Gumbo

Gumbo

Sausage & Pork

The chicken stock made with necks gives this gumbo a great rustic flavor.

Gumbo
makes 1 big pot

Chicken Stock
3 lb chicken necks
1 onion, finely minced
drizzle of olive oil
5 carrots, peeled and chopped
2 stalks celery, finely minced
1/4 teaspoon black pepper
fine sea salt, to taste

In a dutch oven or stock pot, sauté onion in olive oil.  Add carrots and celery.  Sauté briefly.  Add chicken, black pepper and approximately 1 teaspoon fine sea salt.  Cover with water (approximately 6-7 cups).  Simmer gently for 30-40 minutes.  Strain liquid and discard spent solids.

Dark Roux
1 part olive oil
1 part butter
2 parts flour

Cook over moderate heat until golden brown.

Gumbo
makes 1 big pot

1 lb pork belly, sliced
1 lb sausage, cut into pieces
4 chicken thighs
olive oil, as needed

1 onion, finely minced
1 red pepper, finely minced
2 stalks celery, finely minced
2 Tablespoons dark roux
6 cloves garlic, sliced
1 Tablespoon paprika
1 Tablespoon file powder
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 fresh bay leaf
splash or three of Tabasco
fine sea salt, to taste

3-4 cups fresh okra, cleaned and sliced

In a dutch oven, add just enough olive oil to coat the bottom of the pan.  Brown exterior of sausage, chicken thighs and pork belly, removing each piece as it browns.  Set aside.

Briefly saute onion, red pepper, celery, and garlic.  Add roux and spices.  Stir to combine.  Add chicken stock, three splashes of Tabasco and a pinch of salt.  Stir and simmer gently over low heat.  Add meat and continue to simmer for 30-35 minutes.  Taste and season, if needed.  Add okra and simmer for an additional 5-6 minutes.

Serve over rice or with a chunk of rustic crusty bread.

There’s really only one secret to a good gumbo…

Add the okra at the very end.