Good New Orleans Creole Gumbo

Ingredients and Weight:

• 3 tablespoons unsalted butter
• 1 cup chopped yellow onion
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 1/4 cup all-purpose flour
• 2 teaspoons Creole seasoning
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 2 cups chopped okra
• 2 cups chopped tomatoes
• 1 pound medium shrimp, peeled and deveined
• 1 pound andouille sausage, sliced
• 1/2 cup chopped parsley

Preparation Time:

15 minutes

Cooking Time:

1 hour and 15 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Melt the butter in a large Dutch oven over medium heat.
2. Add the onion, green bell pepper, and celery. Cook for 5 minutes or until softened.
3. Sprinkle in the flour, Creole seasoning, cayenne pepper, and black pepper. Cook for 1 minute.
4. Gradually whisk in the chicken broth. Bring to a boil, then reduce heat and simmer for 1 hour.
5. Add the okra and tomatoes. Return to a boil, then reduce heat and simmer for 30 minutes or until the okra is tender.
6. Add the shrimp and andouille sausage. Cook for 5 minutes or until the shrimp is cooked through.
7. Stir in the parsley.

Nutritional Information:

Per serving (1 cup):

• Calories: 350
• Fat: 15g
• Protein: 25g
• Carbohydrates: 35g

Dish Characteristics:

• Rich, flavorful, and aromatic
• Filled with a variety of vegetables and meats
• Suitable for American taste buds

User Comments:

• "This gumbo was absolutely delicious! The flavors were well-balanced and the ingredients were cooked perfectly."
• "I'm not usually a fan of gumbo, but this one changed my mind. It was hearty, filling, and had just the right amount of spice."
• "I made this for a dinner party and it was a huge hit. Everyone loved the complex flavors and the tender seafood and sausage."

Special Precautions and Tips:

• If you don't have andouille sausage, you can substitute with any other type of smoked sausage.
• If you want a spicier gumbo, add more cayenne pepper to taste.
• To make the gumbo ahead of time, cook it according to the instructions and then let it cool completely. Store the gumbo in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the gumbo over medium heat until warmed through.