Gumbo represents a ticket to the Caribbean: the zero-waste culture of popular cuisine gives rise to a soup with intense flavors, where the least prized cuts of pork are the basis of an entire food culture. The cuisine of New Orleans is an excellent example of a nutritious, flavorful, and economical culinary tradition. The different variations of gumbo always involve the combination of land and sea products. In this version, which repeats the same combination, pork chops and shrimp are balanced by vegetables and brown rice resulting in a balanced and delicious dish.
Ingredients for 4 portions
- Celery 70 g
- White onion 85 g
- Yellow peppers 100 g
- Green peppers 65 g
- Red peppers 70 g
- Red cluster tomatoes 100 g
- Garlic 10 g
- Fresh thyme 15 g
- Bay leaves 3
- Canola oil 30 g
- Halls q.b.
- Whole wheat flour 75 g
- Garlic powder 1 g
- Black pepper 0,5 g
- White pepper 0,5 g
- Smoked paprika 2,2 g
- Cayenne pepper 0,2 g
- Beef broth 300 g
- Shrimp broth (shrimp heads and water) 600 g
- Pork chops 100 g
- White wine vinegar 30 g
- Fresh Okra 90 g
- Pumpkin 800 g
- Brown rice 320 g
- Prawns 400 g
- Worcestershire sauce 20 g
Preparation
Shell the shrimp, saving the heads and carapaces for the broth.
Discard the intestines, incise the backs, fan open the shrimp, and refrigerate.
Put all the shrimp carapaces and heads in a pot, add 800 g of water, and cook until the liquid has reduced to 600 g.
Wash the celery, onion and peppers, cut them all into 1 cm cubes and keep them separate. Mince the garlic.
Heat 10 g canola oil in a saucepan, add the garlic, onion and celery.
Let the vegetables cook for 3 minutes, then add the pork chop and brown it well.
Heat 20 g canola oil in a large saucepan, pour in the whole-wheat flour and cook until well toasted.
Combine the roasted flour with the sautéed vegetables and all the dry spices and mix thoroughly.
Pour the beef and shrimp broth into the mixture and bring to a boil.
Cut the tomatoes into small pieces, add them to the mixture along with the bay leaves and thyme.
Cook slowly over medium-high heat while continuing to stir.
Slice the okra and cook it in a nonstick pan, then deglaze it with white wine vinegar.
Add the okra to the bell pepper and shrimp soup while continuing to stir.
Wash and peel the pumpkin. Cut it into quarters, season it with a little salt and fresh thyme, and wrap it in aluminum foil. Then put it to bake in a 170°C oven until tender.
Cook brown rice in boiling salted water.
Quickly sauté the shrimp in a hot skillet and season with Worcestershire sauce.
In a serving bowl arrange the squash quarters on one side, then add the rice and gumbo soup.
Top it off with the sautéed shrimp and fresh thyme leaves.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.