Ingredients

Servings:

Ingredients

▪ 300 grams Brown Roux
▪ 300 grams "holy trinity"
▪ 1 Rotisserie Chicken, Un-flavored
▪ 1.5 litre Chicken Stock
▪ 340 grams (12 ounces package) Andouille Sausage, sliced into 'coins'
▪ 250 grams Shrimp, preferably uncooked, shell on
▪ 3 cloves Garlic, minced
▪ 1 bunch Green Onions, finely chopped
▪ 1 bunch Parsley, finely chopped
▪ 100 grams (1 cup) Frozen Okra
▪ 12 grams Cajun Seasoning, optional for additional flavor
▪ Salt and Pepper

Component Foundations

This culinary creation relies on the following structural foundation base elements. Be sure to prepare these ahead of time:

Dinner

Gumbo

Name: Gumbo
Prep time: 20 min
Cook time: 60 min
Yield: 10 servings
Ingredients: 300 grams Brown Roux; 300 grams "holy trinity"; 1 Rotisserie Chicken, Un-flavored; 1.5 litre Chicken Stock; 340 grams (12 ounces package) Andouille Sausage, sliced into 'coins'; 250 grams Shrimp, preferably uncooked, shell on; 3 cloves Garlic, minced; 1 bunch Green Onions, finely chopped; 1 bunch Parsley, finely chopped; 100 grams (1 cup) Frozen Okra; 12 grams Cajun Seasoning, optional for additional flavor; Salt and Pepper

Gumbo is a rich, flavorful stew from Louisiana, known for its dark roux base, the "holy trinity" of celery, bell peppers, and onions, and a combination of meat (like chicken and andouille sausage) or seafood (like shrimp and crab). It's thickened with okra or filé powder and traditionally served hot over rice, with variations like Cajun (no tomatoes) and Creole (often includes tomatoes).

Prep: 20 mins

Cook: 60 mins

By: admin

Instructions

Prepare roux

Prepare "holy trinity"