A good gumbo takes time; a great gumbo takes longer…
Nothing is more satisfying than a hearty bowl of Gumbo, whether a stew or a soup-like dish. It reminds me of Mardi Gras and Carnival on Tuesday, March 1st—Fat & Shrove Tuesday.
Gumbo is Cajun and Louisiana's official state dish, celebrating their heritage of sustenance off the land. On several occasions, I have been part of an actual Cajun 'Gumbo' party, 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.
Numerous ingredients can be added to a gumbo, but it's really all about utilizing what’s on hand. Chicken and duck are the usual meats, as are ham and smoked sausage. A seafood gumbo can contain shrimp, crab, and oysters. However, the basic ingredients used in any gumbo are the “holy trinity” of onion, celery, and green peppers, thickened with a dark roux.
A FAT TUESDAY FAVORITE
Additionally, the make-up of a Cajun Gumbo is the use of heritage ingredients such as the African vegetable okra and the cooking influences of local Choctaw Indians, French, German, and Spanish settlers. The addition of tomatoes is more Creole and not of Cajun influence. Adding tomatoes with all the other ingredients in the gumbo pot provides a wonderful mix of culture and full flavor. With Louisiana's rich culture, it is essential to note that preparing a gumbo goes far beyond the making of this ‘stew’ and 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 goodness 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 hold true, and the rest is up to you. Make it seafood with crab, shrimp, or crawfish, or with chicken, duck, or vegetables.
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 & devened, 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, 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 slow simmering time will intensify the 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.
