Classic Gumbo Recipe

Classic Gumbo recipe that serves 6-8:A Taste of Louisiana Heritage

INTRODUCTION: Immerse yourself in the bold flavors and rich history of Louisiana with our Classic Gumbo Recipe. This beloved stew is a vibrant blend of African, French, and Spanish influences, featuring tender okra, succulent seafood, and spicy andouille sausage. With a dark roux as its foundation, this hearty dish is a true reflection of the state's cultural melting pot. Let the aromatic spices and slow-cooked goodness transport you to the bayous and backyards of Louisiana, where community and cuisine come together.

Ingredients:

For the roux:

- 1 cup all-purpose flour

- 1 cup vegetable oil

For the gumbo:

- 2 pounds andouille sausage, sliced

- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

- 2 medium onions, chopped

- 3 stalks celery, chopped

- 3 cloves garlic, minced

- 1 cup diced tomatoes

- 2 cups long-grain rice

- 2 cups chicken broth

- 1 teaspoon dried thyme

- 1 teaspoon dried oregano

- 1 bay leaf

- 1 teaspoon cayenne pepper

- 1 teaspoon paprika

- Salt and pepper, to taste

- 2 tablespoons filé powder (optional)

- 2 tablespoons chopped scallions, for garnish

- 1/4 cup chopped parsley, for garnish

Instructions:

1. Make the roux: Heat oil in a large cast-iron pot over medium heat. Gradually add flour, whisking constantly. Cook, stirring frequently, until roux is dark brown, about 20-25 minutes.

2. Add sausage and cook until browned, about 5 minutes.

3. Add chicken and cook until browned, about 5-7 minutes.

4. Add onions, celery, and garlic; cook until vegetables are tender, about 5 minutes.

5. Add diced tomatoes, rice, broth, thyme, oregano, bay leaf, cayenne pepper, paprika, salt, and pepper. Stir well.

6. Bring to a boil, then reduce heat to low and simmer, covered, for 25-30 minutes or until rice is tender.

7. Stir in filé powder, if using.

8. Serve hot, garnished with scallions and parsley.

Note: You can customize gumbo to your taste by adding other ingredients, such as shrimp, crab, or okra.

Variations:

- Seafood Gumbo: Add 1 pound shrimp, 1 pound crab meat, and 1 cup okra.

- Vegetarian Gumbo: Replace sausage and chicken with 2 cups mixed vegetables (such as bell peppers, carrots, and zucchini).

Enjoy your delicious Gumbo!

Here is the estimated calorie chart per serving of Gumbo Recipe (serves 6-8):

Per serving (approximate values):

- Calories: 550-650

- Protein: 35-40g

- Fat: 35-40g

    - Saturated fat: 10-12g (from sausage, chicken, and oil)

- Carbohydrates: 40-45g

    - Fiber: 5-7g

- 

: 800-1000mg (from broth, sausage, and chicken)

- Sugar: 5-7g (naturally occurring from tomatoes and vegetables)

- Cholesterol: 80-100mg (from sausage and chicken)

Vitamins and minerals:

- Vitamin A: 20-25% of the Daily Value (DV)

- Vitamin C: 40-50% of the DV

- Calcium: 10-15% of the DV

- Iron: 25-30% of the DV

- Potassium: 25-30% of the DV

Please note that these values are approximate and may vary based on specific ingredients and portion sizes used. Additionally, if you're using store-bought broth or sausage, the nutrition facts may differ due to added preservatives and ingredients.

Variations:

- Seafood Gumbo: +100-150 calories, +10-15g protein, +5-7g fat

- Vegetarian Gumbo: -100-150 calories, +5-7g protein, -5-7g fat

Keep in mind that these estimates are approximate and may vary based on specific ingredients and portion sizes used.