Haitian gumbo is a classic dish with roots in both French and African cuisine. It is a delicious and hearty stew that is packed with flavor and nutrition. The traditional recipe includes ingredients like okra, peppers, onions, garlic, tomatoes, and spices.
This hearty stew is a perfect dish for any occasion, whether you’re having a casual dinner or a special celebration. It’s also a great way to use up leftover vegetables and proteins.
What is Haitian Gumbo?
Haitian gumbo is a type of stew or soup that is traditionally served with rice. It is made with a variety of vegetables, including okra, bell peppers, onions, garlic, and tomatoes.
The stew is cooked in a flavorful broth made of chicken or seafood stock and thickened with a roux, which is a combination of flour and fat. It is usually seasoned with a variety of spices, such as cayenne, thyme, oregano, bay leaves, and parsley.
Why You’ll Love this Haitian Gumbo Recipe?
Haitian gumbo is a delicious, hearty stew that is packed with flavor and nutrition. It’s a great way to use up leftover vegetables and proteins, and it’s an excellent meal to serve for any occasion.
It’s also a great way to introduce your family and friends to the flavors of Haitian cuisine. Plus, it’s a relatively easy dish to make, so even novice cooks can whip up a delicious batch of gumbo.
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How Does It Taste Like?
Haitian gumbo is a flavorful stew with a rich, spicy broth and tender vegetables. The vegetables are cooked until they’re soft and the flavors have blended together. The okra adds a unique, slightly slimy texture to the stew that gives it a unique flavor. The spices add a warm, comforting flavor that makes the dish even more delicious.
Ingredients
Marinated Chicken pieces: These serve as the protein base and contribute a rich flavor to the gumbo. The island vibe seasoning, pepper, garlic, and Himalayan pink salt enhance the taste and infuse the dish with a Caribbean-inspired taste.
Okra: Adds a unique texture and acts as a natural thickening agent for the gumbo. It also imparts a subtle earthy flavor to the dish.
Tomato paste: Provides depth of flavor and richness to the gumbo, adding a concentrated tomato taste that complements the other ingredients.
Thyme: Offers aromatic notes and a hint of freshness to the dish. Thyme pairs well with Caribbean flavors and elevates the overall taste profile.
Scotch bonnet pepper: Known for its fiery heat and fruity flavor, these peppers are a staple in Caribbean cuisine, adding a spicy kick to the gumbo.
Julienne carrot: Adds a touch of sweetness and texture to the gumbo, balancing the flavors and providing a subtle earthy taste.
Red and green bell pepper: Contribute sweetness and color to the dish. They add depth to the flavor profile and complement the other ingredients well.
Island vibe seasoning: A proprietary blend of Caribbean-inspired spices that infuses the gumbo with authentic island flavors, enhancing the overall taste experience.
Goya seasoning: Adds an authentic Latin flavor profile with its unique blend of spices and seasonings, complementing the other ingredients in the gumbo.
Broth: Serves as the liquid base, infusing the dish with flavor while also creating the soup-like consistency typical of gumbo.
Seasoned salt: Enhances the overall seasoning of the dish, adding a well-balanced mix of flavors to elevate the taste.
Watercress (optional): If included, adds a peppery bite and freshness to the gumbo, providing a contrast in texture and flavor.
Step by Step Directions
STEP 1 – Ingredients Preparation:
Prepare Chicken: Clean and pat dry the chicken pieces.
Prepare Vegetables: Slice okra pods into rounds. Dice red and green bell peppers into medium-sized pieces. Julienne carrots into slender strips. Finely chop Scotch bonnet peppers (use gloves and be cautious with the heat).
STEP 2 – Marinate the Chicken:
Mix Marinade: In a bowl, combine chicken pieces with island vibe seasoning, pepper, garlic, and Himalayan pink salt. Allow it to marinate for at least 30 minutes.
STEP 3 – Sear the Chicken:
Heat Oil: In a large, heavy-bottomed pot or Dutch oven, heat oil over medium-high heat.
Sear Chicken: Add marinated chicken pieces and sear until golden brown on all sides. Remove and set aside.
STEP 4 – Sauté Aromatics and Peppers:
Prepare Pot: In the same pot, add more oil if needed.
Sauté Onions: Sauté diced onions until translucent.
Add Flavors: Add Scotch bonnet peppers, thyme sprigs, and sun-dried tomato paste. Stir well and cook for a few minutes to release flavors.
STEP 5 – Add Vegetables:
Combine Vegetables: Incorporate sliced okra, diced bell peppers, and julienned carrots into the pot. Cook for 5-7 minutes until vegetables start to soften.
STEP 6 – Seasonings and Broth:
Season Vegetables: Sprinkle island vibe seasoning, Goya Sazon with Azafrán, and seasoned salt mix over the vegetable mixture. Stir to coat evenly.
Add Broth: Pour in homemade vegetable or chicken broth, scraping the bottom to deglaze the pot.
STEP 7 – Simmer:
Gentle Simmer: Bring the mixture to a gentle simmer.
Combine Chicken: Return seared chicken pieces to the pot.
Cover and Simmer: Cover and let it simmer over low heat for 30-40 minutes until the chicken is cooked through and flavors meld.
STEP 8 – Adjust Seasoning:
Taste and Adjust: Taste the gumbo and adjust seasoning if necessary. Add more salt, pepper, or spice according to your taste preferences.
STEP 9 – Optional: Add Watercress:
Include Watercress: If using watercress, add the leaves to the gumbo a few minutes before serving. They will wilt in the heat but maintain their vibrant color and flavor.
STEP 10 – Final Steps:
Remove Thyme: Once the chicken is cooked and flavors melded, remove thyme sprigs.
Serve: Serve the Haitian Gumbo hot, either alone or over a bed of rice or with bread on the side.
Tips
• If you don’t have frozen okra, you can use fresh okra. Just make sure to trim off the ends and slice the okra into 1/2-inch pieces before adding it to the pot.
• If you don’t have chicken or seafood stock, you can substitute vegetable stock.
• You can adjust the spiciness of the gumbo by adding more or less cayenne pepper.
• If you want a thicker gumbo, you can stir in a few tablespoons of cornstarch before serving.
• If you want a creamier gumbo, you can stir in a few tablespoons of heavy cream before serving.
Nutrition Information
This Haitian gumbo recipe is a great source of protein, fiber, vitamins, and minerals. One serving of this gumbo contains approximately:
• Calories: 283
• Fat: 9.6 g
• Saturated fat: 1.6 g
• Cholesterol: 31 mg
• Sodium: 714 mg
• Carbohydrates: 34 g
• Fiber: 6 g
• Protein: 11 g
• Vitamin A: 24%
• Vitamin C: 59%
• Calcium: 5%
• Iron: 18%
How to store Haitian Gumbo Recipe?
Haitian gumbo can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen in an airtight container for up to 3 months.
What other substitute can I use in Haitian Gumbo Recipe?
• Instead of okra, you can use fresh or frozen green beans.
• Instead of chicken or seafood stock, you can use vegetable stock.
• Instead of cayenne pepper, you can use red pepper flakes.
• Instead of parsley, you can use cilantro or basil.
• Instead of fresh tomatoes, you can use canned diced tomatoes.
• Instead of white rice, you can use brown rice or quinoa.
• Instead of all-purpose flour, you can use cornstarch or arrowroot powder.
Equipment
- Pot
- Oven
Ingredients
- 1 lb about 450g boneless chicken, cut into pieces
- 1 lb about 450g smoked sausage, sliced
- 1 lb about 450g shrimp, peeled and deveined
- 1 cup okra sliced
- 1 large onion chopped
- 1 bell pepper chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 can 14 oz diced tomatoes
- 4 cups chicken broth
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper adjust to taste
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- Clean and pat dry the chicken pieces.
- Slice the okra pods into rounds.
- Dice the red and green bell peppers into medium-sized pieces.
- Julienne the carrots into slender strips.
- Finely chop the Scotch bonnet peppers (use gloves and be cautious with the heat).
- In a bowl, combine the marinated chicken pieces with island vibe seasoning, pepper, garlic, and Himalayan pink salt. Let it marinate for at least 30 minutes.
- In a large, heavy-bottomed pot or Dutch oven, heat some oil over medium-high heat. Add the marinated chicken pieces and sear them until golden brown on all sides. Remove and set aside.
- In the same pot, add a bit more oil if needed. Sauté the diced onions until translucent. Then add the Scotch bonnet peppers, thyme sprigs, and sun-dried tomato paste. Stir well to combine and cook for a few minutes to release flavors.
- Incorporate the sliced okra, diced bell peppers, and julienned carrots into the pot. Cook for another 5-7 minutes until the vegetables start to soften.
- Sprinkle the island vibe seasoning, Goya Sazon with Azafrán, and seasoned salt mix over the vegetable mixture. Stir to coat evenly. Pour in the homemade vegetable or chicken broth, scraping the bottom to deglaze the pot.
- Bring the mixture to a gentle simmer. Return the seared chicken pieces to the pot. Cover and let it simmer over low heat for about 30-40 minutes or until the chicken is cooked through and the flavors meld.
- Taste the gumbo and adjust seasoning if necessary. You can add more salt, pepper, or spice according to your taste preferences.
- If using watercress, add the leaves to the gumbo a few minutes before serving. They will wilt in the heat but maintain their vibrant color and flavor.
- Once the chicken is cooked and flavors have melted, remove the thyme sprigs. Serve the Haitian Gumbo hot, either alone or over a bed of rice or with bread on the side.
Notes
- If you don’t have frozen okra, you can use fresh okra. Just make sure to trim off the ends and slice the okra into 1/2-inch pieces before adding it to the pot.
- If you don’t have chicken or seafood stock, you can substitute vegetable stock.
- You can adjust the spiciness of the gumbo by adding more or less cayenne pepper.
- If you want a thicker gumbo, you can stir in a few tablespoons of cornstarch before serving.
- If you want a creamier gumbo, you can stir in a few tablespoons of heavy cream before serving.
Nutrition
Frequently Asked Questions
Q1. What is the difference between gumbo and jambalaya?
A. Gumbo and jambalaya are both dishes that originated in Louisiana. Gumbo is a stew made with okra, peppers, onions, garlic, tomatoes, and spices, and it is usually served with rice. Jambalaya is a rice dish that is made with a variety of meats and vegetables, and it is usually cooked in a tomato-based broth.
Q2. Is Haitian gumbo vegan-friendly?
A. Yes, Haitian gumbo can be made vegan-friendly by using vegetable stock instead of chicken or seafood stock, and by omitting the meat.
Q3. Can I freeze Haitian gumbo?
A. Yes, Haitian gumbo can be frozen in an airtight container for up to 3 months.
Q4. Is Haitian gumbo spicy?
A. Haitian gumbo is usually seasoned with cayenne pepper, so it has a bit of a kick. You can adjust the spiciness of the gumbo by adding more or less cayenne pepper, depending on your taste.
Q5. Can I use fresh okra instead of frozen?
A. Yes, you can use fresh okra instead of frozen. Just make sure to trim off the ends and slice the okra into 1/2-inch pieces before adding it to the pot.
Q6. What other vegetables can I add to Haitian gumbo?
A. You can add a variety of vegetables to Haitian gumbo, such as celery, carrots, potatoes, and mushrooms.
Q7. Can I make Haitian gumbo ahead of time?
A. Yes, you can make Haitian gumbo ahead of time and store it in an airtight container in the refrigerator for up to 5 days.
Conclusion
Haitian gumbo is a delicious and hearty stew that is packed with flavor and nutrition. It’s a great way to use up leftover vegetables and proteins, and it’s an excellent meal to serve for any occasion.
The traditional recipe includes ingredients like okra, peppers, onions, garlic, tomatoes, and spices, and it’s usually seasoned with a variety of spices, such as cayenne, thyme, oregano, bay leaves, and parsley.
It can be stored in an airtight container in the refrigerator for up to 5 days, or it can be frozen for up to 3 months. It’s a great way to introduce your family and friends to the flavors of Haitian cuisine, and it’s a relatively easy dish to make, so even novice cooks can whip up a delicious batch of gumbo.
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more