Cuban Gumbo Recipe

Ingredients

While the original American Gumbo typically features Andouille sausage and chicken, this Cuban version embraces the coastal influence by incorporating a variety of fresh seafood. The spices are also adjusted to reflect the vibrant flavors of Cuban cuisine, infusing the dish with a unique 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
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon (5g) cumin 1 teaspoon (5g) cumin
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1/2 teaspoon (2.5g) oregano 1/2 teaspoon (2.5g) oregano
• 1/4 teaspoon (1.25g) cayenne pepper 1/4 teaspoon (1.25g) cayenne pepper
• 1 bay leaf 1 bay leaf
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 1 pound (450g) white fish fillets, cut into chunks 1 pound (450g) white fish fillets, cut into chunks
• 1/2 pound (225g) squid, sliced into rings 1/2 pound (225g) squid, sliced into rings
• 1/2 pound (225g) mussels, cleaned and debearded 1/2 pound (225g) mussels, cleaned and debearded
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 10g (Saturated Fat: 1.5g)
• Carbohydrates: 15g (Sugars: 5g)
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté until the vegetables are softened.
2. 2.
   Stir in the cumin, paprika, oregano, cayenne pepper, and bay leaf. Cook for another minute to release the flavors.
3. 3.
   Add the diced tomatoes, fish or vegetable broth, and white wine to the pot. Bring to a simmer and let it cook for 10 minutes.
4. 4.
   Add the shrimp, white fish, squid, and mussels to the pot. Season with salt and pepper to taste. Simmer for an additional 5-7 minutes, or until the seafood is cooked through and the mussels have opened.
5. 5.
   Remove the bay leaf from the pot. Serve the Cuban Gumbo hot, garnished with fresh cilantro and accompanied by lime wedges for squeezing over the stew.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp before adding them to the gumbo to remove any grit or sand.
• Mussels — Discard any mussels that do not open after cooking, as they may be unsafe to eat.
• Squid — To prevent the squid from becoming tough, cook it for a shorter time until it is just tender.

Tips & Tricks

• For an extra kick of flavor, add a splash of rum to the gumbo during the simmering process.
• Serve the Cuban Gumbo with a side of white rice to soak up the delicious broth.
• If you prefer a thicker gumbo, you can mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.

Serving advice

Serve the Cuban Gumbo hot in bowls, accompanied by lime wedges for squeezing over the stew. Garnish with fresh cilantro to add a pop of color and freshness.

Presentation advice

To enhance the presentation, place a lime wedge on the rim of each bowl. Sprinkle some chopped cilantro on top of the gumbo for an appealing touch.