French-inspired Gumbo

Ingredients

While the original American Gumbo is known for its bold and spicy flavors, this French adaptation incorporates more delicate and refined elements. The use of French mirepoix (a combination of onions, carrots, and celery) adds a subtle sweetness, and the addition of white wine lends a sophisticated touch. The roux is also cooked to a lighter color, allowing the flavors of the ingredients to shine through. 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 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 200g (7oz) smoked sausage, sliced 200g (7oz) smoked sausage, sliced
• 200g (7oz) chicken breast, diced 200g (7oz) chicken breast, diced
• 200g (7oz) shrimp, peeled and deveined 200g (7oz) shrimp, peeled and deveined
• 2 tablespoons (30g) all-purpose flour 2 tablespoons (30g) all-purpose flour
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional) 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Cooked white rice (for serving) Cooked white rice (for serving)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 35g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
2. 2.
   Add the diced bell peppers, smoked sausage, chicken breast, and shrimp to the pot. Cook until the meats are browned and the shrimp turns pink, about 5 minutes.
3. 3.
   Sprinkle the flour over the ingredients in the pot and stir well to coat. Cook for an additional 2 minutes to cook off the raw flour taste.
4. 4.
   Pour in the white wine and stir, scraping the bottom of the pot to release any browned bits. Allow the wine to simmer for 2 minutes to cook off the alcohol.
5. 5.
   Add the chicken broth, diced tomatoes (with their juice), bay leaves, dried thyme, paprika, and cayenne pepper (if using). Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes, uncovered.
6. 6.
   Remove the bay leaves from the pot. Taste and adjust the seasoning if needed.
7. 7.
   Serve the French-inspired Gumbo over cooked white rice, garnished with fresh parsley.

Treat your ingredients with care...

• Shrimp — Be careful not to overcook the shrimp, as they can become tough and rubbery. Add them towards the end of the cooking process and cook just until they turn pink.
• Roux — When making the roux, stir constantly to prevent it from burning. Adjust the heat as needed to maintain a gentle simmer.
• Smoked sausage — Use a high-quality smoked sausage for the best flavor. If unavailable, you can substitute with any smoked sausage of your choice.

Tips & Tricks

• For a richer flavor, you can use homemade chicken broth instead of store-bought.
• If you prefer 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 reheating it for a quick and delicious meal.
• Serve the Gumbo with crusty French bread to soak up the flavorful sauce.
• Feel free to customize the recipe by adding other seafood such as crab or mussels.

Serving advice

Serve the French-inspired Gumbo in deep bowls, placing a scoop of cooked white rice at the bottom. Ladle the Gumbo over the rice, allowing the flavors to meld together. Garnish with freshly chopped parsley for a pop of color and freshness.

Presentation advice

To elevate the presentation of your French-inspired Gumbo, consider serving it in individual cast-iron cocottes or colorful ceramic bowls. Sprinkle some additional chopped parsley on top for an added touch of elegance.