LOW COUNTRY GUMBO
Gumbo came to the United States through West Africa, as part of the Atlantic slave trade. In fact, gumbo is a traditional African word for "okra." As the dish traveled through the South, it was influenced by each region. There's Creole gumbo, which is roux-based, and Cajun-style gumbo, which is made with tomatoes. This version is Creole, but try different kinds so you can see just how diverse the dish can be.
Provided by Sean Brock
Categories main-dish
Time 3h20m
Yield 10 servings
Number Of Ingredients 31
Steps:
- Prepare the vegetables. Remove sausage from the casings and crumble. Set aside.
- Season the diced chicken with 3-4 tablespoons of Creole Spice Mix, either homemade or a high-quality store-bought mix. Dredge the chicken in ½ cup all-purpose flour.
- In a large pot over medium-high heat, heat ½ cup of lard. When melted, add the andouille and slightly flatten to an even layer; brown on both sides, just cooking through. (Do not overstir, or meat will not sear.) Remove from the pan with a slotted spoon so oil remains in pan, and drain on a paper towel-lined plate. Set aside.Add the chicken to the hot pan. Allow the chicken to brown and cook through in two batches, being careful not to overstir, about 7 minutes. Remove from the pan and set aside with the sausage.
- Roux: Turn the heat to low. Scrape food bits from the bottom of pan (also known as "fond") so they are loose in the melted fat. Add the remaining ½ cup lard and allow it to melt. Dust in the remaining ¾ cup flour in several small additions, whisking constantly. Simmer on low heat, stirring constantly with a wooden spoon so roux does not stick, for 30-45 minutes, until the roux is the color of peanut butter.
- Raise the heat slightly. When the roux has just begun to bubble, add the onions and stir well to coat them. Then add the celery and bell pepper and cook for 5 minutes, stirring, to just soften. (The goal is to "stew," not sear.) Add the garlic. Slowly add the stock in several additions, stirring and scraping constantly to deglaze and mix well. Bring to a simmer over medium-high heat. Add the bay leaves and the filé, and stir. Simmer for 20-30 minutes, until "nappe consistency"-thick enough to coat the back of a spoon.
- Add the chicken and sausage pieces and simmer.
- Heat a dry cast-iron skillet. Toss okra lightly in oil, then grill in the hot pan, stirring occasionally, until seared and aromatic. Remove, cool slightly, and chop into ½-inch pieces. Add to the pot and stir.
- Adjust seasoning to taste with salt and pepper. Season with hot sauce, lemon, and some of the spice mix to taste. Serve with rice.
- Combine all the ingredients for the Creole Spice Mix in a bowl and mix well to combine. Set aside.
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Laxmi seengh seengh
[email protected]I would not recommend this recipe to anyone.
Rashid Abbas
[email protected]This gumbo is a waste of time. It's not worth the effort.
Inzimam Arif
[email protected]I was really excited to try this recipe, but I was disappointed. The gumbo was too thick and the vegetables were mushy.
Lovely Tariq
[email protected]I followed the recipe exactly, but my gumbo was too spicy. Next time, I'll use less cayenne pepper.
Rana Farzand Ali
[email protected]I'm not sure what I did wrong, but my gumbo turned out bland. I guess I'll have to try it again.
James Ilai
[email protected]This gumbo is a great way to use up leftover chicken. It's also a great freezer meal.
robert patterson
[email protected]I love that this recipe uses fresh okra. It really makes a difference in the flavor.
Smart Salim
[email protected]This gumbo is the perfect comfort food. It's hearty, flavorful, and always hits the spot.
Jennifer Lopez
[email protected]I've been making this gumbo for years, and it's always a crowd-pleaser.
Nabawunuka Halimah
[email protected]This is my new favorite gumbo recipe. It's so easy to make and always turns out perfect.
Tina Akter
[email protected]I'm a beginner cook, and this recipe was easy to follow. My gumbo turned out delicious!
Mbam nwabuike Marvelous
[email protected]This gumbo was a hit at my party! Everyone loved it.
Priscilla Findeson
[email protected]I followed the recipe exactly, and my gumbo turned out great! The only thing I would change next time is to add a little more spice.
Mdshahin Mia
[email protected]This is the best gumbo I've ever had! The roux was so smooth and flavorful, and the vegetables were cooked to perfection. I will definitely be making this again.
Olwethu Dyantyi
[email protected]I'm not a huge fan of okra, but I decided to give this recipe a try anyway. I'm so glad I did! The okra was cooked perfectly and added a nice texture to the gumbo.
Mazhar Rana
[email protected]This gumbo is a keeper! It's so flavorful and has just the right amount of spice. I added a little extra shrimp and okra, and it was perfect. My family loved it!