Creole gumbo soup with chicken and shrimps
The birthplace of this savory soup is the South of the USA. Gambo from
rice, chicken, shrimp and vegetables - a delicious and hearty meal in
one plate. Sliced pods of okra (okra) give the gumbo a traditional
thick consistency.
rice, chicken, shrimp and vegetables - a delicious and hearty meal in
one plate. Sliced pods of okra (okra) give the gumbo a traditional
thick consistency.
150 g of chorizo sausage sausages, finely chopped
2 tbsp. l. vegetable oil
3.5 tbsp. l. ordinary flour
2 stalks of celery, finely chopped, leaves preserved for decoration
2 onions, finely chopped
2 green bell peppers, remove the seeds and cut
3 chopped cloves of garlic
400 g of canned tomatoes
1 liter of chicken or vegetable broth
200 grams okra, cut thinly
2 tbsp. l. fresh parsley
1 tsp. dried thyme
1 bay leaves
pinch of cayenne pepper
175 grams of basmati rice or Canadian rice, rinse
3 chicken legs without bones and skin, cut into slices
250 g of peeled large raw shrimp
2 tbsp. l. vegetable oil
3.5 tbsp. l. ordinary flour
2 stalks of celery, finely chopped, leaves preserved for decoration
2 onions, finely chopped
2 green bell peppers, remove the seeds and cut
3 chopped cloves of garlic
400 g of canned tomatoes
1 liter of chicken or vegetable broth
200 grams okra, cut thinly
2 tbsp. l. fresh parsley
1 tsp. dried thyme
1 bay leaves
pinch of cayenne pepper
175 grams of basmati rice or Canadian rice, rinse
3 chicken legs without bones and skin, cut into slices
250 g of peeled large raw shrimp
Put the chorizo in a heat-resistant saucepan with a thick bottom and
put on medium heat. Fry the sausage, stirring frequently, until a
little bit of fat separates and the edges of the pieces become crispy.
Blot it on the towel and leave it on for a while.
put on medium heat. Fry the sausage, stirring frequently, until a
little bit of fat separates and the edges of the pieces become crispy.
Blot it on the towel and leave it on for a while.
Add the butter to the fat from the sausage left in the pan. Reduce
heat to a weak one and sprinkle the fat with flour, stirring all the
time until the flour is combined with the fat. Cook the mixture for 5
minutes until it turns brown.
Lightly heat up the heat, put the celery, onion, green pepper and
garlic and continue to fry, often stirring, for 5 minutes or until the
vegetables are soft. Add tomatoes with juice, broth, okra, parsley,
thyme, bay leaf and cayenne pepper. Bring to a boil, lower heat, half
cover the pan with a lid and cook for 30 minutes, stirring frequently
until the soup thickens.
heat to a weak one and sprinkle the fat with flour, stirring all the
time until the flour is combined with the fat. Cook the mixture for 5
minutes until it turns brown.
Lightly heat up the heat, put the celery, onion, green pepper and
garlic and continue to fry, often stirring, for 5 minutes or until the
vegetables are soft. Add tomatoes with juice, broth, okra, parsley,
thyme, bay leaf and cayenne pepper. Bring to a boil, lower heat, half
cover the pan with a lid and cook for 30 minutes, stirring frequently
until the soup thickens.
Increase the heat and bring the liquid to a boil. Put the rice, reduce
the heat to a weak one, put the chicken and cook for 15-20 minutes,
until the rice becomes soft and the chicken is not cooked. If
necessary, add more broth. Add the prawns and the remaining chorizo
and cook for 1 minute until the shrimps turn pink and the sausage
warms up.
the heat to a weak one, put the chicken and cook for 15-20 minutes,
until the rice becomes soft and the chicken is not cooked. If
necessary, add more broth. Add the prawns and the remaining chorizo
and cook for 1 minute until the shrimps turn pink and the sausage
warms up.
Take out the bay leaf. Pour into plates and decorate with celery
leaves. Serve with hot pepper sauce.
leaves. Serve with hot pepper sauce.
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