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Louisiana Seafood GumboGumbo hải sản kiểu Louisiana

A dark-roux stew from Southeast Louisiana, loaded with shrimp, crab, and okra and served over rice. Serves 8.

Ingredients / Nguyên liệu

	Amount (US)	Metric	English	Tiếng Việt
🛢️	¾ cup	180 ml	vegetable oil (for the roux)	dầu ăn
🌾	¾ cup	95 g	all-purpose flour (for the roux)	bột mì đa dụng
🧅	1½ cups	240 g	yellow onion, diced	hành tây
🥬	1 cup	120 g	celery, diced	cần tây
🫑	1 cup	150 g	green bell pepper, diced	ớt chuông xanh
🧄	4	4 cloves	garlic cloves, minced	tỏi
🌿	2 cups	200 g	okra, sliced	đậu bắp
🌭	½ lb	225 g	andouille sausage, sliced (optional)	xúc xích andouille, thái lát
🥣	8 cups	1.9 L	seafood or shrimp stock	nước dùng hải sản hoặc nước dùng tôm
🍅	14.5 oz can	410 g	diced tomatoes with juice	cà chua cắt hạt lựu
🍃	2	2 leaves	bay leaves	lá nguyệt quế
🌿	1 tsp	5 ml	dried thyme	húng tây khô
🧂	1 tbsp	15 ml	Cajun or Creole seasoning	gia vị Cajun
🍶	1 tbsp	15 ml	Worcestershire sauce	nước sốt Worcestershire
🌶️	¼ tsp	1 ml	cayenne pepper	ớt bột cayenne
🧂	1 tsp	5 ml	salt	muối
🧂	½ tsp	2.5 ml	black pepper	tiêu đen
🦐	1½ lb	680 g	medium shrimp, peeled and deveined	tôm
🦀	1 lb	450 g	lump crabmeat	thịt cua
🦪	1 pint	470 ml	shucked oysters (optional)	hàu
🍃	1 tsp	5 ml	filé powder (optional)	bột filé (lá sassafras)
🌱	½ cup	50 g	green onions, sliced	hành lá
🌿	¼ cup	15 g	fresh parsley, chopped	rau mùi tây
🍚	6 cups	about 1 kg	cooked white rice, for serving	cơm trắng

Metric amounts are rounded. 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.

Make the roux (35–45 min). Heat the oil in a large heavy pot over medium-low heat. Whisk in the flour and stir constantly until the roux is the color of dark chocolate. Do not stop stirring; a burned roux must be thrown out.
Add the holy trinity (8 min). Stir in the onion, celery, and bell pepper. Cook until soft, then add the garlic for 1 minute.
Cook the okra and sausage (10 min). Add the okra and andouille and cook, stirring, until the okra is no longer slimy.
Add stock and seasonings. Slowly stir in the stock, then add the tomatoes, bay leaves, thyme, Cajun seasoning, Worcestershire, cayenne, salt, and black pepper. Bring to a boil.
Simmer (45 min). Reduce the heat to low and simmer, skimming any foam from the top.
Add the seafood (10 min). Add the shrimp, crabmeat, and oysters if using. Cook just until the shrimp are pink and the oyster edges curl.
Finish and serve. Remove the bay leaves and stir in the filé powder off the heat (do not boil it). Ladle over rice and top with green onions and parsley.

English	Tiếng Việt
gumbo	món súp gumbo (món hầm đặc của Louisiana)
roux (flour and oil cooked together)	roux (bột và dầu được nấu chung để làm đặc)
the holy trinity (onion, celery, bell pepper)	bộ ba thần thánh
thicken	làm đặc
whisk	đánh (bằng phới)
stir constantly	khuấy liên tục
simmer	ninh nhỏ lửa
skim	vớt bọt
ladle	múc (bằng muỗng canh)
shell / peel (shrimp)	bóc vỏ (tôm)

Filé powder (ground sassafras leaves) is a traditional thickener added at the very end. Okra also thickens gumbo, so many cooks use one or the other.