Everything I know about gumbo I learned from John Besh in his book, My New Orleans. I hesitate to call it a cookbook even though it’s packed with recipes. It reads like an autobiography with pages upon pages recounting the cultural traditions he was born and bred on and to this day gives the utmost respect to.
If you like reading cookbooks like novels the way I do than I highly recommend this book. It will transport you right smack into the middle of New Orleans culture past and present. It’s well written with stunning photography and mouth-watering recipes. I’m completely entranced and can’t say enough good things about it. Every time I pick it up I discover something new I’ve forgotten I read even though I’ve pored over it from cover to cover many times.
I love when that happens.
Gumbo is a slow-cooked, spicy, meat and okra stew. What sets it apart from other stews is the roux; a mixture of fat and flour that is cooked to a dark golden brown to make up the base of the stew. You can use any kind of fat: chicken, duck, lard or canola oil. But don’t worry – you won’t necessarily be ingesting all of that fat because as it cooks you can skim it off as it rises and settles on top.
Okra is a distinct and necessary ingredient to gumbo. My family would never eat it if I added okra right into the stew so I had to compromise. My own personal twist was to deep-fry the okra and use it for a garnish. Kind of like croutons.
The one crucial ingredient I was missing out on was the file powder. Made from sassafras leaves it helps thicken the stew and adds a unique spiciness that is hard to replicate.
The roux makes this incredibly smooth broth that is unlike anything I’ve ever tasted. It’s rich, full-bodied and feels like silk on your tongue.
Served over rice with fork-tender chicken and meaty hunks of spicy, smoky sausage and a crusty baguette for sopping up the juices, this makes one of the most hearty and satisfying meals I know of. I see many different versions of it in my future…and yours!
Ingredients
Instructions
- In a large soup or stock pot heat the fat over high heat, whisk in flour, reduce heat to medium and continue whisking for 15 minutes, until it reaches a deep brown color. add onion, reduce heat to medium low and continue stirring until roux is a glossy brown.
- Season chicken with creole spices. Add to pot and cook until browned, add sausage, celery, peppers, tomatoes and garlic, cook 3 minutes.
- Add chicken stock, thyme and bay leaves. Bring to boil, simmer 30 minutes, skim fat off surface as it rises to the top. Add Worcestershire, season well with salt, pepper, and tabasco or if desired. Simmer 20-30 more minutes. Serve over rice garnished with fried okra and slices of crusty baguette.
Notes
Adapted from My New Orleans
Copyright Β©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.
Ingredients
Instructions
- Combine okra and buttermilk together in a large bowl.
- In a separate large bowl whisk cornmeal, flour and spices together. Use a slotted spoon and drain off excess buttermilk β remove okra and add it to the cornmeal mixture, toss well until everything is evenly coated.
- Heat oil in a large saucepan to 350 degrees F. Fry okra in batches until golden brown about 5 minutes. Remove okra with a slotted spoon to drain on paper towels. Season with salt.
Notes
Adapted from My New Orleans
Copyright Β©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.
Ingredients
Instructions
- In a small bowl mix all the spices together. Store in a clean container with a tight-fitting lid.
Notes
Adapted from My New Orleans
Copyright Β©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.
I've never had gumbo but the combination and ingredients esp that deep-fried okra makes me want to try it!
Reeni, this is a fabulous recipe! Looks fantastic
Whoa, this looks incredible!! Fried okra?? Yes, please!!
Sues
Thanks for recommending the book. I love reading cookbooks that have lots of stories in them. The gumbo looks superbs. Just wonderful.
wow…reeni…what a lovely combo…..they way u presented it u surely r an artist dear !