Plato criollo de Louisiana que fusiona técnicas francesas (roux), africanas (quingombó) y de nativos americanos (filé de sasafrás), reflejo del crisol cultural único de Nueva Orleans.
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Louisiana Gumbo
Louisiana Creole Gumbo with dark roux, chicken and seafood, traditional step-by-step recipe.
- USA
- soup
- High protein
- medium
30 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 460 kcal
- Protein 28 g
- Carbohydrates 30 g
- Fat 26 g
Story behind the dish
Preparation
Louisiana gumbo is a preparation from the United States with medium difficulty. Reserve about 120 minutes in total (30 for mise en place and preparation, 90 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 200 g of flour.
- Have ready: 200 ml of oil (for the roux).
- Have ready: 1 onion.
- Have ready: 1 green pepper.
- Have ready: 2 stalks of celery.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Prepare the roux by heating oil and flour over medium-low heat.
Prepare the roux by heating oil and flour over medium-low heat, stirring constantly for 20-30 minutes until dark brown (chocolate) in color. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step.Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the 'holy trinity' (onion
Add the 'holy trinity' (chopped onion, pepper and celery) to the roux and sauté for 5-8 minutes. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Add the chicken broth little by little, stirring so that it does not…
Add the chicken broth little by little, stirring so that lumps do not form. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the chicken
Add the chicken, andouille sausage and Cajun spices, simmer for 45 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the okra and shrimp during the last 10-15 minutes of cooking.
Add the okra and shrimp during the last 10-15 minutes of cooking. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Adjust salt and spice
Adjust salt and spice, serve over white rice. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Dark roux requires patience and constant stirring: burning it forces you to start over.
- Okra also acts as a natural thickener for the stew.
Variations
- Gumbo z'herbes (vegetarian version with green herbs)
- Seafood gumbo only
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