TIP OF THE DAY: Make A Gumbo (Chicken Andouille Gumbo Recipe From Emeril Lagasse)
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A seafood gumbo with crayfish, oysters, |
With most people we know discussing Super Bowl recipes, we’d like to throw an idea onto the table: gumbo. Even if you’ve never had gumbo, you’ve heard about it: a famous Creole* dish from Louisiana. As with just about any dish, ingredients vary and can include just about anything: |
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Whatever the details, the recipe will include what gumbo fans consider the basics: celery, green bell peppers, onions (called the (called the “holy trinity” in Cajun and Creole cuisines) and a chicken stock base thickened with a roux (fat and flour). And no gumbo would be complete without a base of white rice, over which the gumbo is ladled. *Creole cuisine developed in Louisiana as a blend influenced by the local populations: African, French, Italian, Native American, Portuguese and Spanish, on top of the existing Southern cuisine. Creole is often confused with Cajun cuisine. Both are based on local ingredients. The key distinction is that Cajun cuisine is a rustic/peasant version of French cooking whereas Creole cuisine produces more elegant fare using classic haute cuisine techniques. ABOUT OKRA Gumbo is an African word for okra. The vegetable came to America with the slave trade and was introduced into Southern cuisine by African cooks. Gumbo was originally thickened with okra pods; the French added the roux for more thickening. More than a few people avoid gumbo because they don’t like the texture of okra, which is used as a thickener as well as for its flavor. Guess what: No okra is needed. |
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CHICKEN & ANDOUILLE GUMBO RECIPE Ingredients |
Emerill Lagasse’s chicken and andouille sausage gumbo. Photo courtesy NOLA | New Orleans. |
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Gumbo Preparation 1. COMBINE the oil and flour in a large cast-iron or enameled cast-iron Dutch oven, over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. 2. ADD the onions, celery and bell peppers and continue to stir for 4-5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the water. 3. STIR until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. 4. SEASON the chicken with the Essence and add to the pot. Simmer for 2 hours, adding additional water if necessary. Gumbo should be the consistency of a somewhat thick soup. 5. SKIM off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions and filé powder. Remove the Makes 4 servings. EMERIL’S ORIGINAL ESSENCE RECIPE Ingredients Combine thoroughly:
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