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Some Cajuns might come after me for even suggesting one can have a gumbo without okra. But some of us, who live up North, can’t usually get good enough okra to make it worth it. So don’t get all imperious on me, Cajuns—I get to make Gumbo too, though I suppose it would be better with some okra. Anyway, this recipe follows along the lines of—but actually quite different from—Justin Wilson’s gumbo as shown here,


…only there’s everything but the kitchen sink in this.

Such a defensive introduction to a recipe, there never was.

You will need:

  • A cast iron skillet
  • Wooden spatula
  • Olive oil, 1/2 cup of
  • Butter, 2 tbsp. of
  • Flour, 1 cup of

1.   Marinade Chicken for a good hour or more in

  • lime juice, vinegar, red pepper flakes (actually, Cuban—style mojo marinade is quite good).

2.   Get your roux going in the skillet. Stir often on med-low to a dirty blonde color or darker. Once at desired color, add

  • 1 medium vidalia onion
  • Garlic, 1-2 cloves of

3.    and cook it till it’s clear—or at least until you think its clear, because it might be hard to tell. Meanwhile, chop, brown, drain and rinse

  • Chorizo, 1 lb. of

4.   and add it into a large stock pot. While the sausage is cooking, you should fire up the grill and get the marinaded chicken seared for a good five minutes on each side. Or you can sear it in the frying pan, after you have deposited the roux and onion mixture into the stock pot. Also add

  • Chicken broth, 2 cans of
  • Half and half, ¼ cup of
  • Milk, ¾ cup of
  • Water, 1 cup of

5.   Then, Add

  • Fresh Cilantro, 1 modest fistful of, chopped
  • Cumin, 1 tsp. of
  • White pepper, ½ tsp. of
  • Cayenne pepper, ½ tsp. of
  • Salt, 1 tsp. of
  • Worcester sauce, 1 tbsp. of
  • Tabasco sauce, 1 tsp.-1 tbsp. of—depending on the heat you want.

6.   Also, add

  • Black beans, 1 can of
  • Great northern beans, 1 can of
  • Pinto beans, 1 can of
  • Sweet corn, 1 can of
  • Green chillies, 2 small cans of
  • White wine, 12 oz. of. (I used a Glen Ellen Pinot Grigio—and only really 6 oz., because I drank the rest, which was stinky-sour at first but pretty good after several pulls.)

7.    Simmer for a couple hours, then cool in fridge and reheat to eat the next day for maximum effect.

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