Gumbo à la Creole

Gumbo à la Creole Recipe - Authentic American Dish

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 6

Introduction

Gumbo à la Creole is a traditional dish from Louisiana that is known for its rich and flavorful combination of seafood, meat, and vegetables. This hearty stew is a staple in Creole cuisine and is often served over a bed of hot cooked rice.

History

Gumbo has its roots in West African, French, Spanish, and Native American culinary traditions. The dish was brought to Louisiana by African slaves and has since evolved into a beloved Creole specialty. Gumbo à la Creole typically features a combination of seafood such as shrimp, oysters, and fish, as well as meats like chicken or sausage.

Ingredients

1.5 cups chopped onion
3 tbsp vegetable oil
0.25 cup flour
5 cups fish stock
1 x 28 oz (794 g) can tomatoes
2 dozen or 3 cups shucked oysters (drained; reserve liquid)
1 10 oz (283 g) package frozen sliced okra
2 tsp salt
2 tsp lemon pepper
0.25 tsp ground black pepper
0.25 tsp ground red pepper
bouquet garni
0.5 lb (227 g) cubed boneless white fish
0.5 lb (227 g) peeled deveined shrimp
0.5 lb (227 g) crab fingers or crab meat
1 tbsp gumbo file
6 cups hot cooked rice

How to prepare

Sauté the onion in oil until it is well browned.
Add the flour and cook, stirring constantly, until a deep brown color is obtained.
Stir in the fish stock, tomatoes, liquid from oysters, okra, salt, lemon pepper, black pepper, red pepper, and bouquet garni.
Cook, uncovered, for about 30 minutes.
Add the fish, shrimp, crab fingers, and oysters.
Continue cooking for about 10 minutes or until the shrimp turn pink and the oysters begin to curl.
Remove the bouquet garni.
Just before serving, add the gumbo file.
Never let the gumbo boil after the file is added.
Serve in shallow bowls with rice.

Variations

Substitute chicken or sausage for the seafood for a different flavor profile.
Add in additional vegetables such as bell peppers, celery, and okra for a heartier gumbo.
Experiment with different spices and seasonings to customize the dish to your taste.

Cooking Tips & Tricks

To achieve a deep brown roux, be patient and stir constantly to prevent burning.

- Use fresh seafood for the best flavor, but frozen can be used in a pinch.

- Adjust the level of spice to your preference by adding more or less red pepper.

- Allow the gumbo to simmer slowly to allow the flavors to meld together.

Serving Suggestions

Serve Gumbo à la Creole over hot cooked rice for a complete meal. Garnish with chopped green onions or parsley for added freshness.

Cooking Techniques

Sauté the roux until it reaches a deep brown color to develop a rich flavor base.

- Simmer the gumbo slowly to allow the flavors to meld together and the seafood to cook through.

Ingredient Substitutions

Use vegetable broth or chicken broth in place of fish stock if desired.

- Substitute canned tomatoes with fresh tomatoes if they are in season.

- Use any combination of seafood and meats that you prefer in this recipe.

Make Ahead Tips

Gumbo à la Creole can be made ahead of time and reheated before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Gumbo à la Creole in shallow bowls over a mound of hot cooked rice. Garnish with chopped green onions or parsley for a pop of color.

Pairing Recommendations

Pair Gumbo à la Creole with a side of cornbread or crusty French bread to soak up the flavorful broth. A crisp green salad with a tangy vinaigrette would also complement the rich flavors of the gumbo.

Storage and Reheating Instructions

Store leftover Gumbo à la Creole in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Gumbo à la Creole contains approximately 350 calories.

Carbohydrates

Each serving of Gumbo à la Creole contains approximately 45 grams of carbohydrates.

Fats

Each serving of Gumbo à la Creole contains approximately 12 grams of fats.

Proteins

Each serving of Gumbo à la Creole contains approximately 25 grams of proteins.

Vitamins and minerals

Gumbo à la Creole is rich in vitamins and minerals, including vitamin C, vitamin A, iron, and calcium.

Alergens

Gumbo à la Creole contains shellfish (oysters, shrimp) and fish, so it may not be suitable for those with seafood allergies.

Summary

Gumbo à la Creole is a well-rounded dish that provides a good balance of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Gumbo à la Creole is a classic dish that showcases the diverse flavors of Creole cuisine. This hearty stew is perfect for a comforting meal that is sure to satisfy your taste buds.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Gumbo à la Creole. It was a warm summer day in the heart of New Orleans, and I was visiting my dear friend, Mrs. Fontenot. Mrs. Fontenot was known throughout the neighborhood for her incredible cooking skills, and I was lucky enough to be invited over for dinner that night.

As soon as I walked into her kitchen, I was greeted by the most amazing aroma. Mrs. Fontenot was standing over a large pot, stirring a rich, dark roux with a wooden spoon. The sight and smell of the bubbling concoction made my mouth water, and I couldn't wait to see what she was cooking up.

Mrs. Fontenot smiled warmly at me and beckoned me over to the stove. "Ah, my dear, you are just in time to learn the secret to my famous Gumbo à la Creole," she said with a twinkle in her eye. I eagerly watched as she added in a holy trinity of chopped onions, bell peppers, and celery, along with a generous amount of garlic and spices.

As the pot simmered away, Mrs. Fontenot regaled me with stories of her own grandmother, who had passed down the recipe to her many years ago. She spoke of the tradition and history behind the dish, and how each ingredient had a special significance in Creole cooking.

I listened intently, taking mental notes of each step and ingredient she used. I could tell that Mrs. Fontenot was a true master of her craft, and I was determined to learn as much as I could from her that evening.

After several hours of simmering and stirring, Mrs. Fontenot finally ladled out a steaming bowl of Gumbo à la Creole for me to try. I took a tentative sip, and my taste buds were immediately bombarded with a symphony of flavors – spicy, savory, and rich.

I couldn't help but exclaim in delight at how delicious it was. Mrs. Fontenot beamed with pride, knowing that she had passed down her culinary knowledge to another eager student.

From that moment on, I was hooked. I spent countless hours in Mrs. Fontenot's kitchen, learning everything I could about Creole cuisine and the art of making Gumbo. She taught me the importance of patience, precision, and love in the kitchen, and I soaked up every bit of knowledge she shared with me.

Over the years, I have made Gumbo à la Creole countless times, each batch better than the last. I have added my own twist to the recipe, experimenting with different ingredients and techniques to make it truly my own.

But no matter how many variations I try, I always remember that warm summer day in New Orleans, when Mrs. Fontenot opened my eyes to the magic of Creole cooking. Her recipe for Gumbo à la Creole will forever hold a special place in my heart, a reminder of the bond we shared over a steaming bowl of delicious comfort food.

And so, whenever I make Gumbo for my own family and friends, I think of Mrs. Fontenot and the lessons she taught me. I am grateful for her guidance and wisdom, and I hope to pass down her recipe for Gumbo à la Creole to future generations, just as she did for me.