Creole Okra Gumbo

Ingredients

While the original Khoresh bāmieh is a Persian stew made with okra, tomatoes, and beef, Creole Okra Gumbo is a distinct dish from the cuisine of New Orleans. The Creole version incorporates a wider range of ingredients such as shrimp, chicken, and sausage, along with the addition of a dark roux for flavor and thickening. The spices used in Creole cuisine, such as paprika, cayenne pepper, and thyme, give the gumbo a unique and vibrant taste that sets it apart from the original Iranian dish. We alse have the original recipe for Khoresh bāmieh, so you can check it out.

• 1 lb (450g) okra, sliced 1 lb (450g) okra, sliced
• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 1 lb (450g) chicken thighs, boneless and skinless, cut into bite-sized pieces 1 lb (450g) chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1 lb (450g) smoked sausage, sliced 1 lb (450g) smoked sausage, sliced
• 1 onion, diced 1 onion, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 2 tablespoons (30g) all-purpose flour 2 tablespoons (30g) all-purpose flour
• 2 teaspoons (10g) paprika 2 teaspoons (10g) paprika
• 1 teaspoon (5g) cayenne pepper 1 teaspoon (5g) cayenne pepper
• 1 teaspoon (5g) dried thyme 1 teaspoon (5g) dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Cooked rice, for serving Cooked rice, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 35g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the flour and stir continuously to make a dark roux, taking care not to burn it.
2. 2.
   Add the onion, bell pepper, celery, and garlic to the pot. Sauté until the vegetables are softened.
3. 3.
   Add the chicken, sausage, paprika, cayenne pepper, and thyme to the pot. Cook until the chicken is browned.
4. 4.
   Stir in the chicken broth and diced tomatoes. Bring the mixture to a simmer.
5. 5.
   Add the sliced okra to the pot and simmer for about 20 minutes, until the okra is tender.
6. 6.
   Finally, add the shrimp to the pot and cook for an additional 5 minutes, until the shrimp are pink and cooked through.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Creole Okra Gumbo over a bed of cooked rice.

Treat your ingredients with care...

• Okra — To reduce the sliminess of okra, you can soak it in vinegar or lemon juice for 30 minutes before slicing and cooking.
• Dark roux — Take your time when making the roux to achieve a deep, rich color without burning it. Stir continuously to prevent any lumps from forming.
• Shrimp — Be careful not to overcook the shrimp, as they can become tough and rubbery. Add them towards the end of the cooking process and cook just until they turn pink.

Tips & Tricks

• If you prefer a spicier gumbo, increase the amount of cayenne pepper to suit your taste.
• For a smokier flavor, use andouille sausage instead of smoked sausage.
• Gumbo tastes even better the next day, as the flavors have more time to meld together. Consider making it in advance and reheating it for a delicious meal.
• Feel free to customize the protein in the gumbo based on your preferences. You can use crab, crawfish, or even a combination of different meats.
• Serve the gumbo with a side of cornbread or crusty French bread to soak up the flavorful sauce.

Serving advice

Serve the Creole Okra Gumbo in bowls over a bed of steamed rice. Garnish with chopped green onions and serve with hot sauce on the side for those who prefer an extra kick of heat.

Presentation advice

To enhance the presentation of the Creole Okra Gumbo, sprinkle some fresh chopped parsley or thyme on top before serving. The vibrant green herbs will add a pop of color to the dish.