|2 servings||calories per servings 700||protein serving 38 g||carbs per serving 71 g||total fat per serving 28 g|
This recipe for a Louisiana classic is adapted from Nancie McDermott’s delightful cookbook, ‘Southern Soups & Stews’. Chocolate brown, earthy and spiked with thyme and three kinds of pepper, this gumbo earns back every second of effort you put into it, from chopping your seasonings and measuring out spices to stirring away on your roux.
|Nutrition Facts||/ Per Serving|
|Total Fat||28 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Total Carbohydrates||71 g|
|Dietary Fiber||4 g|
MISE EN PLACE
• Peel and finely chop onion.
• Finely chop celery.
• Discard pepper stem and seeds. Finely chop flesh.
• Peel and finely chop garlic.
• Halve andouille lengthwise. Cut crosswise into 1/4-inch-thick slices.
• Pick and chop parsley leaves.
• Thinly slice green onion.
• Place a Dutch oven or deep skillet over medium heat. Add 3 tablespoons cooking oil. When oil is very hot, scatter in flour. Cook, stirring quickly, to make a thick, smooth roux.
• Cook, stirring often, as roux turns to a rich, deep brown. (Reduce heat if necessary to ensure slow, even browning.)
Tip: Roux should be darker than peanut butter, but not dark brown—the color of coffee with a little cream.
• Add onion, celery and green pepper. Cook, stirring, until vegetables are softened and evenly coated with roux, 2-3 minutes.
• Add garlic and gumbo spice. Cook, stirring, until fragrant, 1-2 minutes.
• Whisk in 2 cups water.
• When mixture boils, reduce heat to medium-low. Add chicken. Cook, stirring occasionally, until chicken is opaque throughout, 8-12 minutes.
While chicken cooks:
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
• When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat. Set aside, covered, until ready to serve.
• Transfer chicken to a cutting board.
• Add andouille to pot. Simmer, stirring occasionally, 15-20 minutes.
• When chicken is cool enough to handle, pull or cut it into bite-size pieces.
• Return chicken to pot.
• When chicken is warmed through, stir in parsley and green onion. Taste and adjust seasoning as desired with kosher salt and pepper.
• Fluff rice with a fork. Divide between 2 bowls.
• Serve gumbo over rice, and enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...