Cajun
Gumbo
 In
Louisiana, gumbo is subject to infinite variation. Each cook
has his or her own repertoire of favorites, each depending on
the season, the products available and the mood of the day.
For our summer '98 menu, Chef Craig Peck features a light but
boldly-flavored gumbo which departs from the traditional to suit
hot weather dining. While the traditional lard roux and smoked
pork component are missing, the complex layering of flavors packs
plenty of gusto.
Craig's recipe, here portioned and planned for home cooking, makes
six hearty entree servings.
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1
lb. (31-35's) white shrimp
4 bay leaves
4 oz. white wine
3 oz. corn oil
6 (5 oz.) chicken thighs, skinned and trimmed
3 oz. butter approx.
1/2 cup flour
1 cup (3 oz.) onion, chopped
1/2 cup (2 oz.) green pepper, stemmed, seeded, veins removed
1/2 cup (1 rib) celery, peeled and chopped
6 scallions (white and green), chopped
2 large cloves (1/4 oz.) garlic, minced
3 to 5 serrano chiles, stemmed and minced
2 cups (10 oz.) ripe tomatoes, peeled, seeded, chopped
1 quart natural chicken stock
1/2 tsp. dried thyme
1/2 twp. dried marjoram
kosher salt
12 oz. small fresh okra, topped and sliced
kernels from 2 ears of fresh local corn
1 to 2 oz. "Crystal" brand hot sauce
6 to 8 cups cooked Texmati or other long-grain white rice
1/2 (2 oz.) small red bell pepper, cut into very small "confetti"
dice
Extra "Crystal" sauce to taste. |
Preparation:
 1
-Peel and devein shrimp. Make shrimp stock: place shells, 2
bay leaves, wine and 5 cups water in non-aluminum saucepan and
simmer 30 minutes. Strain, discarding shells and bay leaves.
2 - Heat a large, heavy pot, add a film of corn oil and
saute chicken until lightly browned on all sides. Remove chicken.
3 - Add remaining oil and butter. When butter is just
melted, stir in enough flour to make a thick paste. Turn heat
to medium and cook, stirring constantly, until roux becomes
very dark brown. Watch for and avoid clumping, grainy texture
or black flecks - all signs of scorching - and quickly remove
from heat if they occur.
4 - Carefully add onions, peppers, celery and half the
scallion to roux (mixture may spatter - very hot!). cook, stirring,
about 5 minutes until vegetables are soft. Stir in garlic, green
chiles and tomato. Cook 5 minutes more to reduce away tomato
liquid. Remove from heat.
5 - Bring chicken stock to the boil.
6 - Using a whisk, introduce hot chicken stock to roux
mixture in a thin stream, whisking constantly to avoid lumps.
Whisk in shrimp stock. Add thyme and marjoram and about 2 tsp.
salt. Adjust heat to maintain a lively simmer and cook, stirring
occcasionally for 30 minutes.
7
- Add chicken to gumbo sauce and simmer 15 minutes more.
8
- Add okra and corn, simmer 10 to 15 minutes until vegetables
are tender and chicken is cooked through.
9
- Correct seasoning with "Crystal" sauce and salt.
Hold
refrigerated up to one week, sauce without chicken may be frozen
Turn
out:
1
- Add shrimp to hot gumbo and simmer one minute
 2
- Using a portion scoop or ladle, mold rice into semi-sphere
and place to one side of hot soup plates. Place a chicken thigh
alongside rice. Ladle gumbo sauce around rice, making sure to
evenly portion shrimp and vegetable among all plates. Garnish
with remaining scallion and red bell confetti. Pass more "Crystal"
sauce for diners to sprinkle on as they wish.
Other
Recipes Cajun Gumbo | Feta
Tatziki Salad | Malaysian Pork Chops
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