Bosnian Gumbo

Ingredients

While the original American gumbo typically features seafood and Andouille sausage, our Bosnian version incorporates Balkan flavors by using a combination of beef, lamb, and smoked Bosnian sausage. Additionally, we have added a touch of paprika and cumin to enhance the depth of flavors, giving it a unique Bosnian twist. We alse have the original recipe for Gumbo, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive 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
• 2 carrots, diced 2 carrots, diced
• 200g beef, cubed 200g beef, cubed
• 200g lamb, cubed 200g lamb, cubed
• 200g smoked Bosnian sausage, sliced 200g smoked Bosnian sausage, sliced
• 2 tablespoons (16g) all-purpose flour 2 tablespoons (16g) all-purpose flour
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 liter beef broth 1 liter beef broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 teaspoon (5g) cumin 1 teaspoon (5g) cumin
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Cooked rice (for serving) Cooked rice (for serving)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, diced bell pepper, and diced carrots. Sauté until the vegetables are softened.
2. 2.
   Add the cubed beef, lamb, and sliced Bosnian sausage to the pot. Cook until the meats are browned.
3. 3.
   Sprinkle the all-purpose flour over the meat and vegetables. Stir well to coat everything evenly.
4. 4.
   Pour in the diced tomatoes and beef broth. Add the bay leaves, paprika, cumin, salt, and pepper. Stir to combine.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the meats are tender and the flavors have melded together.
6. 6.
   Remove the bay leaves and adjust the seasoning if needed.
7. 7.
   Serve the Bosnian Gumbo over cooked rice, garnished with fresh parsley.

Treat your ingredients with care...

• Beef and lamb — For tender meat, choose cuts that are suitable for slow cooking, such as chuck roast or stew meat. Trim excess fat before cubing.
• Smoked Bosnian sausage — Look for Bosnian-style smoked sausage in specialty European markets. If unavailable, you can substitute with any smoked sausage of your choice.

Tips & Tricks

• To enhance the smoky flavor, you can briefly grill the sliced Bosnian sausage before adding it to the pot.
• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes.
• Allow the gumbo to simmer for a longer time for even more tender meat and intensified flavors.
• Serve with crusty bread on the side to soak up the delicious broth.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors will continue to develop.

Serving advice

Serve the Sarajevo Gumbo hot, ladled over a bed of cooked rice. Garnish with freshly chopped parsley for a pop of color and freshness.

Presentation advice

Present the Sarajevo Gumbo in a deep bowl, allowing the vibrant colors of the ingredients to shine through. Place a spoonful of rice at the center and pour the gumbo around it. Sprinkle some chopped parsley on top for an appealing finishing touch.