Preparation Time:
- 45 min
Ingredients:
- 500g of shrimp, peeled and deveined
- 250g of crab meat
- 150g of andouille sausage, sliced
- 2 tablespoons of vegetable oil
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves of garlic, minced
- 2 tablespoons of Cajun seasoning
- 1 teaspoon of dried thyme
- 1 bay leaf
- 800ml of chicken broth
- 400g of diced tomatoes, canned
- 100g of okra, sliced
- Salt and pepper to taste
- Cooked rice for serving
- Chopped parsley for garnish
Kitchen Tools Needed:
- Large pot
- Wooden spoon
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
Instructions:
- In a large pot, heat the vegetable oil over medium heat.
- Add the diced onion, bell pepper, and celery, and sauté until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the andouille sausage and cook until browned, about 3-4 minutes.
- Sprinkle in the Cajun seasoning, dried thyme, and bay leaf, stirring to combine.
- Pour in the chicken broth and add the diced tomatoes; bring to a boil.
- Reduce heat and let simmer for about 15 minutes.
- Add the okra and seafood (shrimp and crab) to the pot, cooking for another 5-7 minutes until the shrimp is pink and cooked through.
- Season with salt and pepper to taste.
- Serve gumbo over cooked rice and garnish with chopped parsley.
Macros:
- Total Calories: 540kcal
- Carbs: 45g
- Proteins: 50g
- Fats: 20g
Tags:
Dinner