200°C · 15-30 minAllergens
Gluten
Lactose
Selderij
Schaaldieren
Ei
Sulfiet
Louisiana Gumbo
Today's menu features this gumbo from Louisiana, a dish with Creole origins. We prepare a sauce with a dark roux and homemade shrimp and chicken stock. The combination of white onion, bell pepper, and celery gives this dish a Cajun undertone, essential in many dishes from the southern United States. We fill the gumbo with fresh shrimp, okra, chorizo sausage, and pieces of chicken (better living 2 stars). This creates a richly packed stew, finished with fennel seeds, fresh parsley, and spring onion. It is served with steamed rice and a white cabbage and fennel salad.
Fresh shrimp, chicken thigh fillet (better living 2 stars), chorizo sausage, fresh okra, red and green bell pepper, celery, white cabbage, fennel, spring onion, white onion, garlic, fresh sage, thyme, basil, oregano and parsley, fennel seeds, bay leaf, chili powder, yellow mustard seeds, tomato purée, brown rice, basmati rice, Tabasco, Worcestershire sauce (contains soy), wheat flour, homemade dressing (green bell pepper, yoghurt, honey, lemon zest and juice, spring onion, turmeric, horseradish, sunflower oil, pasteurised free-range egg yolk, Dijon mustard, white wine vinegar, salt), white wine vinegar, homemade shrimp and chicken stock (contains celery), sugar, sunflower oil, black pepper and salt.
Allergens: ei, gluten, koemelk, lactose, mosterd, schaaldieren, selderij, soja, sulfiet.
Microwave
Heat the gumbo and rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the coleslaw (cold).
Oven — 200°C, 15-30 minMarleen's choice
Heat the gumbo and rice covered with an ovenproof dish or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the coleslaw (cold). Disposable containers cannot be used in the oven; transfer to an oven dish.
