Gumbo - Latvian Style

Ingredients

While the original American Gumbo typically includes ingredients like okra and Andouille sausage, this Latvian adaptation replaces them with locally available vegetables and smoked sausage. The spices are also adjusted to suit Latvian taste preferences, resulting in a unique flavor profile that blends the best of both cuisines. 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 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 bell pepper, diced 1 bell pepper, diced
• 200g (7oz) smoked sausage, sliced 200g (7oz) smoked sausage, sliced
• 400g (14oz) chicken breast, diced 400g (14oz) chicken breast, diced
• 2 tablespoons (30g) all-purpose flour 2 tablespoons (30g) all-purpose flour
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 liter (4 cups) chicken broth 1 liter (4 cups) chicken broth
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 25g (Sugars: 6g)
• Protein: 30g
• Fiber: 5g
• 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, and sauté until fragrant and translucent.
3. 3.
   Add the sliced carrots, diced potatoes, and diced bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
4. 4.
   Push the vegetables to one side of the pot and add the sliced smoked sausage. Cook until lightly browned.
5. 5.
   Add the diced chicken breast to the pot and cook until no longer pink.
6. 6.
   Sprinkle the flour over the ingredients in the pot and stir well to coat everything evenly.
7. 7.
   Pour in the diced tomatoes and chicken broth. Stir in the bay leaf, dried thyme, paprika, and cayenne pepper.
8. 8.
   Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes, or until the vegetables are tender and the flavors have melded together.
9. 9.
   Remove the bay leaf before serving.
10. 10.
    Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Smoked sausage — If you prefer a milder flavor, you can use a less smoky variety of sausage.
• Diced tomatoes — Opt for canned diced tomatoes without added salt or seasonings to control the sodium content of the dish.
• Chicken broth — Use low-sodium chicken broth if you are watching your sodium intake.
• Bay leaf — Remember to remove the bay leaf before serving, as it is not meant to be eaten.
• Fresh parsley — Add the chopped parsley just before serving to retain its vibrant color and fresh flavor.

Tips & Tricks

• For a thicker gumbo, you can increase the amount of flour used for the roux.
• Adjust the level of spiciness by adding more or less cayenne pepper according to your taste.
• Serve the gumbo with a side of crusty bread or over steamed rice for a heartier meal.
• Feel free to add other vegetables like celery or zucchini for added flavor and texture.
• Leftover gumbo tastes even better the next day, as the flavors continue to develop.

Serving advice

Serve the Latvian-style Gumbo hot in bowls, garnished with fresh parsley. Accompany it with a slice of crusty bread or a side of steamed rice to soak up the flavorful broth.

Presentation advice

To enhance the presentation, you can sprinkle some additional chopped parsley on top of the gumbo just before serving. Serve it in colorful bowls or on rustic plates to showcase the vibrant colors of the dish.