Quick Louisiana Gumbo

Quick Louisiana Gumbo Recipe - Authentic American Dish

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Louisiana Gumbo is a classic Southern dish that is known for its rich flavors and hearty ingredients. This Quick Louisiana Gumbo recipe is a simplified version of the traditional dish, perfect for a quick and easy weeknight meal.

History

Gumbo has its roots in Louisiana Creole cuisine, with influences from African, French, Spanish, and Native American cultures. The dish typically consists of a strongly flavored stock, meat or shellfish, and a thickener, often okra or filé powder. Gumbo is often served over rice and is a staple in Southern cooking.

Ingredients

1 cup chopped onion
2 tbsp bacon drippings, butter, or margarine
1 x 28 oz (794 g) can peeled whole tomatoes, chopped
1.5 tsp salt
0.5 tsp crushed hot red pepper
1 x 10 oz (283 g) package frozen cut okra
1 qt (946 ml) (4 cup) chicken broth
1 lb (454 g) fish fillets, cut into large pieces
3 cup hot cooked rice

How to prepare

In a large skillet, cook the onion in bacon drippings until it becomes soft but not brown.
Add the tomatoes, salt, and red pepper.
Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 15 minutes.
Remove the cover and add the okra and broth. Continue cooking for another 15 minutes.
Add the remaining ingredients and cook for an additional 10 minutes.
Serve the dish in individual soup plates with hot rice.

Variations

Add shrimp or chicken in addition to the fish for a seafood and meat combination.
Use sausage or ham for a smoky flavor in the gumbo.
Experiment with different spices and seasonings to customize the dish to your taste.

Cooking Tips & Tricks

Make sure to cook the onions until they are soft but not brown to avoid a burnt flavor in the dish.

- Use fresh or frozen okra for the best texture in the gumbo.

- Adjust the amount of hot red pepper to suit your spice preference.

- Let the gumbo simmer for the full cooking time to allow the flavors to meld together.

Serving Suggestions

Serve the Quick Louisiana Gumbo over hot cooked rice for a complete meal. Garnish with chopped green onions or parsley for added flavor and color.

Cooking Techniques

Simmering

- Boiling

- Sautéing

Ingredient Substitutions

Butter can be used instead of margarine.

- Fresh tomatoes can be used instead of canned tomatoes.

- Vegetable broth can be used instead of chicken broth.

Make Ahead Tips

The gumbo can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve the Quick Louisiana Gumbo in individual soup plates with a scoop of hot rice in the center. Garnish with chopped green onions or parsley for a pop of color.

Pairing Recommendations

Pair the gumbo with a side of cornbread or crusty French bread for a complete meal. A side salad with a tangy vinaigrette dressing would also complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the gumbo in a saucepan over low heat until warmed through, stirring occasionally.

Nutrition Information

Calories per serving

300

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 3g

- Sugars: 4g

Fats

- Total Fat: 6g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 20g

Vitamins and minerals

Vitamin A: 15%

- Vitamin C: 20%

- Calcium: 6%

- Iron: 10%

Alergens

Fish

Summary

This Quick Louisiana Gumbo is a well-balanced meal with a good mix of carbohydrates, fats, and proteins. It is rich in vitamins A and C, and provides a moderate amount of calories per serving.

Summary

This Quick Louisiana Gumbo is a flavorful and satisfying dish that is perfect for a quick and easy weeknight meal. With a rich history and a blend of Southern flavors, this gumbo is sure to become a family favorite.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a rainy afternoon in Louisiana, the air thick with the smell of spices and the sound of jazz music drifting through the streets. I had just finished a long day at work and was seeking refuge in the warm embrace of my kitchen. As I rummaged through my old recipe books, I stumbled upon a tattered piece of paper tucked away in the back of a drawer. It was a recipe for Quick Louisiana Gumbo, written in elegant script and stained with years of use.

I had heard of gumbo before, of course. It was a quintessential dish in Louisiana, a melting pot of flavors reflecting the diverse cultural heritage of the region. But I had never attempted to make it myself. The recipe seemed daunting, with its long list of ingredients and intricate instructions. However, something about it called out to me, urging me to give it a try.

I traced the faded words with my fingers, feeling a sense of excitement building within me. As I read through the recipe, memories flooded my mind - of bustling kitchens filled with laughter and the comforting aroma of simmering pots, of hands stained with spices and hearts full of love. I realized that this recipe was not just a collection of ingredients and instructions, but a piece of history, a link to the past that connected me to generations of cooks who had come before me.

With a determined spirit, I set out to gather the ingredients for the gumbo. The recipe called for a mix of fresh vegetables, savory meats, and a blend of spices that promised to tantalize the taste buds. I made my way to the local market, a vibrant hub of colors and scents, where I carefully selected each item on my list. The sight of plump okra, tender chicken, and spicy andouille sausage filled me with a sense of anticipation.

Back in my kitchen, I set to work preparing the gumbo. I chopped vegetables with precision, feeling the familiar rhythm of the knife against the cutting board. I seasoned the meats with a generous hand, letting the aroma of smoked paprika and cayenne pepper fill the room. As I stirred the roux, a rich mixture of flour and oil that formed the base of the gumbo, I felt a sense of satisfaction wash over me.

The process of making the gumbo was a labor of love, a dance of flavors and textures that unfolded before me like a well-worn recipe passed down through generations. I added the vegetables and meats to the pot, watching as they mingled and melded together, creating a symphony of tastes and aromas. The gumbo bubbled and simmered, filling the kitchen with a fragrant cloud of spices and memories.

As I ladled the gumbo into bowls, garnishing each serving with a sprinkle of fresh herbs, I felt a sense of accomplishment. The dish before me was not just a meal, but a masterpiece, a reflection of the passion and dedication that had gone into its creation. I sat down at the table, savoring each spoonful of the gumbo, letting the flavors wash over me like a wave of nostalgia.

In that moment, I understood the power of a recipe. It was more than just a list of ingredients and instructions - it was a story, a connection to the past that brought me closer to my roots. The Quick Louisiana Gumbo was not just a dish that I had cooked, but a piece of my history, a testament to the love and tradition that had shaped me into the cook I was today.

And as I savored the last bite of gumbo, my heart full and my belly satisfied, I knew that I had found more than just a recipe that day. I had found a piece of myself, a link to the past that would guide me in the kitchen for years to come. And for that, I would be forever grateful.