Gumbo recipe (Creole Stew)

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Preparation time 2 h

Difficulty Medium

Recipe category:

Meat

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Oil use:

Stewing

Gumbo, or Creole Stew, is one of the most popular dishes of the south of the United States, especially in New Orleans, in the state of Louisiana. The combination of ingredients is a reflection of the combination of cultures which have traditionally existed in these regions. Gumbo has countless variations: meat or seafood, sausage (fresh or smoked), chicken, rabbit, prawns, crab, oysters, etc.

Ingredients

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0.5cup

Extra Virgin Olive Oil

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0.5cup

flour

large onion cut into cubes

0.5

chicken

0.5tablespoon

creole spices (paprika, cayenne pepper and black pepper)

2pounds

chopped smoked sausages

chopped celery

green pepper

0.5

tomato

chopped clove or garlic

teaspoon of thyme

3pints

chicken stock

1bay

leaf

1cup

fresh okra, chopped

1tablespoon

Worcestershire sauce

0.5teaspoon

salt and pepper

0.5teaspoon

tabasco to taste

1tablespoon

parsley for decoration

3cups

boiled rice

Instructions

Kitchen view

Oil the chicken and leave it to marinate in the spice mix.

Peel and chop all the vegetables.

In a deep cooking pot, heat the oil. Add the flour and stir with a whisk. When it starts to boil, lower the heat and continue stirring until it turns brown. Add the onion and stir with the heat on low.

Next add the chicken and cook until golden, then add the sausages and prawns, stirring everything for a few minutes. Add the celery, pepper, tomato, garlic and stir for 3 minutes.

Add the thyme, bay leaf and chicken stock. Boil, stirring now and then. With the heat on low and the pot uncovered, leave boil for 45 minutes. Stir and defoam now and then. Add the okra, tabasco and Worcestershire sauce, also seasoning with salt and pepper.

Cook the stew on a very low heat for another 45 minutes. Continue to remove the fat which forms on the surface with a slotted spoon.

Before serving the gumbo, remove the bay leaf from the pot and decorate with parsley.

Boil the rice and serve the stew with it.