Gumbo soup

How to make classic gumbo soup? Prepare all the necessary ingredients. Instead of red fish, it is permissible to use white fish fillets, and soy sauce can be replaced with Worcestershire sauce or completely excluded from the list of products.

The first thing to do is cook the rice. To do this, rinse it to clean water and boil it according to the instructions on the package.

Peel off the onion and garlic. Cut them finely and sauté in a small amount of vegetable oil. To cook gumbo, it is better to use a pot with a thick bottom.

When the onion becomes transparent, pour the tomatoes in their own juice into the pan. They can be replaced with fresh tomatoes and tomato paste. Mix everything and leave for two to three minutes. At the same time, reduce the flame to medium.

Cut green beans into small pieces. Both fresh and frozen beans are perfect for soup. Increase the flame and wait for the vegetables to boil.

Next, cook under the lid over low heat for about 5 minutes.

Cut red or white fish into pieces of the same size. Sea cocktail, which consists of shrimp, mussels, cuttlefish, squid and scallops, put in a colander and rinse under running cold water to remove the ice crust.

Pour the chicken broth into the saucepan. If you do not have broth available, then use plain water, the soup will still be very tasty and rich. How much broth to take? I have 1l. and I ended up with a thick soup. If you like more liquid first courses, then pour a little more liquid.

After boiling, send the fish to the pan. Cook 3-5 minutes.

Add seafood and pour in soy sauce.

After boiling again, add the bay leaf, reduce the heat to medium and cook until all products are ready. This will take a little time (5-7 minutes). If seafood is overcooked, it will become hard and dry.

Add boiled rice to soup. Mix everything. Taste and adjust if necessary. Turn up the heat to bring the soup to a boil.

Sprinkle with finely chopped fresh herbs. And immediately remove the gumbo from the heat.

Let stand covered for 5-10 minutes and serve. Sprinkle the soup with ground black pepper, if desired.