Gumbo. Gumbo (Louisiana Creole: Gombo) is a soup popular in the U. S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener.
You can have Gumbo using 14 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Gumbo
- It’s of Zatarain's gumbo mix with rice.
- It’s of Water.
- It’s of Chicken broth.
- It’s of Diced potatoes.
- It’s of Parsley flakes.
- Prepare of small, tail-off peeled shrimp (100-150 in each bag).
- You need of chicken breast.
- Prepare of Polish sausage.
- You need of crab meat.
- Prepare of frozen okra.
- It’s of Bay Leaf.
- You need of Red crushed peppers.
- You need of Hardboiled eggs (Optional).
- You need of Seafood seasoning.
Make gumbo like the real Cajuns do! Gumbo, which originated in southern Louisiana, can be defined as a soup of meat and/or shellfish and rice. It is always seasoned with garlic, onions, and ground. Gumbo, an aromatic soup-stew characteristic of the Creole cuisine of Louisiana.
Gumbo step by step
Add 6 cups of water, 1 cup of chicken broth, eggs, and gumbo mix into a big pot (under low heat).
After it starts to boil add parsley flakes and bay leaf.
Make sure to stir frequently to keep your food from sticking.
Rinse shrimp in cold water for about 5 minutes then sprinkle with seafood seasoning.
Add potatoes, crab meat, polish sausage, shrimp, chicken breast, and frozen okra then stir.
Add red crushed peppers.
Place a lid on the pot. Let it cook for about 30 minutes or until rice is done.
Enjoy :-).
See more ideas about gumbo, gumbo recipe, cajun recipes. Green gumbo, or gumbo z'herbes, is a Lenten tradition in Louisiana. Ironically, it is not always vegetarian, as this hearty stew is often served on Holy Thursday to fortify the faithful for the Good. This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. This is a beloved recipe shared with me by a native New Orleanian.
