GUMBO

Pictured at the left is 'gumbo', a delicious dish associated with Louisiana.

As gumbo is a cultural hybrid made of many different ingredients, the phrase is also sometimes used with reference to other mixtures. For example, 'zydeco', a Louisiana musical mix of rhythm and blues, country, Cajun, etc, etc, has been described as having 'a gumbo of influences'. In fact, the word 'zydeco' is itself a mispronounciation of 'les haricots' from the song 'Les haricots ne sont pas salés'.

Juris Diversitas are, if you like, interested in legal and normative gumbos around the world.

Anyway, we've had a few conversations about gumbo. As a result, I've decided to include the recipe for 'Chicken and Sausage Gumbo' from which the image (used here only for educational purposes) is drawn.

The recipe comes from Southern Living magazine (October 2004). It notes:

A symbol of Creole cooking, gumbo is ubiquitous in homes and restaurants across Louisiana. Andouille sausage and file powder make this recipe a classic and, as in any good gumbo, a deep, rich roux thickens the stew.

The ingredients include:
  • 1 pound andouille sausage, cut into 1/4-inch-thick slices
  • 4 skinned bone-in chicken breasts
  • Vegetable oil
  • 3/4 cup all-purpose flour
  • 1 medium onion, chopped
  • 1/2 green bell pepper, chopped
  • 2 celery ribs, sliced
  • 2 quarts hot water
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Creole seasoning
  • 1/2 teaspoon dried thyme
  • 1/2 to 1 teaspoon hot sauce
  • 4 green onions, sliced Filé powder (optional)
  • Hot cooked rice
  • Garnish: chopped green onions 
The instructions are:
  1. Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
  2. Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
  3. Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.
  4. Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.
  5. Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.
  6. Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.
  7. Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.
Laissez les bons temps rouler!

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