This thick seafood soup is served with rice.
Spiced with cayenne pepper, thick soup gambo, which appeared in Louisiana in the 18th century, acquires density and most of its flavor thanks to roasted flour and seasoning filé, which is made from the ground leaves of the sassafras tree. Onions, celery and green pepper, the “holy trinity” of both Creole and and kajun cuisine, add the scent of gumbo shrimp and sausage served with a handful of white rice.
Nutrition value of one serving: (total 6) Calories 408, total fat 25 g., saturated fats g., proteins 24 g., carbohydrates 21 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 3 hours. thirty min Difficulty: medium Servings: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. raw shrimp with medium-sized heads
- 250 gr anduette sausages cut into pieces and toasted
- 120 gr. vegetable oil
- 120 gr. flour
- 2 l water
- 1 tbsp. diced onions
- 1/2 tbsp. chopped celery
- 1/2 tbsp. diced sweet green pepper
- 2 tbsp. l chopped garlic
- 1/2 tbsp. peeled and chopped tomatoes
- 1 tbsp. l salt
- 1/2 tsp ground black pepper
- 1 tsp chopped thyme
- 1/4 tsp cayenne pepper
- 2 bay leaves
- 1 tbsp. l powder filé (spicy powder from dried ground sassafras tree leaves with a fresh faint lemon aroma)
Recipes with similar ingredients: shrimp, anduy sausage, pepper sweet, celery, tomatoes, cayenne pepper, bay leaf, thyme
Recipe preparation:
- Preheat oven to 180 ° C. Place vegetable oil and flour in 5-6 liters. cauldron and mix. Place on the middle shelf of the oven, and bake without lid for 1 hour 30 minutes, stirring 2-3 times in the cooking process.
- Peel the shrimp. Place the shrimp in a bowl and place in fridge. Place the heads and shells in 4 liters. pan along with bring to a boil with water and at high temperature. Reduce heat to a minimum and cook for 1 hour or until the liquid will not be reduced to 1 liter. Remove from heat and strain the broth in container.
- Take the cauldron out of the oven and set it on a moderately high fire. Gently add onions, celery, green pepper and garlic and fry, stirring constantly for 7-8 minutes. or until the bow translucent. Add tomatoes, salt, black pepper, thyme, cayenne pepper and bay leaf and mix. Constantly while stirring, gradually add the shrimp broth. Reduce heat to a minimum, cover and simmer for 35 minutes. Turn off heat, add shrimp and sausage and mix. Add powder fillet, constantly stirring. Cover and leave on 10 minutes. Serve gumbo in rice. Beer is suitable for this dish. lager.
