Spanish-style Gumbo

Ingredients

While the original American Gumbo is known for its Cajun and Creole influences, our Spanish-style Gumbo incorporates traditional Spanish ingredients and flavors. We replace the Andouille sausage with chorizo, add saffron for a touch of luxury, and infuse the dish with the smoky flavors of Spanish paprika. These changes give the Gumbo a distinct Spanish flair. 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
• 200g (7oz) chorizo, sliced 200g (7oz) chorizo, sliced
• 2 chicken breasts, diced 2 chicken breasts, diced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1 can (400g/14oz) diced tomatoes 1 can (400g/14oz) diced tomatoes
• 1 liter (4 cups) chicken broth 1 liter (4 cups) chicken broth
• 200g (7oz) okra, sliced 200g (7oz) okra, sliced
• 200g (7oz) shrimp, peeled and deveined 200g (7oz) shrimp, peeled and deveined
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 40g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté until the vegetables are softened.
2. 2.
   Add the sliced chorizo and diced chicken breasts to the pot. Cook until the chicken is browned and the chorizo releases its oils.
3. 3.
   Sprinkle the smoked paprika and saffron threads over the meat and vegetables. Stir well to coat everything evenly.
4. 4.
   Pour in the diced tomatoes and chicken broth. Bring the mixture to a simmer and let it cook for 15 minutes.
5. 5.
   Add the sliced okra to the pot and continue simmering for another 10 minutes, or until the okra is tender.
6. 6.
   Finally, add the peeled and deveined shrimp to the pot. Cook for an additional 5 minutes, or until the shrimp turn pink and are cooked through.
7. 7.
   Season the Spanish-style Gumbo with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chorizo — Choose a high-quality Spanish chorizo for the best flavor.
• Saffron threads — Soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the dish to enhance their flavor and color.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the Gumbo.
• Serve the Spanish-style Gumbo with crusty bread to soak up the flavorful broth.
• If okra is not available, you can substitute it with green beans or zucchini.

Serving advice

Serve the Spanish-style Gumbo in deep bowls, accompanied by a slice of crusty bread. Sprinkle fresh parsley on top for a pop of color and freshness.

Presentation advice

To enhance the presentation, place a whole cooked shrimp on top of each bowl of Gumbo. Drizzle a swirl of olive oil over the dish and sprinkle some smoked paprika for an extra touch of Spanish flair.