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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a variant of my [basic]Gumbo recipe but the technique makes it much healthier without losing any of the flavor. Chef Paul Prudhomme uses this technique in his book A Fork in the Road. By browning the flour in a dry pan sans oil you cut out almost all the fat in this dish. Ingredients:
5 tablespoons browned flour |
2 (14 1/2 ounce) cans chicken stock |
1 teaspoon paprika |
1 teaspoon dried thyme |
1/2 teaspoon onion powder |
1/2 teaspoon garlic powder |
1/2 teaspoon dry mustard |
1/2 teaspoon pepper |
1/2 teaspoon salt |
1 pinch chili powder |
1 pinch white pepper |
1 green bell pepper, chopped |
1/2 onion, chopped |
2 celery ribs, chopped |
2 garlic cloves, minced |
2 chicken breasts, cubed |
1/2 lb kielbasa, sliced |
Directions:
1. If you’re making seafood gumbo then shell the shrimp and steep shells in chicken stock about 20 minutes.
2. Heat a steel pan over medium heat about 3 minutes. Add flour and whisk constantly so it won’t burn. It may be a good idea to turn on the vent as it will smoke some. When it gets to a light brown it’s done (about 12 minutes). Pull off the heat and either put it in a bowl to cool or continue whisking until the pan cools a little, or it will continue to cook or burn.
3. Heat a large non-stick pan or iron skillet over medium heat for four minutes. Add the celery, bell pepper, onions and seasoning. Stir to mix well. Add 1/4 cup chicken stock, mix and let it cook down.
4. When the stock has evaporated let the veggies cook, undisturbed, for one minute. You’ll do this a total of three times. Each time the flavor will become more intense. So at the end of this process you will have added 3/4 chicken stock.
5. Add 1/2 cup more stock and the browned flour. This will make a paste. Let is sit for one minute undisturbed. This is browning the flour a little more. Now add the rest of the stock and mix well.
6. If you’re making chicken gumbo, add you’re cubed chicken and sausage slices now. Cook for 20-30 minutes, uncovered.
7. If you’re making Seafood Gumbo then just add sausage slices and cook for 20 minutes. Then add your shrimp and crab and cook for 10 more minutes.
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