Gumbo

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Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 2
Calories: 617kcal

Ingredients

Corn Bread:

  • 1 cup Cornmeal
  • 1 cup All-purpose flour
  • 1/4 cup Granulated sugar
  • 1 TBSP Baking powder
  • 1/2 tsp Salt
  • 1 cup Milk
  • 1/4 cup Vegetable oil
  • 1 large Egg

Gumbo:

  • ½ cup White rice rinsed
  • 1/4 cup Vegetable oil
  • 1/4 cup All-purpose flour
  • 1 Onion diced
  • 1 Green bell pepper diced
  • 2 stalks Celery diced
  • 3 cloves Garlic minced
  • 14 oz Canned diced tomato
  • 3 cups Chicken broth
  • 1 Bay leaf
  • 1 tsp Dried thyme
  • 1/2 tsp Dried oregano
  • 1/2 tsp Paprika
  • 1/4 tsp Cayenne pepper adjust to taste
  • Salt
  • Black pepper
  • 1/2 pound Andouille sausage sliced
  • 1/2 pound Shrimp peeled and deveined
  • 1 TBSP Worcestershire sauce
  • 2 Scallions sliced (for garnish)

Wine:

  • 8 oz White wine such as Sauvignon Blanc or Chardonnay
US Customary - Metric

Instructions

  • Prepare the corn bread: Preheat the oven to 400°F (200°C) and grease a baking dish or cast-iron skillet.
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  • In a separate bowl, whisk together the milk, vegetable oil, and egg.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  • Pour the batter into the prepared baking dish or skillet and smooth the top. Bake for about 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Allow the cornbread to cool slightly before serving.
  • Cook the rice: Prepare rice according to the package’s instructions, and fluff with a fork. Cover pot with a lid to keep warm.
  • Prepare the gumbo: Heat the vegetable oil in a large pot or Dutch oven over medium heat
  • Add the flour to the pot and stir continuously to make a roux. Cook the roux, stirring frequently, until it turns a dark brown color. Be careful not to burn it. Add the diced onion, bell pepper, celery, and minced garlic to the pot. Cook until the vegetables are softened, about 5-7 minutes.
  • Add the diced tomatoes, chicken broth, bay leaf, dried thyme, dried oregano, paprika, cayenne pepper, salt, and pepper. Stir well to combine. Bring the mixture to a boil, then reduce the heat and simmer uncovered for about 30 minutes, stirring occasionally.
  • Add the sausage to the pot and cook for an additional 15 minutes.
  • Add the shrimp and Worcestershire sauce. Cook for another 5-7 minutes until the shrimp is cooked through. Taste and adjust the seasoning if needed. Remove the bay leaf before serving.
  • Serve the gumbo over rice with cornbread and wine.

Nutrition

Calories: 617kcal | Carbohydrates: 63g | Protein: 19g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 1600mg | Potassium: 798mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2755IU | Vitamin C: 63mg | Calcium: 132mg | Iron: 4mg

Gumbo

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings 2
Calories 617 kcal

Ingredients
 
 

Corn Bread:

  • 1 cup Cornmeal
  • 1 cup All-purpose flour
  • 1/4 cup Granulated sugar
  • 1 TBSP Baking powder
  • 1/2 tsp Salt
  • 1 cup Milk
  • 1/4 cup Vegetable oil
  • 1 large Egg

Gumbo:

  • ½ cup White rice rinsed
  • 1/4 cup Vegetable oil
  • 1/4 cup All-purpose flour
  • 1 Onion diced
  • 1 Green bell pepper diced
  • 2 stalks Celery diced
  • 3 cloves Garlic minced
  • 14 oz Canned diced tomato
  • 3 cups Chicken broth
  • 1 Bay leaf
  • 1 tsp Dried thyme
  • 1/2 tsp Dried oregano
  • 1/2 tsp Paprika
  • 1/4 tsp Cayenne pepper adjust to taste
  • Salt
  • Black pepper
  • 1/2 pound Andouille sausage sliced
  • 1/2 pound Shrimp peeled and deveined
  • 1 TBSP Worcestershire sauce
  • 2 Scallions sliced (for garnish)

Wine:

  • 8 oz White wine such as Sauvignon Blanc or Chardonnay

Instructions
 

  • Prepare the corn bread: Preheat the oven to 400°F (200°C) and grease a baking dish or cast-iron skillet.
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  • In a separate bowl, whisk together the milk, vegetable oil, and egg.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  • Pour the batter into the prepared baking dish or skillet and smooth the top. Bake for about 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Allow the cornbread to cool slightly before serving.
  • Cook the rice: Prepare rice according to the package’s instructions, and fluff with a fork. Cover pot with a lid to keep warm.
  • Prepare the gumbo: Heat the vegetable oil in a large pot or Dutch oven over medium heat
  • Add the flour to the pot and stir continuously to make a roux. Cook the roux, stirring frequently, until it turns a dark brown color. Be careful not to burn it. Add the diced onion, bell pepper, celery, and minced garlic to the pot. Cook until the vegetables are softened, about 5-7 minutes.
  • Add the diced tomatoes, chicken broth, bay leaf, dried thyme, dried oregano, paprika, cayenne pepper, salt, and pepper. Stir well to combine. Bring the mixture to a boil, then reduce the heat and simmer uncovered for about 30 minutes, stirring occasionally.
  • Add the sausage to the pot and cook for an additional 15 minutes.
  • Add the shrimp and Worcestershire sauce. Cook for another 5-7 minutes until the shrimp is cooked through. Taste and adjust the seasoning if needed. Remove the bay leaf before serving.
  • Serve the gumbo over rice with cornbread and wine.

Nutrition

Calories: 617kcalCarbohydrates: 63gProtein: 19gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.5gCholesterol: 73mgSodium: 1600mgPotassium: 798mgFiber: 6gSugar: 8gVitamin A: 2755IUVitamin C: 63mgCalcium: 132mgIron: 4mg
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