Molecular Gumbo

Ingredients

In this molecular adaptation, we deconstruct the traditional Gumbo and reimagine it as a visually captivating dish. We incorporate molecular techniques such as spherification, foams, and gels to create unique textures and presentations. The flavors remain true to the original, but the presentation and overall experience are taken to new heights. We alse have the original recipe for Gumbo, so you can check it out.

• 500ml (2 cups) seafood broth 500ml (2 cups) seafood broth
• 200g (7 oz) fresh shrimp, peeled and deveined 200g (7 oz) fresh shrimp, peeled and deveined
• 150g (5 oz) chicken breast, diced 150g (5 oz) chicken breast, diced
• 100g (3.5 oz) smoked sausage, sliced 100g (3.5 oz) smoked sausage, sliced
• 50g (1.75 oz) okra, sliced 50g (1.75 oz) okra, sliced
• 30g (1 oz) onion, finely chopped 30g (1 oz) onion, finely chopped
• 30g (1 oz) bell pepper, finely chopped 30g (1 oz) bell pepper, finely chopped
• 30g (1 oz) celery, finely chopped 30g (1 oz) celery, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 bay leaves 2 bay leaves
• 1 tsp Cajun seasoning 1 tsp Cajun seasoning
• 1 tsp thyme leaves 1 tsp thyme leaves
• 1 tsp Worcestershire sauce 1 tsp Worcestershire sauce
• 1 tsp hot sauce 1 tsp hot sauce
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 / 1046
• Fat: 10g, 2g saturated
• Carbohydrates: 15g, 5g sugars
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a saucepan, combine the seafood broth, onion, bell pepper, celery, garlic, tomatoes, bay leaves, Cajun seasoning, thyme leaves, Worcestershire sauce, and hot sauce. Bring to a simmer over medium heat.
2. 2.
   Meanwhile, in a separate pan, sauté the chicken, sausage, and okra until lightly browned.
3. 3.
   Add the sautéed ingredients to the simmering broth and continue to cook for 15 minutes.
4. 4.
   Season with salt and pepper to taste.
5. 5.
   Using molecular gastronomy techniques, create shrimp spheres by spherification. Drop small portions of shrimp puree into a calcium chloride bath and let them set for a few minutes.
6. 6.
   Plate the gumbo by arranging the shrimp spheres, foam made from the seafood broth, and gel cubes made from the gumbo base. Garnish with fresh herbs and serve immediately.

Treat your ingredients with care...

• Shrimp — Ensure the shrimp is fresh and deveined properly to avoid any unpleasant texture in the final dish.
• Seafood broth — Use a high-quality seafood broth or make your own for the best flavor.
• Sausage — Opt for a smoked sausage with robust flavors to enhance the overall taste of the gumbo.
• Okra — Slice the okra thinly to allow it to cook evenly and incorporate its unique texture into the dish.
• Cajun seasoning — Adjust the amount of Cajun seasoning according to your spice preference.

Tips & Tricks

• Experiment with different molecular techniques such as reverse spherification or agar-agar gels to add more complexity to the dish.
• Serve the gumbo in a glass or transparent bowl to showcase the vibrant colors and textures.
• Enhance the presentation by adding edible flowers or microgreens as a garnish.
• For an extra burst of flavor, infuse the seafood broth with aromatic herbs like thyme or bay leaves.
• Don't be afraid to play with different textures and consistencies to create a truly unique molecular gumbo experience.

Serving advice

Serve the Molecular Gumbo as a main course, accompanied by a side of crusty bread or rice to soak up the flavorful broth. Encourage diners to explore the different elements of the dish, combining the shrimp spheres, foam, and gel cubes in each spoonful for a burst of flavors and textures.

Presentation advice

Present the Molecular Gumbo in a modern and artistic manner, using transparent bowls or plates to showcase the vibrant colors and intricate textures. Arrange the shrimp spheres, foam, and gel cubes strategically, creating a visually appealing composition. Garnish with fresh herbs or edible flowers for an added touch of elegance.