Fusion Gumbo with Indian Spices
Fusion Gumbo with Indian Spices
Equipment
- Large non-stick frying pan or skillet
- knife
- Cutting board
Ingrediënten
- 1 lb. Gumbo blend combination of okra, bell peppers, and onions
- ½ lb. shrimps peeled and deveined (optional)
- ¼ tsp. cumin powder
- ¼ tsp. coriander powder
- ¼ tsp. turmeric powder
- 1 tsp. chili powder
- 1 large tomato diced
- Salt and pepper to taste
- 1 tbsp. oil 2 tbsp. if shrimps are used
- 2 cups cooked rice
Instructies
- Heat the oil in a large non-stick frying pan or skillet over medium heat.
- If using shrimp, add them to the pan and cook for about 2-3 minutes until they turn pink and opaque.
- Remove them from the pan and set aside.
- In the same pan, add the diced tomato and cook for about 2 minutes until it starts to soften.
- Stir in the cumin powder, coriander powder, turmeric powder, and chili powder.
- Cook for another 2 minutes to toast the spices.
- Add the Gumbo blend to the pan and season with salt and pepper.
- Cook for about 10-12 minutes, stirring occasionally, until the vegetables are tender.
- If using shrimp, add them back to the pan at this point.
- Once the Gumbo blend and shrimp are cooked, add the cooked rice to the pan and mix well.
- Cook for an additional 2-3 minutes until everything is heated through.
- Adjust seasoning if necessary.
- Serve hot, garnished with fresh cilantro if desired.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this unique fusion Gumbo with a medium-bodied white wine such as Chardonnay or Viognier. The fruity and slightly oaky notes in these wines will complement the spices and flavors in the dish. Alternatively, you can enjoy it with a light-bodied red wine like Gamay or Pinot Noir for a delightful contrast.Nutritional Information
Calories: 300 kcal | Carbohydrates: 65 g | Protein: 6 g | Fat: 4 g | Fiber: 8 g | Sugar: 5 g
