If you’re serving this for dinner, give yourself the better part of an afternoon to make your creole-style (with okra) gumbo. If it’s done a bit ahead, leave off adding the okra and shrimp to the reheated stew until right before serving. Using the andouille sausage? You may want to cut back on cayenne and hot sauce. Make sure you have a big pot of fluffy rice to spoon up with your gumbo; I especially like jasmine rice. Inspiration from several gumbo recipes noted in blog post, particularly one from COOK’S ILLUSTRATED.
Course: Main Course
Author: More Time at the Table
¾cupplus 1 tablespoon all-purpose unbleached flourthe extra tablespoon is added later
1cupeach: chopped yellow onionchopped green bell pepper, and finely chopped celery with leaves
Kosher salt and fresh ground black pepper
1/8teaspoonground cayenne pepper
15-ouncecan chopped tomatoes, drained
4cupschicken broth, preferably homemade (32 oz)
¼cupfish sauce--I like Red Boat
6skin-on bone-in chicken thighs
3skin-on bone-in chicken legs
½poundsmoked kielbasa or andouille sausage8 ounces, halved lengthwise and cut into ¼-inch slices
1cupsliced frozen okra
1poundfrozen peeled medium shrimp with tail
1cupeach: chopped parsley + thinly sliced scallions for garnish
2tablespoonsfile powderground sassafras root
Tabasco sauce offered at the table
6cupscooked rice for serving
Preheat oven to 350 degrees F. Place rack at bottom of oven. Add flour to an 7-8 quart heavy Dutch oven and place in oven for 10 minutes, stirring half-way through. Remove to stove top and stir in the oil until smooth. Cover, return pot to oven, and cook until the mixture is peanut butter colored—about 45 minutes. Remove pot from oven and whisk well.
With the pot over medium flame, tip in the onions and let cook 2 minutes. Stir in the bell pepper and celery; cook about 10 minutes or until softened. Stir in remaining tablespoon of flour, garlic, half a teaspoon each salt and pepper, cayenne, paprika, thyme, marjoram and bay leaves. Cook another minute or two and stir in the drained tomatoes, cooking one more minute. Stir in the broth and fish sauce, whisking if necessary to make the mixture smooth.
Sprinkle the chicken with salt and pepper and place evenly around the pot. Cover and reduce to simmer for 45 minutes or until chicken is done through. Remove chicken to a cutting board and when cool enough to handle, bone, skin, and shred chicken. Discard bones and skin. Add the shredded chicken back into the pan with the sausage and return to a simmer. Taste and adjust seasonings.
Stir in the frozen okra and let simmer 6 minutes or so; add frozen shrimp. Continue to simmer until okra is just barely tender (do not over cook) and shrimp are cooked through and pink. Taste and season one last time, if needed, with salt, pepper, and cayenne. Serve hot in a shallow bowls with a scoop of rice, sprinkled with file powder and garnished with chopped scallions and parsley. Pass the Tabasco at the table.
Copyright Alyce Morgan, 2019. All rights reserved.