Gumbo is a delicious dish from Louisiana that has about as many variations as chili. A spicy stew that can be served in a bowl or over rice.
Gumbo gets its distinctive flavor from the seasoning Gumbo Filé, a mixture of ground sassafras leaves and thyme. Filé powder was introduced to the French by the Choctaw Indians of Louisiana. It has thickening qualities when added to soups and gumbos.
1 cup (2 sticks) unsalted butter
1 cup all-purpose flour
1 large yellow onion, diced
2 celery stalks, diced
2 red bell peppers, diced
2 1/2 quarts chicken stock
1 28-ounce can chopped tomatoes
1 tablespoons sea salt
2 teaspoons ground black pepper
2 teaspoons paprika
1 1/2 teaspoons dried thyme
1 teaspoon dried oregano
3/4 teaspoon dried basil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground cayenne
pinch of crushed red pepper
2 bay leaves
1 tablespoon minced garlic cloves
2 pounds boneless chicken thighs, cut into 1" cubes
1 pound linguica sausage, 1/4" thick slices
1/2 pound of sliced okra
1 tablespoon gumbo filé
Melt the butter in a large stockpot over medium heat. Stir in the flour to make
a roux. Continue stirring about 15 minutes, until roux turns dark brown (just
a shade darker than peanut butter).
Add the onion, celery, and peppers. Cook until
vegetables have softened, about 8 minutes. Stir in chicken stock, tomatoes, salt,
pepper, paprika, thyme, oregano, basil, onion powder, garlic powder, cayenne,
bay leaves, minced garlic, and chicken. Bring to a boil, then reduce heat. Simmer
for 45 minutes.
Add the linguica and okra and cook an additional 10 minutes. Remove
from the heat and allow to cool for five minutes. Stir in the gumbo file. Gumbo is traditionally served as a soup. However, many enjoy it in a bowl over rice.
Makes approximately 4 1/2 quarts
wine suggestion
Spicy blockbuster red; look to Australia. A very difficult dish to match. Red with elegance on the grand scale such as rich Pinot Noir from
Burgundy, France. Cool climate, medium-weight red such as California Pinot Noir; especially from Carneros.
Aromatic, flowery or fairly spicy dry white; especially from Alsace, France.
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