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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Using the regional foods in the Southwest, I wanted to create a new style of the classic Gumbo you can get in Louisiana and the South. Ingredients:
4 tablespoons flour, browned |
3 teaspoons chili powder |
1 teaspoon cumin, toasted and ground |
1 teaspoon oregano |
1 cup celery, diced |
1 cup onion, diced |
1/2 cup poblano chile, diced |
1 corn on the cob, roasted and kernels cut off (keep separate) |
2 garlic cloves, minced (keep separate) |
1/2 cup cilantro, chopped (keep separate) |
3 -4 cups smoked chicken, chopped |
1/2 lb spicy sausage, sliced |
1 (14 1/2 ounce) can beef broth |
1 (14 1/2 ounce) can chicken broth |
1 (15 1/2 ounce) can black beans, rinsed and drained |
Directions:
1. 1. Brown flour in a dry skillet, whisking occasionally so it does not burn. Should be the color of powdered cocoa drink when done.
2. 2. Combine all seasonings and set aside.
3. 3. Chop all veggies and set aside.
4. 4. Chop all meat and set aside.
5. 5. Combine beef and chicken broth. Reserve 3/4 cup separately.
6. 6. Heat a deep non-stick skillet over medium heat for four minutes.
7. 7. Brown sausage. Remove to a bowl and wipe excess grease from pot.
8. 8. Add celery, onion and chile to the pot. Stir in seasoning mix and 1/4 cup broth mixture.
9. 9. Cook until liquid is almost gone.
10. 10. Add another 1/4 cup broth mixture and cook until it is almost gone.
11. 11. Add garlic and 1/4 cup broth mixture and cook until liquid is almost gone.
12. 12. Add browned flower. This will make a paste.
13. 13. Add the remaining broth and meat. Stir well.
14. 14. Bring to a boil then lower heat to simmer and cook, covered for 20 minutes.
15. 15. Add roasted corn, beans and cilantro and cook uncovered for 10 minutes.
16. 16. Serve over rice.
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