Hey Beauties! Here’s the gumbo recipe some of you requested via FB. Too many steps to post via social media – so I decided to blog about it and give visuals.
Gumbo is one if my faves, yet it’s so time consuming (and pricey if you’re using lots of seafood) that I only prepare it occasionally. Inspired by an old recipe from chef Emerald Lagasse – I’ve tweaked and made my own low fat version along the way. If you have the patience to make this dish – your fam and friends will sing your praises and you won’t have Any leftovers;)
Let’s get started…
what you’ll need is:
6 skinless chicken thighs
6 Turkey Andouille Sausage links (Whole Foods or Trader Joe’s)
5 to 8 cups of veggie both
1 red bell pepper
1 green bell pepper
3 small/short celery stalks (about 1 cup)
1 small red onion
2 bay leaves
1 cup whole wheat flour
1 tablespoon plus 1/2 cup vegetable oil
1 teaspoon dried orangano
1/4 teaspoon dried tyme
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt (or to taste)
1/2 teaspoon crushed pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon 21 season mix (trader joe’s)
1/4 teaspoon black pepper
1/4 teaspoon file powder
Hot sauce or Sriracha (hot chili sauce)
Chop all veggies (peppers, celery and onions) and put them to the side.
Season chicken with ( Dried oregano, a “portion” of the kosha salt, cayanne, paprika and black pepper.
In a hollow pot, heat tablespoon of vegetable oil (I used canolia). Cut sausage down the middle and sear (brown) on each side in the oil. Remove sausage let cool, and then chop in cubed pieces.
In the same oil, brown the seasoned chicken (about 5 min each side). Remove chicken and place in the fridge until later – chop after cooled.
Now it’s time to make our Roux (gravy):
A great roux is the foundation of a good gumbo. It’s the most time consuming part of the dish, but if made right – it adds a unique/nutty flavor.
In the same pot that the meat was seared, add the remaining veggie oil. On medium heat, slowly add the flour, continuing to stir. *This process will take at least 20 min. The goal is to achieve a dark chocolaty color gravy. Don’t be alarmed if it smells a little burnt, again, that nutty taste will add so much flavor to the finished dish. *Remember, you must stir the whole time…
Next- when roux is complete, add the chopped veggies, bay leaves and remaining spices to the paste. Stir and cook until veggies are soft (about 4 min). Add the chopped sausage.
When veggies are soft, slowly pour veggie broth as you continue to stir. After everything is blended well, let simmer on low heat for an hour.
Now add 1/2 a cup of chopped parsley, and the chopped seasoned chicken. Let simmer for 30 min. If you want to add any seafood (shrimp, crab, crayfish or scallops) this would be the time.
Served on top of brown rice, sprinkle file powder and hot sauce on top – a piece of French bread to sop up the gravy- and you’re done!
Again, lots of steps, but it’s so worth the time in the end. Once you’ve master the roux, everything else is easy breezy.
Please let me know how it it turns out;)
Until next time, Peace & Blessings!