Gumbo

Name: Gumbo
Cook time: 137 min
Total time: 137 min
Yield: 6
Cuisine: Estadounidense
Ingredients: 100 g Wheat flour; 300 g Rice; 300 g Prawns; 2 u Onion; 4 cloves Garlic; 3 u Celery; Salt; Black pepper; 120 ml Vegetable Oil; 2 teaspoons Paprika; 1 teaspoon Thyme; 2 leaves Bay Leaf; 2 u Green Pepper; 1 handful Parsley; 1.5 l Chicken Stock; 600 g Chicken Thighs; 0.5 teaspoons Cayenne Pepper; 4 u Spring Onions; Hotsauce; 300 g Sausages; 1 tablespoon Worcestershire Sauce

Medium

Contains allergens

Cereales con glutenCrustáceosApio

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 2 hr
Servings: 6

Summary

Louisiana's signature stew: a roux cooked to the colour of chocolate, the 'holy trinity' of onion, green pepper and celery, chicken, smoked sausage and prawns, served over white rice.

Ingredients

6 servings

Add to Bring!

100 g Wheat flour
300 g Rice (long-grain, to serve)
300 g Prawns (raw and peeled)
2 u Onion (chopped)
4 cloves Garlic (chopped)
3 u Celery (sticks, chopped)
Salt (to taste)
Black pepper (to taste)
120 ml Vegetable Oil
2 teaspoons Paprika (half for seasoning the chicken)
1 teaspoon Thyme (dried)
2 leaves Bay Leaf
2 u Green Pepper (chopped)
1 handful Parsley (chopped)
1.5 l Chicken Stock (hot)
600 g Chicken Thighs (boneless and skinless, cut into chunks)
0.5 teaspoons Cayenne Pepper (to taste)
4 u Spring Onions (thinly sliced)
Hotsauce (to serve)
300 g Sausages (smoked, andouille or kielbasa type, sliced, or cooking chorizo)
1 tablespoon Worcestershire Sauce

Instructions

Have all the vegetables chopped before you start, as the roux cannot be left. Season the chicken with salt, pepper and half the paprika.
15 min
Brown the sausage in a large heavy-based pot with a splash of the oil and lift it out. Brown the chicken in the same fat and lift it out too.
10 min
Add the rest of the oil and the flour to the pot and stir constantly with a wooden spoon over medium-low heat until the roux is a deep brown, like milk chocolate.
35 min
Tip in the onion, pepper and celery all at once, which stops the roux cooking further, and fry until softened. Add the garlic and cook for another minute.
8 min
Gradually pour in the hot stock, stirring so no lumps form. Add the sausage, chicken, bay leaves, thyme, remaining paprika, cayenne and Worcestershire sauce.
5 min
Simmer gently, uncovered, stirring now and then and skimming off any fat that rises, until the chicken is very tender and the gumbo has the body of a thick soup. Meanwhile, cook the rice.
60 min
Add the prawns and cook just until they turn pink. Adjust the salt, pepper and cayenne, remove the bay leaves and stir in the spring onions and parsley.
4 min
Serve the gumbo in deep bowls over a scoop of rice, with hot sauce on the table.

Notes

The roux is the soul of gumbo: roughly equal amounts of flour and oil, stirred constantly over medium-low heat until it is the colour of milk chocolate, or darker if you are brave. If black specks appear or it smells burnt, throw it away and start again, as it would make the whole pot bitter. The traditional sausage is andouille, a smoked, spiced pork sausage; smoked kielbasa-style sausages or cooking chorizo work in its place, changing the flavour but still delicious. In Louisiana gumbo is also thickened with okra or with filé, a powder of sassafras leaves stirred in at the end, off the heat. If you plan to freeze it, do so before adding the prawns.