"Gumbo" comes from an African word meaning okra, and although okra is traditionally a principal component of gumbo, this Creole version by chef Leah Chase of Dooky Chase Restaurant omits it entirely, as well as celery and bell pepper, two other ingredients commonly used in more "traditional" gumbo. Note: This recipe is an approximation, as the broadcast included no specific measurements of the ingredients, so you may wish to link to the following gumbo recipe to get an idea of amounts: My Mumbo-Jumbo Gumbo from Paul James' Home Grown Cooking. Ingredients: Seafood: crabmeat, shrimp, etc.
Veal stew meat (bone-in, boneless or a combination
Ham
Chicken
Onions
Chorizo
Flour
Parsley
Granulated garlic
Ground thyme
Ground paprika
Chicken stock
Chopped parsley
Oysters (optional)
File powder (traditional thickener made from ground sassafras leaves)
- Place crab and other hearty meats in a stockpot with a little water; simmer while other preparations are being made.
- In a skillet, rend the sausage to remove the fat, which will be used to make the roux. Remove sausage from skillet and set aside.
- Add flour to the fat in the skillet, mix thoroughly and let cook (the longer you cook the flour, the thinner you can make the gravy, and you don't want a thick paste for this dish).
- While you've been making the roux, the ingredients in the stockpot have been cooking. Carefully add the roux to the pot, bring to a boil, then reduce heat and simmer.
- Deglaze skillet with stock, then add to stockpot.
- Add shrimp, ham and chicken (these meats cook faster so don't have to be added until this stage).
- If using oysters, add them at this point unless you're planning to freeze the gumbo (this recipe freezes well). In this case, don't add oysters -- they'll turn black and unappetizing when they're frozen.
- Stir in chopped parsley.
- Finally, add file powder and stir to incorporate thoroughly. (Chef Chase points out that old Creoles never let the file cook in the gumbo -- they always stir it in at the very last.)
Creole Spice Packet You need four tablespoons each of file (FEE-lay) powder, paprika and ground thyme. (File powder is ground sassafras leaves used by Cajun cooks to thicken and add a thyme-like flavor. It gets stringy when it is boiled, so add it just before serving or pass it at the table.) Spoon each spice into separate sandwich bags, fold twice and then tape. Turn and shake the spice down, fold the bag again and tape. Label each spice (figure A). Place the spices in a gift box, tie with twine (figure B) and top with artificial green berries. Set up each place with the gift box and place cards. This makes guests feel really welcome -- and gives them a gift they can take home. Books: The Africa Cookbook: Taste of a Continent
By Jessica B. Harris
ISBN: 0684802759
Simon & Schuster
1230 Ave. of the Americas
New York, NY 10020
Web site: www.simonsays.com Taste of Heritage: The New African-American Cuisine
By Joseph Randall and Toni Tipton-Martin
ISBN: 0028603826
Macmillan USA (1998)
201 West 103rd St.
Indianapolis, IN 46290-1097
Phone: 317-581-3500
Customer Service Phone: 800-858-7654 We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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