Gumbo Time

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A good gumbo takes time, a great gumbo takes longer…

Whether it’s a stew or soup-like, there is nothing more satisfying than a hearty bowl of Gumbo, which reminds me Mardi Gras + Carnival Tuesday March 1st - aka Fat & Shrove Tuesday. 

Gumbo is truely Cajun and the official state dish of Louisiana; one that celebrates their heritage of sustenance off the land. I have on several occasions been part of a true Cajun 'Gumbo' party which is an all-day outdoor celebration. There is nothing like cooking a gumbo with a little outdoor flavor - especially if the meats or vegetables have been pre-grilled or smoked before being added to the gumbo pot. 

There are numerous ingredients that can be added to a gumbo, but it's really all about utilizing what’s on hand. Chicken, duck are the usual meats, along with ham and smoked sausage. A seafood gumbo can contain shrimp, crab and oysters. However, the basics ingredients used in any gumbo are the “holy trinity” consisting of onion, celery and green peppers, thickened with a dark roux.  

A FAT TUESDAY FAVORITE

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Additionally, the make up of a Cajun Gumbo is the use of heritage ingredients such as the African vegetable okra, together with the cooking influences of local Choctaw Indians, French, German and Spanish settlers. The addition of tomatoes is more Creole and not of Cajun influence. I believe the addition of tomatoes with all the other ingredients in the gumbo pot provides a wonderful mix of culture and full flavor. With such a rich culture as Louisiana has it is important to note that the preparing of a gumbo goes far beyond the making of this ‘stew’ and really brings together the community.  

This new kind of gumbo may just be stepping back to the Cajun way - with everyone contributing to the pot for the goodess of the stew. Laissez les bons temps rouler!

This full flavored gumbo is a lighter version than the Cajun traditional, yielding to the heavier butter and flour versions making a more traditional stew or soup. However, the basics of broth and rice carry true and the rest is up to you. Make it seafood with crab, shrimp, or crawfish. Or, with chicken, duck or all vegetable.

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George's Gumbo

Makes six servings

chefgeorgehirsch.com | GHL Adapted from George Hirsch Living it UP! cookbook.

2 Tablespoons olive oil

1 pound boneless chicken thighs, diced

1/2 pound smoked sausage (chorizo or kielbasa), chopped

1 large onion, chopped

1 green bell pepper, chopped

3 green onions, chopped

1 rib celery, chopped

1 cup okra, fresh or frozen, sliced

6 cloves garlic, chopped

2 cups canned whole tomatoes, chopped

4 cups chicken broth

1 teaspoon each, oregano, thyme, sage

1 Tablespoon fresh parsley

1 Tablespoon hot sauce, or more to taste

2 teaspoons gumbo file powder, dissolved in 1/4 cup chicken broth (for thickening)

Fresh ground black pepper

Optional: 

1 pound large (26-30) size shrimp, peeled & devein, save shells for broth

2 cups cooked steamed white or brown rice

Heat a large soup pot to a medium temperature. Add the olive oil and chicken, and smoked sausage. Add the onion, and cook until a light golden color, stirring occasionally. Add the green bell pepper, green onion, celery, and garlic; cook for 2 minutes. Add the canned tomatoes, chicken broth, parsley, oregano, thyme, sage, hot sauce, and fresh ground black pepper. Bring the soup to a boil and then simmer for 30 minutes. Add the okra and gumbo file. Simmer for at least an additional 35 to 45 minutes. Additional time of slow simmering will intensify flavors.

Before serving, add shrimp and cook for 5-8 minutes until done. 

Serving suggestion: serve with a scoop of steamy hot rice

Note: If using shrimp, cook shrimp shells in chicken broth for ten minutes to extract additional flavor, strain shells and use broth.

Gumbo file can be found in the spice section of your market.

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Summer is for Steamers

Steamers aka soft shell clams are a tradition in the northeast for serving at a clambake. Although, rare to find and pricey today, by all means, substitute quahogs or hardshell littlenecks or cherrystones in place of steamers.

There are many ingredient options to add a flavoring infusion for the steamers. The basic New England version is pretty simple, allowing the briny taste of the clam to shine. But by all means, jazz up according to your personal taste. Such as red pepper flakes, or shallots, or lemongrass, and or chorizo.

Steamers White Wine

Makes two servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 pounds steamers or littleneck clams, scrub well and soak in cold water for 2 hours change water as needed to remove sand  

1 Tablespoon olive oil

6 cloves fresh garlic, split in half, peel can be left on 

1/2 cup white wine

1 sprig fresh oregano or thyme

2 Tablespoons fresh parsley washed & roughly chopped 

juice of half lemon + 1 lemon, cut into small wedges for serving

Optional: hot pepper flakes and 1/4 cup melted butter

Crostini with Summertime Condiment

Preheat a large saucepot, large enough to hold steamers. Add olive oil, garlic, and optional hot pepper flakes or other ingredients. Cook for 1 minute. Add steamers, oregano, and white wine. Cover pot and cook until open, about 3-5 minutes, stirring once or twice. Shake the pot to mix up steamers. Caution to not overcook the steamers because they will become dry and rubbery. 

Remove steamers with a slotted skimmer, leaving all the juice in the pot. Add parsley, bring juice to a boil and reduce the juice by half. Serve with juice, lemon wedges and melted butter in a separate bowl for dunking. And, you can always rev the steam up for a full boil or lobster bake to celebrate summer! 

Serve with crostini on the side.

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