Sausage and shrimp gumbo

I’ve first heard about gumbo from my very favourite BBC Food program podcast. It was clear that this is a special dish of American cuisine (I can compare it with borsht in Ukraine or kapustnica here in Slovakia), because it seems that hundreds of recipes exist and every family from Louisiana has its own way to cook gumbo.
I don’t want to claim that my gumbo recipe is a “true” one, however it contains all key ingredients: ” Louisiana trinity” of onion, green pepper and celery plus roux. A lot of recipes also include okra, but you can’t find okra in European grocery stores in the middle of January 🙂 I like the taste of this dish, it’s reach in taste and it’s perfectly warming.
( 🇸🇰 slovenský preklad nájdete za anglickým textom)

2 celery stalks
2 green bell peppers
1 middle sized yellow onion
2 gloves of garlic
1/4 cup of all purposed white flour
2 tbs of olive oil and 2 tbs of butter
150-200g of pork and beef sausage (its famous Andouille sausage in Lousianna, but I found similar one here, so just use what’s available in your region)
0,6l of vegetable stock
2 big ripe tomatoes, peeled and chopped (or 150g of tomato paste)
400g of peeled shrimps (I found that it’s incredible hard to find ocean shrimps, as mostly they come from Asian farms and I don’t feel comfortable about it as it’s hard to say what these scrimps were fed with)
2 bay leaves
salt, black pepper
pinch of chilli flakes (optional)
rice and greens for serving.

1. Make roux, it’s easier than you might think: melt the butter in a heavy bottomed pan on a low heat, add olive oil and flour. Cook stirring continuously until flour is caramelized and slightly brown.
2. Add chopped celery, pepper and minced onions to the pan, stir with roux, set heat to a medium low and cook for 5-7 minutes stirring continuously.
3. Add minced garlic, sliced sausage, bay leaves, minced tomatoes or tomatoes paste, salt, pepper and stock. Make it boil and decrease heat to low. Cook for 1 hour stirring occasionally. In 15 minutes before gumbo is ready, add shrimps and some water of necessary (but not too much as gumbo should be thick).
4. Serve with boiled rice and greens.

Gumbo can be named as a cousin of Slovak (and Ukrainian) dish letcho – vegetable stew with a lot of sweet pepper (without celery), paprika powder, sausage and sometimes bitten egg.

🇸🇰 Louisianský prívarok Gumbo
2 stonky zeleného zeleru
2 zelené papriky
1 stredne veľká žltá cibuľa
2 strúčiky cesnaku
1/4 šálky hladkej múky
2 PL olivového oleja a 2 PL masla
150-200g bravčovej klobásy
0,6 l zeleninového vývaru
2 veľké zrelé paradajky, olúpané a nasekané (alebo 150 g paradajkového pretlaku)
400g lúpaných kreviet
2 bobkové listy
soľ, čierny korenie
štipka chilli korenia (ak máte pikantnú klobásu, chilli môžete vynechať)
Ryža a nasekané bylinky na servírovanie.
1. Urobíme zápražku tak, že na panvici s hrubým dnom rozpustíme na malom ohni maslo, pridáme olej a múku a necháme múku skaramelizovať. Miešame, až kým múka nezmení farbu na svetlo hnedú.
2. Pridáme nakrájaný zeler a papriku, nakrájaný najemno cibuľku, zväčšíme oheň a pražíme 5 až 7 minút.
3. Pridáme najemno nakrájaný cesnak, nakrájanú klobásy, bobkový list, nasekané paradajky alebo paradajkový pretlak, soľ, korenie a vývar. Necháme zovrieť a znížime teplotu. Varíme asi 1 hodinu a občas miešame. 15 minút pred tým, ako je gumbo pripravené, pridáme krevety a ak treba, trochu vody (ale nie príliš veľa, lebo gumbo by malo byť husté).
4. Podávame s ryžou a nakrájanými bylinkami.
Gumbo je v podstate “príbuzný” slovenského (a ukrajinského) leča 🙂

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