African Influenced Gumbo
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 medium red bell pepper chopped
- 3 jalapeños seeded and finely chopped
- 1 large garlic clove finely chopped
- 3 cups homemade chicken stock (recipe below) or substitute low sodium store brand
- 1 can chickpeas rinsed and drained
- 1 can diced tomatoes (low sodium or no salt added)
- 1 whole bell pepper diced
- ½ lbs turkey andouille sausage diced
- ¼ lbs crawfish (feel free to substitute shrimp)
- 2 cups fresh okra chopped
- 1 tbsp mild curry powder
- ½ tbsp ground cumin
- ½ tsp ground cardamom
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
- 1 tsp cayenne
- 2 tbsp paprika
- 2 tbsp coconut milk
- 1 cup cooked pearl couscous
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 whole bay leaf
- 2 tablespoons chopped fresh cilantro
- 1/2 cup vegetable oil
- 1/2 cup all purpose flour
Make roux using a heavy cast-iron skillet over medium heat, heat vegetable oil until hot.
Add flour gradually, stirring or whisking to combine with the oil.
After adding all the flour, reduce heat to low and cook, stirring frequently, about 45 to 60 minutes or until roux ranges from a peanut butter color to a dark brown.
This process takes some time, depending on how high the heat on your stove is. The slower, the better, but be ready to remove skillet from the heat and stir more rapidly if the roux appears to be getting too hot.
If you stop stirring – the flour will burn. Never walk away from your roux. If you see black specks in the roux, you have ruined it. Dump it out and start over. The secret to getting perfect roux is to take your time and stir constantly.
Make Stock (see recipe below) and set aside
Heat large pot under medium heat. Add oil and brown the Sausage. Pour off the fat and set aside sausage.
Sauté Vegetables (onions, peppers, garlic) in the pot for 1-2 minutes
Add the stock, seasonings, tomatoes, chickpeas, okra, and sausage together in pot. Bring to a boil, then cook for about one hour, skimming fat off the top as needed. Add crawfish and cilantro in for the last 15 minutes of cooking so that you don’t over cook it.
Cook couscous according to directions
Serve gumbo on top of couscous immediately
Homemade Chicken Stock
- Chicken carcasses
- 1 large onion quartered
- 4 carrots peeled and cut in 1/2
- 4 ribs celery cut in 1/2
- 1 ear of corn cut into quarters
- 5 sprigs fresh thyme
- 5 sprigs fresh parsley with stems
- 2 bay leaves
- 8 to 10 peppercorns
- 2 whole cloves garlic peeled
- 1 gallon cold water
- 2 dried morita or chipotle chiles (optional)
Put water in large stockpot. Place chicken, vegetables, and herbs and spices in a steamer basket directly in the water filled stockpot. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer.
Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged.
Simmer uncovered for 6 to 8 hours. Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately and place in refrigerator overnight