Green Gumbo – If you think gumbo is all about seafood and sausages, let’s introduce you to Green Gumbo. It’s a bold, lush twist from the South classic. This pot is bubbly with juicy shrimp, smoky sausages and plenty of greenery. Your favorite gumbo just got a fresh garden makeover, and it’s so great it can hear.
Don’t trick them all greens. This dish brings the rich and delicious goodness you’d expect from a proper gumbo. We’re talking about velvety lou, Holy Trinity (onions, peppers, celery), and Creole spice blends packed with flavourful punch. And their greens absorb every part of its flavourful soup, making each bite a delicious, heartfelt celebration.
Whether you’re feeding the crowd or treating yourself, this recipe offers a layer of smoky, Herbie flavor with healthy, good leaves. Trust me, eating your greenery was more delicious than ever. 🤤
Are you a Green Gumbo Vegetarian?
You’ve probably already noticed that this particular green gumbo is not a vegetarian. But one of the biggest things about gumbo is its versatility. You can make it in a garden full of seafood, sausages, chicken, or greenery (hello, green gumbo!). This dish will warm your soul and provide delicious results while adapting to what you have in your hand.
And if you want a vegetarian gumbo, go for it! Replace your meat stock with vegetable stock, remove the meat, and add plenty of hearty vegetables like okra, corn, peas and even beans.
How to make a green gumbo
- shrimp – Season the shrimp with creole seasonings, salt and pepper. Heat 1 tablespoon vegetable oil (or peanut oil) in a Dutch oven over medium heat, add the shrimp, stir-fry for 1-2 minutes, then remove from the pan. Please put it aside.
- sausage – Add smoked sausage to brown for 3-5 minutes, remove and set aside with the shrimp.
- Lou – Add remaining oil, butter and all-purpose flour to the bread, cook over medium heat and stir continuously for 10-15 minutes. Rich and dark Lou The chocolate should be browned.
- holy Trinity – Once the roux achieves the desired color, add the onion, garlic, thyme, green pepper, bayrail and celery and cook for 8-10 minutes, stirring frequently.
- assemble – Follow with 6 cups of stock, broth powder, creole seasonings, smoked paprika, boil and simmer for 15-20 minutes. Add the greens and continue cooking for another 10 minutes. Throw the shrimp and sausages and simmer for another 2 minutes.
- season – Chop up gumbo file, green onions and parsley. Adjust the thickness and flavor of the soup with the soup and salt.
- serve Comes with a bowl of rice. enjoy!
Tips and tips
- Cook slowly, low to a dark brown (like chocolate). Stir constantly to avoid burning.
- Use a homemade shrimp stock or a mix of shrimp and chicken stock and use depth.
- Season the shrimp before adding them and cook for just 2-3 minutes to prevent rubbery texture.
- Add at different stages for a richer flavor. Adjust the spices with cayenne or hot sauce.
- If it’s too thick, use more stock. If it is too thin, simmer for longer. Gumbo File Powder helps to thicken it.
- Collado greens are my usual choice, but mustard and turnip greens work. So does kale and spinach.
Makeup and rest
Gumbo is a beautiful make-ahead dish. Cool and refrigerate in an airtight container for 3-5 days or freeze for up to 3 months. Thaw the frozen gumbo in the fridge overnight.
Reheat the medium gumbo until it’s medium hot. If it looks a little too thick, add shrimp or chicken soup until consistency makes you like it.
What is Green Gumbo?
Provides steamy and green gumbo Garlic Chrys And generous slices Cornbread! That’s great Homemade garlic breadtoo. Another perfect side is Cajun Fried Tormed on the Cob.
More Cajun Classics to Try
- Cajun Crawfish etouffee
- Shrimp and grits
- Boiling shrimp
- Pork Chitrin
- Simple dirty rice
by Im
