As someone who loves cooking and exploring different cuisines, I’ve always been fascinated by the rich flavors and history of gumbo. This traditional Louisiana dish is a staple for many, and I’m excited to share my quick and easy version that still captures the essence of the original. In this recipe, I’ll guide you through making a delicious gumbo that’s perfect for weeknights or special occasions.
Why You’ll Love It
- Flavorful and Versatile: Gumbo is a dish that combines the best of vegetables, meats, and spices, offering a depth of flavor that’s hard to resist.
- Quick and Easy: Unlike traditional gumbo recipes that can take hours, this version is ready in under an hour, making it perfect for busy days.
- Customizable: Feel free to add your favorite proteins or vegetables to make it your own.
Quick Facts
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Serving Size: 4-6 people
Ingredients
- 1/2 onion, diced
- 1/2 large bell pepper, diced
- 1 stalk of celery
- 4-5 boneless skinless chicken thighs, cut into small chunks
- 1 12oz package of beef sausage, sliced thin
- 1 lb shrimp (peeled and deveined)
- 1 12oz package of frozen cut okra
- 4 Tbsp butter or oil
- 4 Tbsp flour
- Water (as needed)
- Salt & pepper to taste
- Paprika
- Garlic powder
- Gumbo filé
- Cooked rice (for serving)
Instructions
- Make the Roux: In a large pot, melt the butter over medium heat. Add the flour and whisk continuously until it turns a light brown color. This should take about 5 minutes.
- Add Vegetables: Stir in the diced onion, bell pepper, and celery. Cook for about 3 minutes until they start to soften.
- Add Proteins: Add the chicken and sausage. Cook until the chicken is lightly browned.
- Add Liquid and Okra: Pour in enough water to cover all the ingredients and add the frozen okra. Bring to a simmer.
- Add Shrimp and Seasonings: Once the okra is tender, add the shrimp and cook until they turn pink. Season with salt, pepper, paprika, garlic powder, and gumbo filé.
- Serve: Serve the gumbo over hot cooked rice.
Serving Suggestions
- Rice: Serve over white or brown rice for a traditional experience.
- Bread: Offer crusty bread on the side for dipping in the flavorful broth.
- Salad: Pair with a simple green salad or a more substantial potato salad.
Tips for Customization
- Proteins: Feel free to add or substitute with other proteins like crab or crawfish for a seafood twist.
- Spices: Adjust the amount of gumbo filé or add other spices like cayenne pepper for extra heat.
- Vegetables: Add diced carrots or mushrooms for added texture and flavor.
Nutritional Information (Approximate per serving)
- Calories: 450
- Protein: 35g
- Fat: 25g
- Sodium: 400mg
- Carbohydrates: 20g
FAQs
Q: What is gumbo filé?
A: Gumbo filé is a spice made from ground sassafras leaves, traditionally used to thicken and flavor gumbo.
Q: Can I use store-bought roux?
A: Yes, you can use store-bought roux mixes to save time, but homemade roux offers better flavor.
Q: How do I store leftover gumbo?
A: Store gumbo in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently before serving.Enjoy your delicious and easy gumbo!
