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February 11, 2009

Gumbo Recipe

As promised yesterday, here's my Taste of Soul Gumbo recipe, a hearty and delicious southern inspired meal. This gumbo with a little hot sauce will warm your heart and soul.

Taste of Soul Gumbo
3 cups canola oil
3 cups flour
2 quarts of chicken broth
2 quarts of water
2 cups chopped onion
2 cups diced tomatoes (canned or fresh)
2 cups chopped scallions (greens only)
1 cup of frozen okra
1  can of  black eyed peas, drained (10-12 ounce size)
1 can of turnip or collard greens, drained (10-12 ounce size)
1 pound of Andouille sausage (sliced into rounds)
1 pound of chicken meat (white or dark) cut into bite sized pieces
1 pound of  cooked gulf shrimp (25-30 count) with tail shell removed
1 teaspoon sea salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
1 teaspoon chopped or minced garlic

In
a heavy stock pot, sauté chicken in 1 cup of oil until cooked through.
Remove and set aside. Add remaining two cups of oil (there will be
scraps of chicken remaining in oil. This adds to the flavor of the
roux.) Whisk in flour. Cook over medium- high heat, 10-15 minutes,
whisking into a nutty brown colored roux. Add onions, cook down until
translucent. Add stock and water.

Continue to whisk till this
thickens slightly. It will reach a medium-thick stew consistency when
ready to serve.  Bring up to simmer temp of about 190°. Add all other
ingredients including chicken. Let simmer at least 30 minutes. Reduce
heat and hold at 140-150°. Can be held for around 4 hours if not served
right away.

Serve with your favorite cornbread. A dash of hot sauce in the bowl enhances the flavor of this gumbo.

Yields 6 quarts.

Margaret Salt McLellan is Executive Chef for Linda Bean's Perfect Maine and 2008 Maine Lobster Chef of the Year

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