Gumbo
Gumbo is a stew or soup that originated in southern Louisiana during the 18th century. It consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the vegetable holy trinity of celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat. The dish likely derived its name from either the Bantu word for okra (ki ngombo) or the Choctaw word for file
Several different varieties exist. Creole gumbo generally contains shellfish, tomatoes, and a thickener. Cajun gumbo is generally based on a dark roux and is spicier, with either shellfish or fowl. Sausage or ham are often added to gumbos of either variety. After the base is prepared, vegetables are cooked down, and then meat is added. The dish simmers for a minimum of three hours, with shellfish and some spices added near the end. If desired, filé powder is added after the pot is removed from heat. Gumbo is traditionally served over rice. A third, lesser-known variety, the meatless gumbo z'herbes, is essentially a gumbo of slow-cooked greens sometimes thickened with roux, with rice served on the side.
Ingredients
1 cup vegetable oil
1 cup all-purpose flour
6 white onions, chopped (about 1 ½ cups)
6 red bell peppers, seeded, chopped (about 7 cups)
8 celery stalks, chopped (about 3 cups)
Creole seasoning
1 teaspoon cayenne pepper
1 teaspoon Chili powder
Several squirts of Worcestershire Sauce
1 cup dry white wine
½ tbsp. chopped fresh thyme
½ tbsp. Oregano
4 bay leaves
2 28-ounce cans diced tomatoes with juice
2 cans of tomato paste
4 8-ounce bottles clam juice
6 cups low-salt chicken broth
4 pounds Andouille (or chorizo) sausage, cut crosswise into ½-inch-thick slices
3 pounds skinless boneless chicken thighs, cut into 1-inch cubes
2 16-ounce packages sliced frozen okra
1 tablespoon file powder
4 pounds peeled deveined medium shrimp
Minced fresh Italian parsley
½ cup green onion chopped
Steamed rice
Directionsh
Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of very dark chocolate. KEEP STIRRING WITH A WHISK.
Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, oregano, thyme, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
Season the chicken with the creole seasoning and add to the pot. Add diced tomatoes, white wine and clam juice. Simmer for 2 hours. Skim off any fat that rises to the surface. Use tomato paste to thicken, if necessary. When ½ hour left, stir in frozen okra and shrimp.
Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.
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