Louisiana Gumbo Recipe is a stomach-filling savory dish, or stew that somehow symbolizes the culinary cultures of Creole and Cajun of Louisiana. This is a generously532 populated gumbo consisting of meats, seafood, vegetables, and spicy seasonings, giving this dish a definitive Southern taste. Louisiana Gumbo Recipe has a thick texture and a multi-layered flavor – that is developed using different techniques and is an embodiment of the multi-ethnicity of the area of Louisiana.
This article takes a look at the main flavoring component of the Louisiana Gumbo Recipe and this is the roux, a preparation made from flour and oil that is cooked to a deep brown. The roux is a very important component in any gumbo because it gives the dish its body and some richness and you need to be careful and slow when making roux. It is very important to constantly brown the roux, preferably until the color of the chocolate. This step makes the Louisiana Gumbo Recipe distinctly different from all stews or soups and gives it a most intriguing, truly Creole, a hint of smokiness.
The recipe also includes the “holy trinity” of Creole cuisine: onions, bell peppers, and so on while for green vegetables: spinach, okra, and other leaves. These vegetables are cooked with the following preparation until they become tender and help to provide that extra boost of flavor that the Louisiana Gumbo Recipe requires. Garlic is added next, and the smell completely takes over the kitchen preparing for all the rest of the ingredients.
What makes this recipe beloved is that it provides several proteins. For something a little different or for a special occasion, these additional protein options might help you serve up the perfect Louisiana Gumbo Recipe. Ordinarily in preparing this dish a smoked sausage like Andouille sausage is used, as it gives off a smoky and slightly spicy flavor well-suited for the roux and the vegetables used. Chicken pieces impart a tropical feel to the food, while shrimp and other seafood provide that natural taste of the Louisiana coast. Every spoonful of authentic Louisiana Gumbo Recipe has something for everyone; it is hearty and a little spicy and sweet from the seafood at the same time.
All the seasonings are very essential in the preparation of the Louisiana Gumbo Recipe. The spice mix of Creole used in preparing the gumbo included thyme, paprika, and cayenne pepper which gave the gumbo a spicy flavor. Again, this recipe is flexible for the spice lover but the traditional version is mild to enhance other flavors. Other ingredients may be included; okra or file powder, the latter being made from sassafras leaves which have been ground to fine powder. Okra sims thicker gravy and file powder is stirred in towards the end to thicken up the gumbo and for flavor.
Serving Suggestions For Louisiana Gumbo Recipe
When this gumbo has boiled for a while to get the right taste and aroma, it can be consumed over a portion of white rice. This traditional combination of gumbo with rice complements the gumbo and hence makes up the meal and completes the bold taste of the Louisiana Gumbo Recipe. On its own, the gumbo has more or a gravy-like texture which is good for serving with the rice where you scoop it up and don’t get disappointed by just getting air.
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Classic Louisiana Gumbo Recipe – A Southern Comfort Dish You’ll Love
Description
This is the best traditional Louisiana Gumbo Recipe; a delicious and creamy stew with southern-inspired tastes included in the recipe. Tender chicken pieces, juicy sausage, and delicious seafood are combined in this gumbo that is slowly cooked through to enhance these flavors. Ideal for family-style dining, it is a favorite dish that is as delicious as it is Southern, tasting Louisiana in the comfort of your own home.
Ingredients
Optional Ingredients:
Instructions
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Step 1: Make the Roux
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
Gradually whisk in the flour, stirring constantly to prevent burning.
Continue stirring for about 20-30 minutes, until the roux turns a deep chocolate brown color. This will give the Louisiana Gumbo Recipe its rich, authentic flavor.
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Step 2: Add the Vegetables
Stir in the diced onion, bell pepper, and celery (known as the “holy trinity” of Creole cooking).
Sauté the vegetables for about 5-7 minutes, until they soften.
Add the minced garlic and cook for another minute, until fragrant.
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Step 3: Cook the Meat
Add the sliced smoked sausage and chicken pieces to the pot.
Cook until the chicken is browned on all sides and the sausage releases its flavor, about 5 minutes.
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Step 4: Add Broth and Seasonings
Slowly pour in the chicken broth, stirring well to combine with the roux and prevent lumps.
Add the diced tomatoes, bay leaves, thyme, paprika, black pepper, salt, and cayenne pepper.
Bring the gumbo to a gentle boil, then reduce the heat to low and let it simmer for 45 minutes to 1 hour, stirring occasionally.
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Step 5: Add Seafood and Final Ingredients
Add the shrimp to the gumbo and cook until they turn pink and opaque about 5 minutes.
Stir in the green onions and chopped parsley.
If using, add the sliced okra and/or file powder to thicken the gumbo and enhance its flavor.
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Step 6: Serve
Serve the Louisiana Gumbo hot overcooked white rice.
Optionally, garnish with extra parsley and a dash of hot sauce.
Servings 20
- Amount Per Serving
- Calories 325kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 5g25%
- Cholesterol 140mg47%
- Sodium 850mg36%
- Potassium 425mg13%
- Total Carbohydrate 11g4%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 20g40%
- Vitamin C 18 mg
- Calcium 80 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Okra and file powder are traditional thickeners.
- You can use one, both, or neither, depending on your preference.
- Okra adds a thicker texture, while file powder adds a unique, earthy flavor.
- File powder should be added at the end and not boiled, as it can become stringy.
