Gumbo is a hodgepodge of dishes.

Votes: 1

How to cook Gumbo - a hodgepodge of soups

Time: 1 hour 55 minutes
Complexity: average
Servings: 4 - 6

Gumbo - a hodgepodge soup - a detailed recipe.

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.

Ingredients for the recipe:

Gumbo

900 g of boneless, skinless chicken, cut into large pieces
1 large onion, chopped
1 large green bell pepper, chopped
2 chili peppers, chopped
2 stalks celery, chopped
4 cloves garlic, chopped
1/2 cup wheat flour, plus more
2 tbsp plus 1/2 cup vegetable oil
450 g smoked sausage
450 g diced tomatoes
330 ml of beer
6 cups chicken broth
350 g of peeled crab meat or shrimp
1 bunch green onions, chopped
1 tsp hot sauce

Seasoning for gumbo

1 tbsp smoked sweet paprika
1.5 tsp. coriander
1.5 tsp ground cumin
1.5 tsp cayenne pepper
Leaves from several sprigs of fresh thyme
2 fresh bay leaves

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken, sausage, crab meat, sweet pepper, celery, chili pepper, tomatoes, light beer, ground cayenne pepper, cumin, bay leaf, thyme, coriander, paprika

Cooking the dish according to the recipe:

In a bowl, combine the paprika, coriander, cumin, cayenne pepper, thyme, and bay leaf. Chop and set aside the onion, pepper, celery, and garlic mixture.
Heat a heavy-bottomed saucepan over medium-high heat. Season the chicken with salt and pepper and coat it in flour. Add about 2 tablespoons of oil, and when hot, add the chicken pieces and fry, turning occasionally. Once browned, remove the chicken to a serving platter.

Fry the sausage in oil and transfer to a platter. Discard the fat, then add the remaining 1/2 cup oil and 1/2 cup flour. Cook, stirring constantly, until golden brown.

Add the vegetables, seasoning, salt, and pepper to the pan and sauté for 6-8 minutes to soften slightly. Add the tomatoes and beer and reduce the beer by half for 2 minutes. Add the broth, chicken, and sausage back to the pan, heat through, then cool completely and store in the refrigerator for future use.

Reheat gumbo when serving.Place the gumbo over medium heat, add the crab meat or shrimp, and cook until the shrimp are cooked through. Garnish with onions and serve with rice.

Categories:

recipe / Dishes for future use / Soups / Thick soups and stews / / American cuisine / Cajun cuisine / Rachael Ray

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