Recipe of the month – Gumbo
This is a fantastic dish; it’s a real staple in New Orleans cooking so we had to have this on the Soul Food menu from the very beginning. It’s a big hearty stew that’s based on the “holy trinity” of onion, celery and peppers sweated down in the meat juices that gives the fantastic richness and body that every gumbo should have.
We love this dish at SFP so much that we made a video about it. Here’s the boss Carl Finn and his gumbo tales:
video by Old Dead Eye
And if you’re going to make it yourself this is what you need:
– 200gms of chorizo thinly sliced
– 2 rashers of smoked bacon
– 3 chicken thighs
– 3 chicken legs
– 3 cloves of garlic minced
– 1 Red Chill de-seeded
– 35gm plain flour (for roux)
– 150gms mixed peppers diced
– 150gms Onions
– 150gms celery
– 1 bay leaf
– 2 sprigs of thyme
– 200gms sweet potato (peeled and cut into 1cm cubes)
– 1 litre of meat stock
– ½ tea spoon smoked paprika, cayenne pepper, thyme
– ¼ tsp of gumbo file
– Cinnamon stick
Salt and pepper to taste
HOW TO PREP
– Seal the chicken, chorizo and bacon in a pot. Cover and let sweat for 10 – 15 minutes
– Keeping the oils and liquid, drain the meat and let it rest in a separate covered dish.
– Sauté your Onions, peppers and celery in the juices with, garlic and chilies (on a low heat cook for 30 minutes stirring occasionally) do not let it burn or stick to the pan.
– Slowly add flour to make roux and cook on a low heat (DO NOT BURN!)
– Cook roux till it’s peanut butter color (this should take about 30 – 45 minutes, stir occasionally)
– Add bay leaves, thyme, sweet potato, turn up the heat and cook for a few minutes whilst stirring so that the roux doesn’t burn.
– Re insert the meat, chorizo and bacon
– Add stock and bring to the boil and simmer (make sure you mix the roux into the stock so it doesn’t sit on the bottom of the pot and burn)
– Add assorted spice mix, stir well and taste. Adjust seasoning.
– Bring back to the boil and add gumbo file. At this point you’re looking for the sweet potato to be cooked, the meat tender and the gumbo to have thickened. It should have a great depth of flavor.
Garnish with fresh cucumber, spring onion, chilies and sit back with a cold beer!!
Photo by Jack Spicer Adams