Get a taste of New Orleans cuisine at home with this savory, nutritious and delicious beef, sausage and shrimp gumbo!
New Orleans is known for its extravagant culture, live music, and its Creole cuisine. In my 20 years of living in the US, I have only visited there a couple of times before for business, and I still remember my first taste of gumbo… it was absolutely delicious! Just like most of my new recipes, I made it for the first time as soon as I got back to San Diego, and I was pleasantly surprised that my gumbo came out better than I had anticipated. That was 12 years ago.
About a month ago, my husband and I were at a restaurant to order takeout when I noticed the soup of the day was gumbo. Since my husband never had it, we added it to the order. It tasted good, but the texture was more like porridge without any meat or vegetables in it. So, I decided to cook a full-on homemade gumbo for him a few days ago, served over light and fluffy Basmati rice. Yum! Also, instead of using chicken, I used flap meat along with sausage, shrimp and okra, a nutritious vegetable with a good source of minerals, vitamins, antioxidants and fiber. For the roux, I used plant-based avocado butter and grapeseed oil with Buchimgaru, Korean pancake mix. To spice up the flavor, I couldn’t help but used Korean Gochugaru chili powder in my Cajun seasoning mix.
Enough said, why don’t you try this recipe out for yourself and your family this weekend? All I can say is, it’s totally worth it!
- 1/4 cup grapeseed or any vegetable oil
- 2 tbsp (avocado) butter
- 1/2 cup Korean pancake mix (Buchimgaru)
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 4 dried bay leaves
- 2 teaspoons each seasoning – granulated garlic and onion, cumin, salt,
- thyme, dill, pepper, Gochugaru chili powder
- 2 teaspoons minced garlic
- ¼ cup lite soy sauce
- 1 cup diced tomato
- 6 cups reduced sodium beef broth
- ½ lb flap meat
- ½ lb Bratwurst (or Andouille) sausage, cut into 1/4-inch slices
- 2 cups okra, thawed
- 1/2 lb uncooked shrimp, peeled
- ¼ cup chopped green onion
- 2 cups of Basmati Rice boiled in a pot with 5 cups of water.
- In a deep skillet, heat oil over medium-low heat. Add butter and gradually stir in pancake flour, stirring constantly (Do not burn mixture.)
- Turn up the heat to medium-high. Add another tbsp of oil and stir in onion, bell pepper and celery
- Cook 2 minutes, stirring constantly.
- Add beef and sausage. Add diced tomato, seasoning, soy sauce and bay leaves. Add the broth.
- Heat to boiling over medium-high heat; reduce heat to low. Simmer 20 minutes, stirring occasionally.
- Make rice
- Stir in okra and shrimp into the pot and cook for 3-4 minutes. (Don’t overcook the shrimp!) 8. Spoon rice into a bowl and pour gumbo over. Sprinkle chopped green onion on top and Gochugaru chili powder for an extra kick!
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