Peruvian-Inspired Gumbo

Ingredients

While the original American gumbo typically features ingredients like okra and andouille sausage, our Peruvian adaptation incorporates indigenous Peruvian ingredients such as aji amarillo peppers and quinoa. The spices have also been adjusted to include Peruvian favorites like cumin and achiote. These changes give the gumbo a distinct Peruvian twist, adding depth and complexity to the dish. 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
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 2 aji amarillo peppers, seeded and finely chopped 2 aji amarillo peppers, seeded and finely chopped
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) achiote powder 1 teaspoon (5g) achiote powder
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 1 bay leaf 1 bay leaf
• 1 cup (200g) quinoa, rinsed 1 cup (200g) quinoa, rinsed
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 cup (200g) frozen corn kernels 1 cup (200g) frozen corn kernels
• 1 cup (200g) cooked black beans 1 cup (200g) cooked black beans
• 1 cup (200g) cooked chicken, shredded 1 cup (200g) cooked chicken, shredded
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 8g
• Protein: 18g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion, minced garlic, and diced bell peppers. Sauté until the vegetables are softened.
2. 2.
   Add the chopped aji amarillo peppers, ground cumin, achiote powder, paprika, dried oregano, and bay leaf to the pot. Stir well to combine and cook for another minute.
3. 3.
   Add the rinsed quinoa, vegetable broth, diced tomatoes, frozen corn kernels, cooked black beans, and shredded chicken to the pot. Season with salt and pepper to taste.
4. 4.
   Bring the gumbo to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the quinoa is cooked and the flavors have melded together.
5. 5.
   Remove the bay leaf from the gumbo. Serve hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness.
• Aji Amarillo Peppers — If you can't find fresh aji amarillo peppers, you can use aji amarillo paste or powder as a substitute.
• Vegetable Broth — Use homemade vegetable broth or low-sodium store-bought broth to control the saltiness of the gumbo.
• Cooked Chicken — Leftover roasted or grilled chicken works well in this recipe. You can also use rotisserie chicken for convenience.
• Cilantro — Feel free to adjust the amount of cilantro according to your taste preferences.

Tips & Tricks

• For a spicier gumbo, add more aji amarillo peppers or a pinch of cayenne pepper.
• If you prefer a thicker gumbo, you can add a tablespoon of cornstarch mixed with water to the pot and simmer until thickened.
• Serve the gumbo with a side of Peruvian cornbread or crusty bread to soak up the flavorful broth.
• Feel free to customize the gumbo by adding other vegetables such as diced zucchini or sweet potatoes.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Peruvian-Inspired Gumbo in bowls, garnished with fresh cilantro. Accompany it with a side of Peruvian cornbread or crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some additional chopped fresh cilantro on top of the gumbo just before serving. The vibrant colors of the bell peppers and aji amarillo peppers will make the dish visually appealing.