- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 450 kcal
Quick summary
“Gumbo is a delicious mixture of shrimp and shellfish in a base of tomatoes and fish stock, scented with Cajun. It is worth it for being easy to make and full of flavor.”
What you need to know
- Combinação de camarões e mariscos para um sabor complexo
- Base de tomates e caldo de peixe para um caldo rico
- Tempero cajun para dar um toque picante
- Refogado com cebola, pimentão e aipo
- Cozimento por etapas para garantir a textura perfeita
Ingredients
Main
- 500g of cleaned shrimp
- 200g of shellfish
- 1 chopped onion
- 1 pimentão verde picado
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can of peeled tomatoes
- 1 liter of fish stock
- 2 tablespoons olive oil
- 1 tablespoon cajun seasoning
- Salt and pepper to taste
- 1 tablespoon of lemon juice
- Rice for side dish
Instructions
Principal
- Heat the olive oil in a large pot over medium heat.
- Sauté the onion, bell pepper, celery, and garlic until soft.
- Add the peeled tomatoes and cook for another 5 minutes.
- Incorporate the fish stock and bring to a boil.
- Add the cajun seasoning, salt, and pepper to taste.
- Add the shellfish and cook for 10 minutes.
- Finally, add the shrimp and cook until they turn pink.
- Finish with the lemon juice and adjust seasonings if necessary.
Chef's tips
- Use mariscos frescos para o melhor sabor
- Picar os vegetais uniformemente para um cozimento consistente
- Verifique os temperos ao final para ajustar o sabor
Variations
- Incluir peito de frango para variar a proteína
- Adicionar espinafre ao refogado para um toque verde
- Usar caldo de legumes em vez de caldo de peixe
Substitutions
- Mariscos por frutos do mar congelados
- Tomate pelado por passata de tomate
- Aipo por cebola roxa
How to store
Let the gumbo cool completely before putting it in an airtight bowl. Store in the refrigerator for up to 3 days.
Can it be frozen?
Not recommended for freezing, as tomatoes become mushy upon thawing.
What to serve with
It pairs well with white rice or a green leaf salad.
Frequently asked questions
How long can I keep the gumbo in the refrigerator?
It can be kept in the refrigerator for up to 3 days.
How do I adjust the seasonings at the end?
Check the flavor and add more salt, pepper, or cajun seasoning as needed, always stirring gently so as not to break the shrimp.
What can I replace the shellfish with?
You can replace the shellfish with frozen seafood, tomato passata, or even chicken breast to vary the protein.
Can you freeze gumbo?
We do not recommend freezing the gumbo, as the tomato may fall apart when thawing.
