Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection.
Recipes are the creation of Miriam Latour, unless otherwise indicated.

Monday, December 21, 2009

New Orleans Gumbo

The word "gumbo" comes from the Central Bantu dialect term for "okra" which is ngombo. Okra is indigenous to Africa but is popular in the southern United States. The great thing about making gumbo is that you can be creative. The only stipulations are that you use okra and you begin the dish with a brown roux. Gumbo usually has some shellfish, but not always. Most people add andouille sausage and a fair amount of cayenne pepper and hot sauce. A lot of times gumbo is made to use up leftover meat or poultry or fish.

2 Tbsp butter
5 cloves garlic, minced
2 cups chopped onion
1 cup chopped celery
1 lb chopped okra (you can use frozen okra if fresh can't be found)

Brown Roux:
4 Tbsp butter, divided
1/4 cup flour

Poultry & Fish:
1/2 lb boneless chicken thighs cut in bite-sized chunks
1 lb large raw shrimp, peeled
1 lb lump crab meat
1 1/2 lb andouille sausage

8 cups chicken broth
16 oz can of chopped tomatoes in juice

1 1/2 tsp white sugar
1 1/2 tsp fresh parsley
3 bay leaves
1 Tbsp fresh thyme, minced
Salt & Pepper to taste
1/2 tsp cayenne pepper , or to taste
1/2 tsp hot pepper sauce (such as Tabasco), or to taste
1/4 cup Worcestershire sauce
Juice from 1/2 lemon
filé powder

Prepare all your veggies and sauté them in the butter until tender. Set aside. Make a roux in the bottom of a large sauce pan or small gumbo pot with the butter and flour. Cook over medium low, stirring constantly, until it looks like color of milk chocolate. Remove from heat and cool slightly. Prepare your meats. To prepare andouille sausage, cook for ten minutes in a small amount of water in a covered sauce pan until done. Then slice in 1/2 inch pieces. Add chicken to the sautéd veggies and cook until chicken is done. Add the sausage and chicken and veggies to your roux, then add the liquids. Add all the seasonings except the hot sauce, Worcestershire, lemon juice, and filé powder. Bring to a boil, reduce heat and simmer for 2 1/2 hours.

In the last ten minutes, add the raw shrimp, lump crab, hot sauce, Worcestershire, and lemon juice to the pot. Cook until shrimp is done. Never over cook shrimp or it will be rubbery! Remove the bay leaves and serve, sprinkling the filé powder over the top of each serving.

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