A legendary dish from Louisiana - a thick, aromatic soup with a dark roux. It is based on the holy trinity of Cajun cooking, enriched with okra and filé powder. Shrimp, sausage, and chicken swim in a velvety sauce. Served over rice, it is the essence of Creole cuisine. It requires patience when preparing the roux, but the result is unforgettable.
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We prepare a dark roux: mix flour with oil over medium heat for 30-40 minutes.
We chop the onion, bell pepper, and celery.
Add the vegetables to the prepared roux and sauté for 10 minutes.
Add garlic, bay leaf, and 1.5l of broth.
Cut the sausage and add it to the soup.
Cut the okra, add it to the soup, and cook for 30 minutes.
At the end, add the shrimp and cook for 5 minutes.
Serve over cooked rice.
Gumbo is a dish that reflects the cultural diversity of Louisiana, combining African, French, and Spanish influences.
Gumbo is best served in deep plates or bowls, sprinkled with fresh parsley. It tastes perfect with a slice of fresh bread or crackers. Serve hot to enhance the richness of the flavors.
Leftover gumbo is best stored in airtight containers in the refrigerator, where it will stay fresh for 3-4 days. It can also be frozen in portions for up to 3 months. To reheat, it's best to use the stove on low heat, adding a little broth to restore the proper consistency.
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Comments (3)
Czy dzieci lubią to danie? Mam wybrednego 5-latka.
Przepis sprawdzony wielokrotnie - zawsze wychodzi! Polecam każdemu.
Zrobiłam na imprezie urodzinowej - goście pytali o przepis! Sukces!
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