gumbo!

Gumbo is a Louisiana soup or stew which reflects and blends the rich cuisines of regional Indian, French, Spanish, and African cultures.

When my friend Danielle and I visited New Orleans, one of the first things on my list to do was to order gumbo. The variety of spices and the flavors of this dish were amazing. Although I switched this recipe up a bit, it still tasted like traditional louisiana gumbo, minus all the terrible accents.

And of course I stole this recipe from the southern queen of butter, Paula Deen. Don’t judge me. I love this woman.

Ingredients

• 3 large boneless skinless chicken breast halves
• Salt and pepper
• 1/4 cup vegetable oil
• 1 pound smoked sausage, cut into 1/4-inch slices ( I split this up with using half turkey sausage)
• 1/2 cup all-purpose flour
• 5 tablespoons margarine ( I only used 2 for the roux)
• 1 large onion, chopped
• 8 cloves garlic minced
• 1 green bell pepper, seeded and chopped
• 3 stalks celery chopped
• 1/4 cup Worcestershire sauce
• 1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
• 4 cups hot water
• 5 beef bouillon cubes
• 1 (14-ounce can) stewed tomatoes with juice
• 2 cups frozen sliced okra
• 4 green onions, sliced, white and green parts
• 1/2 pound small shrimp, peeled, deveined and cooked

Items I added:

• 1 tsp cayenne pepper
• 1 tsp dried thyme
• 1/2 tsp ground sage
• 5 cups of brown rice, mixed in

Directions

Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.

Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.

Mix in rice & serve.

10 June 2010