Hungarian Gumbo

Ingredients

While the original American gumbo typically includes ingredients like okra and andouille sausage, this Hungarian adaptation replaces them with Hungarian paprika and kolbász (smoked sausage). The use of paprika adds a distinct flavor and vibrant red color to the dish, while the kolbász infuses it with a smoky and savory taste. We alse have the original recipe for Gumbo, 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
• 2 bell peppers, diced 2 bell peppers, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons (16g) Hungarian paprika 2 tablespoons (16g) Hungarian paprika
• 1 teaspoon (2g) caraway seeds 1 teaspoon (2g) caraway seeds
• 1 pound (450g) chicken thighs, boneless and skinless, cut into bite-sized pieces 1 pound (450g) chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1 pound (450g) kolbász (smoked sausage), sliced 1 pound (450g) kolbász (smoked sausage), sliced
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• Salt and pepper to taste Salt and pepper to taste
• Chopped fresh parsley for garnish Chopped fresh parsley for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 10g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 38g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the diced onion and minced garlic to the pot and sauté until they become translucent.
3. 3.
   Stir in the diced bell peppers and tomatoes, and cook for another 5 minutes.
4. 4.
   Sprinkle the Hungarian paprika and caraway seeds over the vegetables, and stir well to coat.
5. 5.
   Add the chicken thighs and sliced kolbász to the pot, and cook until the chicken is browned on all sides.
6. 6.
   Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes.
7. 7.
   Stir in the sour cream and season with salt and pepper to taste. Simmer for an additional 10 minutes.
8. 8.
   Serve the Hungarian Gumbo hot, garnished with chopped fresh parsley.

Treat your ingredients with care...

• Hungarian paprika — Use high-quality Hungarian paprika for the best flavor. Adjust the amount according to your spice preference.
• Kolbász (smoked sausage) — Look for authentic Hungarian kolbász or substitute with any smoked sausage of your choice.

Tips & Tricks

• For a spicier version, add a pinch of hot Hungarian paprika or chili flakes.
• Serve the Hungarian Gumbo with crusty bread or Hungarian dumplings (nokedli) for a complete meal.
• Feel free to add other vegetables like mushrooms or carrots for extra flavor and texture.
• Make a larger batch and freeze the leftovers for a quick and delicious meal on busy days.
• Experiment with different types of Hungarian paprika, such as sweet, hot, or smoked, to vary the flavor profile.

Serving advice

Serve the Hungarian Gumbo in deep bowls, accompanied by a dollop of sour cream and a sprinkle of fresh parsley. Enjoy it with a slice of crusty bread or Hungarian dumplings (nokedli) on the side.

Presentation advice

Garnish the Hungarian Gumbo with a vibrant sprinkle of chopped fresh parsley. The rich red color of the dish, thanks to the Hungarian paprika, will make it visually appealing. Serve it in rustic bowls to enhance the cozy and comforting feel.