Different areas of the South have their signature one-pot wonders. Texas has its chili, Virginia has its Brunswick stew, and the Deep South has its gumbo. All three dishes have hundreds of variations depending on a family recipe or region.
Gumbo is a common dish of both creole and cajun cuisines. Creole gumbo has a tomato base and a lighter roux, or fat mixed with flour. Cajun gumbo has a deep roux, which is cooked for a long time at low heat to darken the color for depth of flavor. Some use oil as the fat in a roux, while others use either butter or lard and oil combined.
Gumbo is also thickened with file, or powdered dried sassafras leaves, as well as okra. All gumbos are made by simmering meats, seafood, vegetables and spices in a thickened stock which is then served over rice.
The holy trinity of bell pepper, onion and celery serve as a common vegetable base, but the variety of meats and seafood that are added vary greatly. Everything from duck to quail and crab to crawfish can be used in the dish.
American gumbos originated in the 17th and 18th centuries when many cultures came together from Spain, France, Portugal, Africa, the West Indies, and Native America in Louisiana and nearby states.
All gumbos are best cooked on low heat with a long slow simmer for the first cook. They are best served a few days later when reheated because proteins, complex carbohydrates and starches break down into sweeter-tasting simple sugars.
For food safety, after cooking always bring your dish to room temperature and then store it in the refrigerator. Reheat fully to a low boil. If using seafood, I sauté and add it to the final heating to avoid overcooking.
This week I have included my recipe for gumbo. Gumbo is a great dish to feed a crowd and is best over a good rice such as Carolina Gold.
Enjoy!
Gumbo with rice
Serves 8
Ingredients
Gumbo
• 1½ cups bacon, diced
• 1 pound andouille sausage, diced
• ½ pound Tasso ham, diced
• ½ cup unsalted butter
• 1 large onion, diced
• 1 each large green and red bell pepper, diced
• 3 ribs celery, diced
• 10 cloves whole garlic
• 1 cup canola oil
• 1 cup all-purpose flour or gluten-free flour
• 1 teaspoon salt
• 1 teaspoon plus 1 tablespoon creole seasoning, divided
• 1 tablespoon gumbo file
• 3 cups chicken stock (or shrimp stock)
• 1 tablespoon fresh lemon juice
• 2 tablespoons chicken demi-glace or Better Than Bouillon
• 1 teaspoon Worcestershire sauce
• 1 teaspoon thyme
• 2 bay leaves
• 2 cups sliced fresh or frozen okra
• 2 cups poached chicken, diced
• 1 cup green onion, thinly sliced
• 2 cups diced fresh cherry tomatoes
• 1 teaspoon honey
• Salt and pepper to taste
• 40 roasted shrimp, seasoned with Old Bay
• ½ cup flat-leaf parsley, chopped
Rice
• 4 cups Carolina Gold rice, rinsed and drained
• 6 cups water
• ¼ cup butter
• 3 teaspoons salt
Preparation
1. Add bacon to a large Dutch oven or heavy pan over medium heat. Add cook until lightly browned. Remove with a slotted spoon and set aside. Add the sausage and ham and brown. Remove with a slotted spoon and set aside.
2. Add butter along with the onion, peppers, celery, and garlic. Season with salt and garlic pepper. Sauté until softened. Remove vegetables and set aside. Add oil, reduce heat to low, and when oil is hot stir in flour. Cook until a brown roux forms, careful not to burn mixture. Slowly whisk in stock, until mixture thickens. Add creole seasoning and file. Stir in lemon juice, bouillon paste, Worcestershire, thyme, and bay. Add okra, chicken, cooked bacon, green onion, and tomatoes. Season to taste.
3. Meanwhile prepare rice by heating a large heavy pan over medium heat. Add the butter and after melted lightly toast the rice. Slowly stir in the water and salt. Bring to a low boil, and reduce heat to low. Cover and cook for 20 minutes. Fluff with a fork.
4. If the gumbo is too thin, prepare a beurre manié by blending 2 tablespoons each softened butter and flour. Stir into sauce to thicken it. If too thin, add more stock. Season to taste. Add half the freshly chopped parsley.
5. Serve gumbo on rice, top with seasoned and roasted shrimp, with more parsley and thinly sliced green onion.
If you have a cooking question, contact me at cher.orr@gmail.com and I’d be happy to assist!
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