Baixaria Gumbo

Ingredients

In this adaptation, the traditional Brazilian Baixaria is transformed into a Creole gumbo by incorporating key ingredients and spices from Louisiana Creole cuisine. The addition of andouille sausage, a staple in Creole cooking, adds a smoky and spicy flavor to the dish. The use of traditional Creole spices such as paprika, cayenne pepper, and thyme infuses the gumbo with a distinct Creole taste. The inclusion of okra, a popular ingredient in both cuisines, adds a unique texture and enhances the overall flavor of the dish. We alse have the original recipe for Baixaria, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 1 pound (450g) andouille sausage, sliced 1 pound (450g) andouille sausage, sliced
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 1 can (14 ounces/400g) diced tomatoes 1 can (14 ounces/400g) diced tomatoes
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (160g) okra, sliced 1 cup (160g) okra, sliced
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Cooked rice, for serving Cooked rice, for serving
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 40g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. 2.
   Add the diced onion, minced garlic, bell peppers, and celery to the pot. Sauté until the vegetables are softened, about 5 minutes.
3. 3.
   Add the sliced andouille sausage to the pot and cook until browned, about 5 minutes.
4. 4.
   Push the sausage and vegetables to one side of the pot and add the chicken pieces. Cook until the chicken is browned on all sides, about 5 minutes.
5. 5.
   Stir in the diced tomatoes, chicken broth, water, sliced okra, bay leaves, paprika, cayenne pepper, dried thyme, salt, and pepper.
6. 6.
   Bring the gumbo to a boil, then reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
7. 7.
   Add the shrimp to the pot and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
8. 8.
   Remove the bay leaves from the gumbo and discard.
9. 9.
   Serve the Baixaria Gumbo over cooked rice and garnish with chopped green onions.

Treat your ingredients with care...

• Andouille sausage — If you can't find andouille sausage, you can substitute it with smoked sausage or chorizo for a similar smoky flavor.
• Okra — To reduce the sliminess of okra, you can lightly sauté it in a separate pan before adding it to the gumbo.

Tips & Tricks

• For a spicier gumbo, increase the amount of cayenne pepper or add hot sauce to taste.
• Gumbo tastes even better the next day, so consider making it in advance and letting the flavors meld overnight.
• Serve the gumbo with crusty French bread for dipping into the flavorful broth.
• If you prefer a thicker gumbo, you can make a roux by cooking equal parts flour and oil until it turns a dark brown color, then adding it to the gumbo before simmering.
• Feel free to add other seafood such as crab or crawfish to the gumbo for a seafood medley.

Serving advice

Baixaria Gumbo is best served hot over a bed of fluffy white rice. Garnish each bowl with a sprinkle of chopped green onions for a fresh and vibrant touch. Serve with a side of crusty French bread to soak up the flavorful broth.

Presentation advice

Present the Baixaria Gumbo in a large, deep bowl to showcase its rich and vibrant colors. Place a mound of fluffy white rice in the center of the bowl and ladle the gumbo around it. Garnish with a sprinkle of chopped green onions for added visual appeal.