Puerto Rican Gumbo

Ingredients

While the American Gumbo typically includes ingredients like Andouille sausage and okra, our Puerto Rican adaptation incorporates local ingredients such as sofrito, plantains, and a variety of seafood. The spices and seasonings are also adjusted to reflect the vibrant flavors of Puerto Rican cuisine. 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
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (200g) sofrito 1 cup (200g) sofrito
• 1 cup (200g) diced tomatoes 1 cup (200g) diced tomatoes
• 1 cup (200g) tomato sauce 1 cup (200g) tomato sauce
• 1 teaspoon (5g) cumin 1 teaspoon (5g) cumin
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1/2 teaspoon (2.5g) black pepper 1/2 teaspoon (2.5g) black pepper
• 1/2 teaspoon (2.5g) chili powder 1/2 teaspoon (2.5g) chili powder
• 1 bay leaf 1 bay leaf
• 2 cups (470ml) seafood broth 2 cups (470ml) seafood broth
• 1 cup (200g) diced cooked chicken 1 cup (200g) diced cooked chicken
• 1 cup (200g) diced cooked shrimp 1 cup (200g) diced cooked shrimp
• 1 cup (200g) diced cooked crab meat 1 cup (200g) diced cooked crab meat
• 1 cup (200g) diced cooked fish fillet 1 cup (200g) diced cooked fish fillet
• 1 ripe plantain, sliced 1 ripe plantain, sliced
• 1/4 cup (60ml) fresh cilantro, chopped 1/4 cup (60ml) fresh cilantro, chopped
• Cooked white rice, for serving Cooked white rice, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 35g, 10g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion, green bell pepper, and minced garlic. Sauté until the vegetables are softened.
2. 2.
   Stir in the sofrito, diced tomatoes, and tomato sauce. Cook for 5 minutes, allowing the flavors to meld together.
3. 3.
   Add the cumin, paprika, dried oregano, salt, black pepper, chili powder, and bay leaf. Mix well.
4. 4.
   Pour in the seafood broth and bring the mixture to a simmer. Let it cook for 10 minutes to allow the flavors to develop.
5. 5.
   Add the diced cooked chicken, shrimp, crab meat, and fish fillet to the pot. Stir gently to combine.
6. 6.
   Carefully place the sliced plantains into the gumbo. Simmer for an additional 5 minutes until the plantains are tender.
7. 7.
   Remove the bay leaf from the pot. Stir in the fresh cilantro.
8. 8.
   Serve the Puerto Rican Gumbo over cooked white rice.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin for a sweeter flavor. If you can't find plantains, you can substitute with ripe bananas, although the taste will be slightly different.

Tips & Tricks

• To enhance the flavor, let the gumbo sit for a few hours or overnight before serving. The flavors will meld together beautifully.
• Adjust the spiciness by adding more or less chili powder according to your preference.
• Serve the gumbo with a side of tostones (fried plantains) for an extra Caribbean touch.
• If you prefer a thicker gumbo, you can add a roux made from equal parts flour and oil to the pot before adding the broth.
• Feel free to customize the seafood in the gumbo based on your preferences and availability.

Serving advice

Serve the Puerto Rican Gumbo hot, ladled over a bed of fluffy white rice. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

For an appealing presentation, place a few slices of ripe plantains on top of the gumbo. Sprinkle some chopped cilantro over the dish for added visual appeal.