heat for another 45 minutes. We continue to frequently remove the fat that forms on the surface with a slotted spoon. Before serving the gumbo, we remove the bay leaf from the pot. We boil the rice and serve it with the stew.
Processing time | 3 hours Difficulty | Easy
Is gumbo or creole stew recipe it is always served with boiled white rice. In rural Louisiana, this dish is prepared during the carnival celebration. On “mardi gras” (Shrove Tuesday), men wander from house to house asking for the ingredients to cook it and then offer it to the rest of the community, who eat the gumbo and dance until midnight, which is when Lent begins.
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