Louisiana Gumbo with Shrimp and Sausage
Votes: 3
Seasoned with a spicy cayenne pepper blend, the thick gumbo, which originated in Louisiana in the 18th century, derives its thickness and much of its flavor from toasted flour and filé seasoning, made from ground sassafras leaves. Onions, celery, and green peppercorns, the "holy trinity" of both Creole and Cajun cuisine, add flavor to this shrimp and sausage gumbo, served with a handful of white rice.
Time: 3 hours 30 minutes
Complexity: average
Servings: 6
Complexity: average
Servings: 6
Nutritional value per serving:
Calories 408, total fat 25 G., saturated fats G., proteins 24 G., carbohydrates 21 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 408, total fat 25 G., saturated fats G., proteins 24 G., carbohydrates 21 G., fiber G., cholesterol mg, sodium mg, sugar G.
This thick seafood soup is served with rice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g of medium-sized raw shrimp with heads
- 250 gr. andouette sausages, cut into pieces and fried
- 120 g of vegetable oil
- 120 g of flour
- 2 liters of water
- 1 cup diced onion
- 1/2 cup chopped celery
- 1/2 cup diced sweet green pepper
- 2 tablespoons minced garlic
- 1/2 cup peeled and chopped tomatoes
- 1 tbsp. salt
- 1/2 tsp ground black pepper
- 1 teaspoon chopped thyme
- 1/4 tsp cayenne pepper
- 2 bay leaves
- 1 tbsp filé powder (a spicy powder made from the dried and ground leaves of the sassafras tree with a fresh, faint lemon scent)
We recommend
Recipes with similar ingredients: shrimps, andouille sausage, sweet pepper, celery, tomatoes, ground cayenne pepper, bay leaf, thyme
Cooking the dish according to the recipe:
- Preheat oven to 180°C.
Place the vegetable oil and flour in a 5-6 quart cauldron and stir. Place on the middle shelf of the oven and bake, uncovered, for 1 hour 30 minutes, stirring 2-3 times during cooking. - Peel the shrimp. Place the shrimp in a bowl and refrigerate. Place the heads and shells in a 4-quart saucepan with water and bring to a boil over high heat. Reduce heat to low and simmer for 1 hour or until the liquid has reduced to 1 liter. Remove from heat and strain the broth into a container.
- Remove the cauldron from the oven and set it over medium-high heat. Carefully add the onion, celery, green pepper, and garlic and cook, stirring constantly, for 7-8 minutes, or until the onion is translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaf and stir.
Gradually add the shrimp broth, stirring constantly. Reduce heat to low, cover, and simmer for 35 minutes. Turn off the heat, add the shrimp and sausage, and stir. Add the filé powder, stirring constantly. Cover and let simmer for 10 minutes. Serve the gumbo over rice.
Lager beer goes well with this dish.
Categories:
Similar recipes
