I was recently gifted by Le Creuset a 3 ply stainless steel Sauté Provençal pan. I was so inspired by their recipe for gumbo (on their website) that I got down to work re-creating it. The result was fantastic! I found the pan to be perfect for sauteéing and searing and it conducted the heat just right for the long simmering/reduction process that is required to make a good gumbo.
For me, gumbo is quintessentially part of New Orleans. I’ve always wanted to visit the city. Bourbon Street, the French Quarter, Mardi Gras, Hurricanes (the rum-based drink not the actual storms), it just seems like such a fun place to visit. Not to mention the food of the region, especially the Cajun cuisine that originates from the area; jambalaya, shrimp Po’Boy, boudin, and gumbo, to name a few.
The Cajuns are descendants of the original French settlers (Arcadians) who were kicked out of Canada because they refused to pledge allegiance to the British crown back in the 1800’s. Cajun is, in fact, a linguistic corruption of Arcadian. Lucky for Louisianans, the Cajuns settled there and brought their style of simple French country cooking with them. They adapted to the local produce, using rice instead of potatoes in jambalaya, or bell peppers replacing carrots in the “Holy Trinity” which is the base of Cajun stews (onions, celery and bell pepper). They also added spices which were more readily available in the U.S. South; cayenne pepper, black pepper and filé (dried ground sassafras leaves which are integral to a good gumbo).
The Cajuns brought with them the tradition of living off the land. As they were now living near the warmer waters of the Gulf of Mexico, cod and lobster were replaced with shrimp, crawfish and, from the bayous, alligator. They were also influenced by the Spanish, African and Native American cuisines which were also present in the region.
In Brazil we have many chicken recipes but gumbo is one of my favourite non-Brazilian recipes. There’s something about the slow cooked, smokey, full bodied spicy flavours of the dish that make it an utter delight to eat. It’s rich and satisfying, vibrantly coloured and decadent despite its simplicity of ingredients. Give Le Creuset’s recipe ago, the flavours will make you feel like you’re eating in the French Quarter!
RECIPE
FOR THE CHICKEN
- 4 skin-on chicken drumsticks
- 4 skinless & boneless chicken thighs
- 1 tbsp smoked paprika
- ½ tbsp cayenne pepper
- 2 tbsp smoked rapeseed oil
- Sea salt & cracked black pepper
FOR THE GUMBO
- 1 tbsp smoked rapeseed oil
- 2 large celery sticks, finely diced
- 1 large red onion, finely diced
- 1 small red pepper, roughly chopped
- 1 small green pepper, roughly chopped
- 1 tbsp dried mixed herbs
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- 2 large garlic cloves, finely chopped
- 2 tbsp plain flour
- 300g sweet potato, diced into large chunks
- 150g smoked sausage, diced into chunks
- 1L chicken stock, hot
- 2 tbsp maple syrup
- 6 sprigs thyme
- 2 bay leaves
- Sea salt & cracked black pepper
METHOD
- With a sharp knife, score all the chicken and place in a large bowl. Add the paprika, cayenne pepper, oil, and pinch of seasoning. Massage the marinade into all the chicken before placing on a baking tray and roasting for 30 minutes.
- In the meantime, make the gumbo base. Heat the oil in the shallow casserole over a medium heat. Fry the finely chopped celery and onion for 5 minutes until it starts to soften. Add the chopped peppers and fry for a further minute.
- Sprinkle in the mixed herbs before adding the paprika, cayenne pepper and garlic and fry for 2 minutes.
- Stir in the flour, coating all the ingredients in the flour and spices whilst ensuring it doesn’t stick to the bottom of the pan.
- After 30 minutes, add the cooked chicken and all the cooking juices to the casserole along with the sweet potato and smoked sausage. Pour in the hot stock followed by the maple syrup. Stir to combine all the ingredients before adding the thyme and bay leaves. Season with a little salt (depending on how salty your stock is) and plenty of cracked black pepper.
- Allow the gumbo to gently simmer with the lid off to allow the gumbo to reduce, if the sauce is reducing too quickly, turn down the heat and place on the lid. Simmer over a low to medium heat for 45 minutes until the sweet potato is cooked through and the sauce has reduced and become thick and glossy.
- Season again as necessary before sprinkling the dish with freshly chopped parsley and serve with boiled rice.
TO SERVE
Sprinkle in the mixed herbs before adding the paprika, cayenne pepper and garlic and fry for 2 minutes.
Stir in the flour, coating all the ingredients in the flour and spices whilst ensuring it doesn’t stick to the bottom of the pan.
After 30 minutes, add the cooked chicken and all the cooking juices to the casserole along with the sweet potato and smoked sausage. Pour in the hot stock followed by the maple syrup. Stir to combine all the ingredients before adding the thyme and bay leaves. Season with a little salt (depending on how salty your stock is) and plenty of cracked black pepper.
Allow the gumbo to gently simmer with the lid off to allow the gumbo to reduce, if the sauce is reducing too quickly, turn down the heat and place on the lid. Simmer over a low to medium heat for 45 minutes until the sweet potato is cooked through and the sauce has reduced and become thick and glossy.
Season again as necessary before sprinkling the dish with freshly chopped parsley and serve with boiled rice. Bon Appétit!
