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    Preparation Time
    20 Mins
    Difficulty
    Medium
    Spice Level  

Louisiana Cajun Gumbo with French Baguetteby Cook Gourmet

Rs. 448 Serves 2

Customarily, Gumbo Z'herbes, also called Green Gumbo , is served meatless - prepared on Holy Thursday for Good Friday. From that custom, it has grown to be served any time of the year, with one or all three members of the holy creole trinity ingredients.

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Rs. 448Serves 2

NUTRITIONAmount Per Serving

    • Calories350

YOU WILL NEED

    Casserole Dish
    Saucepan
    Water
    Salt

INGREDIENTSPortion for 2

    For Roux
    1/4 cup Flour
    1/4 cup Vegetable Oil for Roux
    2.25 tsp Vegetable Aromat Powder

    For Gumbo
    1/4 Cup Okra
    2 tbsp Carrots
    1/4 cup Sweet Potato
    2 tbsp Leek
    2 tbsp Celery
    1/4 cup Onions
    2 tbsp Green Bell Pepper
    2 tbsp Scallion
    2 tsp Garlic
    1 tbsp Vegetable Oil
    1 Bay Leaf
    Spice Mix (Cumin,Paprika,Pepper)
    1 tsp Tabasco Sauce
    1 tbsp Parsley
    1 French Baguette

    Cook Gourmet

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    DIRECTIONS

       
      1

      Prepare Vegetable Stock In a saucepan bring 2.5 cups (600 ml) of water to boil, add vegetable aromat powder, mix well and switch off heat.

       
      2

      Make Flour Mixture for Roux In a casserole dish / kadahi heat oil on low- medium heat. Add flour and mix with oil. Keep cooking for 2 minutes, till it gives a biscuit flavor and is golden brown.

       
      3

      Add Stock and Finish Roux Add half the prepared vegetable stock to the flour mixture and stir to make a lump free sauce. Then add the entire stock, bring heat to low and stir constantly for 3 minutes, the oil will float to the top. Switch off heat and keep aside.

       
      4

      Cook Aromatics for Gumbo Wipe clean the casserole dish / kadhai for preparing gumbo. Heat oil on low?medium heat, add garlic, onions and cook for 30 seconds. Then add celery, green bell pepper and bay leaf and cook for 1 minute. Add okra and cook for 2 minutes.

       
      5

      Add Veggies to Aromatics Add carrots, sweet potatoes, leek and spice mix and mix well. Add parley and slowly stir in the roux sauce. Turn the heat to low and let the gumbo simmer (half-covered) for 4 to 5 minutes till the vegetables turn tender.

       
      6

      Finish the Gumbo Add tabasco and scallions, stir gently. Add salt to taste, be careful as roux sauce already has salt. Let the gumbo rest for few minutes before serving with French Baguette.

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