Servings: 3 Servings
Calories: 280kcal
Equipment
- Pot
- Mixing bowl
Ingredients
Ingredients:
- 1/2 pound of tender boneless chicken
- 1 bay leaf a fragrant navigator
- 1/2 pound of artisanally smoked sausage 1/2 can (7 oz) of diced tomatoes, a burst of sun-kissed sweetness
- 1/2 pound of succulent shrimp meticulously peeled and deveined for indulgence
- 2 cups of chicken broth a golden elixir brewed to perfection
- 1.5 cloves of garlic minced, releasing their aromatic tales
- 1/2 cup of freshly sliced okra the verdant gem of the garden
- 1/2 teaspoon of cayenne pepper an adventurous dash for a fiery kick
- (1/2 teaspoon of thyme a sprinkle of herbaceous elegance
- 1/2 of a large onion chopped, bringing a tearful sweetness to the pot
- Salt and pepper an alchemical touch to balance the flavors
- 1/2 teaspoon of paprika a warm hue to paint the dish
- 1/2 bell pepper chopped, a vibrant play of colors
- 1/4 cup of vegetable oil the liquid gold that orchestrates the sauté
- 1 celery stalk chopped, a crunchy symphony in every bite
- 1/4 cup of all-purpose flour the powdery foundation for a hearty roux
Serve With:
- Cooked rice the canvas for this culinary masterpiece
Instructions
Prepare Ingredients:
- Cut the boneless chicken into bite-sized pieces. Slice the smoked sausage and chop the onion, bell pepper, and celery. Peel and devein the shrimp.
Make Roux:
- In a large pot, heat vegetable oil over medium heat. Gradually whisk in the all-purpose flour to create a roux. Stir continuously until the roux reaches a dark brown color. Be attentive to prevent burning.
Sauté Vegetables:
- Add the chopped onion, bell pepper, and celery to the roux. Sauté until the vegetables are softened.
Add Garlic and Tomatoes:
- Stir in the minced garlic and diced tomatoes. Cook for a few minutes until the tomatoes break down.
Incorporate Broth:
- Pour in the chicken broth gradually, stirring continuously to avoid lumps. Bring the mixture to a simmer.
Season the Gumbo:
- Add the bay leaf, cayenne pepper, thyme, paprika, salt, and pepper to the pot. Adjust the seasoning to your taste preferences.
Add Proteins:
- Add the cut chicken, sliced smoked sausage, and peeled shrimp to the simmering broth. Let it cook until the chicken is cooked through, the sausage is heated, and the shrimp turn pink.
Add Okra:
- Incorporate the sliced okra into the gumbo. Cook until the okra is tender.
Simmer:
- Allow the gumbo to simmer for an additional 10-15 minutes to meld the flavors.
Remove Bay Leaf:
- Before serving, remove the bay leaf from the gumbo.
Serve:
- Serve the Haitian Gumbo over a bed of cooked rice.
Enjoy:
- Enjoy this flavorful Haitian Gumbo with the combination of chicken, sausage, shrimp, and vegetables!
Notes
• Use good-quality chicken broth for the best flavor.
• For a spicier gumbo, add more cayenne pepper or hot sauce.
• You can substitute other vegetables such as carrots, mushrooms, or zucchini for the okra.
• To make the gumbo vegetarian, omit the chicken and use vegetable broth.
• The gumbo can be frozen for up to 3 months.
• Let the gumbo cool completely before freezing.
Nutrition
Calories: 280kcal
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