|my brother dishing up gumbo for a sibling dinner in Houston: Cajun-Tex cuisine|
|delicious gumbo with chicken and sausage, roux-less and gluten-free|
|easy, rich-tasting gumbo, served with lots of Tabasco|
Chicken & Sausage Gumbo
1/2 teaspoon ground black pepper
1/2 teaspoon ground sea salt
1/4 to 1/2 teaspoon cayenne pepper (to taste)
1/2 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried parsley
1 tablespoon extra virgin olive oil
1 1/2 cup okra, sliced (divided use)
1 medium sized onion, diced
3 cups reduced-sodium chicken or vegetable broth (divided use)
2 red bell peppers, roasted, skins peeled, and diced (or 1 cup chopped tomatoes)3 cloves garlic, minced
1 cup thinly sliced andoille sausage (or chorizo), uncooked
1 1/2 cups shredded cooked rotisserie chicken
1 cup raw prawns (shrimp), optional
1 cup dried rice (or cauliflower rice if cooking grain-free/ paleo: recipe below)
1/4 cup green onions, thinly sliced
In a small bowl, combine the spices (black pepper through parsley) and set aside. You will gradually add this spice mixture as you prepare the gumbo.
You will first char the okra, then onion, which will help to create a dark, rich roux-like broth for the gumbo. Heat a large saucepan on the stove over high heat. As soon as the pan starts smoking, add the tablespoon of olive oil and swirl to coat the pan. Add half of the sliced okra (3/4 cup) along with a few pinches of the spice mixture. Quickly swirl the okra around the pan to cover with oil and the spices, then leave to sauté for a minute before stirring. You want to char the okra so that it's a bit blacked, but be careful not to burn it through (you may need to turn your burner down to medium-high if your saucepan is thin). Cook okra for 3-4 minutes, stirring occasionally, until evenly charred. Add the onions and a few more pinches of the spice mixture. Again, quickly swirl them around to coat with the oil and spices, then leave for a minute before stirring. Cook for 3-4 minutes, until onion is beginning to brown.
Add 1/2 cup chicken or vegetable broth to the okra onion mixture to deglaze the pan. Scrape the bottom of the pan to remove all of the blackened bits. Cook until all of the liquid has evaporated, about 3-4 minutes, stirring occasionally and scraping the bottom of the pan.
Add the diced roasted bell peppers and the minced garlic with another few pinches of the spice mixture. Stir occasionally, scraping the bottom of the pan, until all of the liquid has evaporated (2-3 minutes). Now add 1/2 cup of chicken or vegetable broth, and cook, stirring occasionally and scraping the bottom of the pan, until all of the liquid has evaporated (5-6 minutes).
Add the remaining 2 cups of vegetable or chicken broth, the sausage, and a few more pinches of the spice mixture. Cover, turn heat down to medium-low, and simmer for 40 minutes.
Prepare the rice according to package directions, set aside and keep warm. (Or prepare cauliflower rice as per recipe below).
After simmering the gumbo for 40 minutes, add the shredded, cooked chicken and the remaining 3/4 cup sliced okra. (At this point, taste the gumbo and, if necessary, add the remaining spice mixture.) After added the chicken and remaining okra, simmer for 15 minutes. If using prawns (shrimp), add them at the end of the 15 minutes, and simmer for an additional 4-5 minutes, just until prawns turn completely pink.
To serve, place a 1/2-cup mound of rice (or prepared cauliflower rice) in the centre of each bowl, and ladle gumbo over the rice. Sprinkle with the sliced green onions, and serve immediately, with Tabasco on the side.
1/2 large head of cauliflower, rinsed thoroughly1 tablespoon olive oil (not extra virgin) or melted coconut oil
pinch of freshly ground salt
Grate the cauliflower florets on a grater (the side with the large holes), or process the florets gently in a food processor, until you have a pile of cauliflower 'rice grains'. (You will have between 2 1/2 to 3 cups).
Place a medium sized saucepan over medium heat, and add the oil, swirling to coat the pan. Add the cauliflower, and cook, stirring occasionally, for 6-8 minutes, until cauliflower is cooked through but still a bit crisp-tender. You may speed up the cooking process by covering the pan with a lid and steaming for 4-5 minutes. Watch that the cauliflower doesn't burn, and turn the heat down to low if necessary to prevent burning.
Remove cauliflower from heat and stir in a pinch of freshly ground sea salt, and serve.
Variations: Before adding the cauliflower, sauté a 1/4 cup chopped onion and a teaspoon of minced garlic. You may also add your favorite herbs and seasonings to vary the flavor of your cauliflower rice. A pinch of tumeric, with sautéed onion and garlic, makes a delicious cauliflower rice that is well suited to Indian dishes.