Staying with the Mardi gras theme, this chicken Gumbo sounds delicious. I had some seafood gumbo at Philips Restaurant on Sunday, and it was great. I’m sure you could add any meat you’d like to this dish. It has plenty of steps, and the most important step is to get the roux the right color. There’s white, blonde, brown and dark brown, and this affects the color of your stew, as well as the flavor. As listed below, if you burn it, please start over, because it’ll taste bitter. New Orleans have a very large French influence in their cooking because if was once French territory (I’m not a history major so I don’t recall exactly when and why that happened). The celery, carrot, and onion combination is used as a base in most French stews and sauces, and it’s called mirepoix. This is your French lesson for the day, thanks to Le Cordon Bleu culinary institutes (LOL!). Enjoy the dish, if you have other recipes you’d like to share, please do so.
Yields 4-6 servings
1 Chicken, weighting 3 ½ lbs, cut into 6 pieces
2 celery stalks, 1 broken in half and 1 finely chopped
1 Carrot, chopped
2 Onions, 1 sliced and 1 chopped
2 bay leaves
salt (TT)
4 Tbsp corn or peanut oil
1/3 c all-purpose flour
2 large garlic cloves, crushed
1 green bell pepper, seeded and diced
1 lb fresh okra, trimmed, then cut crosswise in ½ inch slices
8 oz andoullie sausage or Polish kielbasa sliced
2 tbsp tomato paste
1 tsp dried thyme
½ tsp salt
½ tsp cayenne pepper
¼ tsp pepper
14 oz canned peeled plum tomatoes
Cooked long-grain rice, to serve
1. Put the chicken into a large pan with water to cover, place over medium-high heat, and bring to a boil, skimming the surface to remove the foam. When the foam stops rising, reduce the heat to medium, add the celery stalk halves, carrot, sliced onion, 1 bay leaf, and ¼ tsp of salt and simmer for 30 minutes, or until the chicken is tender and the juices run clear when a skewer is inserted into the thickest part of the meat. Remove the chicken, straining and reserving 1¾ pints (2 ¾ c) of the liquid. When the chicken is cool enough to handle, remove and discard the skin, bones, and the other ingredients. Cut the remaining chicken into bite-sized pieces and reserve.
2. Heat the oil in a large pan over medium-high heat for 2 minutes. Reduce the heat to low, sprinkle in the flour, and stir to make a roux. Stir constantly until the roux turns hazelnut-brown. If black specks appear, it is burned and you will have to start again.
3. Add the chopped celery, chopped onion, garlic, bell pepper, and okra to the pan. Increase the heat to medium-high and cook, stirring frequently, for 5 minutes. Add the sausage and cook, stirring frequently, for 2 minutes.
4. Stir in all the remaining ingredients, including the second bay leaf, and the reserved cooking liquid. Bring to a boil, crushing the tomatoes with a wooden spoon. Reduce the heat to medium-low and let simmer, uncovered, for 30 minutes, stirring occasionally.
5. Add the chicken to the pan and let simmer for an additional 30 minutes. Taste and adjust the seasoning, if necessary. Discard the bay leaf, spoon the gumbo over the rice, and serve.
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
http://www.divinecuisineepc.com/
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
Yields 4-6 servings
1 Chicken, weighting 3 ½ lbs, cut into 6 pieces
2 celery stalks, 1 broken in half and 1 finely chopped
1 Carrot, chopped
2 Onions, 1 sliced and 1 chopped
2 bay leaves
salt (TT)
4 Tbsp corn or peanut oil
1/3 c all-purpose flour
2 large garlic cloves, crushed
1 green bell pepper, seeded and diced
1 lb fresh okra, trimmed, then cut crosswise in ½ inch slices
8 oz andoullie sausage or Polish kielbasa sliced
2 tbsp tomato paste
1 tsp dried thyme
½ tsp salt
½ tsp cayenne pepper
¼ tsp pepper
14 oz canned peeled plum tomatoes
Cooked long-grain rice, to serve
1. Put the chicken into a large pan with water to cover, place over medium-high heat, and bring to a boil, skimming the surface to remove the foam. When the foam stops rising, reduce the heat to medium, add the celery stalk halves, carrot, sliced onion, 1 bay leaf, and ¼ tsp of salt and simmer for 30 minutes, or until the chicken is tender and the juices run clear when a skewer is inserted into the thickest part of the meat. Remove the chicken, straining and reserving 1¾ pints (2 ¾ c) of the liquid. When the chicken is cool enough to handle, remove and discard the skin, bones, and the other ingredients. Cut the remaining chicken into bite-sized pieces and reserve.
2. Heat the oil in a large pan over medium-high heat for 2 minutes. Reduce the heat to low, sprinkle in the flour, and stir to make a roux. Stir constantly until the roux turns hazelnut-brown. If black specks appear, it is burned and you will have to start again.
3. Add the chopped celery, chopped onion, garlic, bell pepper, and okra to the pan. Increase the heat to medium-high and cook, stirring frequently, for 5 minutes. Add the sausage and cook, stirring frequently, for 2 minutes.
4. Stir in all the remaining ingredients, including the second bay leaf, and the reserved cooking liquid. Bring to a boil, crushing the tomatoes with a wooden spoon. Reduce the heat to medium-low and let simmer, uncovered, for 30 minutes, stirring occasionally.
5. Add the chicken to the pan and let simmer for an additional 30 minutes. Taste and adjust the seasoning, if necessary. Discard the bay leaf, spoon the gumbo over the rice, and serve.
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
http://www.divinecuisineepc.com/
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
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