October, there's this nip in the air, that patchy fog blanketing the pastel pink and purple skies; a weather so mysterious and enchanting. Halloween is drawing near! Time for us witches and warlocks to take out the cauldron, throw in a lot of herbs, crawling creepers from the sea, sticky gooey greens and cast a scrummy spell on our brew of Gumbo! October 12 is National Gumbo Day. Leave it to the state dish of Louisiana to fill the bowls and warm the bellies of America. Much like bourbon is to Kentucky, you don't have to be from New Orleans to celebrate a dish that has been a part of American culture since the 18th century. Gumbo is the culinary expression of American immigrants in a pot. A blend of African, French, Spanish, Caribbean, German and native American cultures has contributed to the evolution and all the other delicious variations of this dish. This amalgamation of of different influences has made gumbo a very unique American dish.
The word "Gumbo" is West African. "Ki Ngombo" being okra - the main component ingredient of this dish. Despite the various types and ways of preparing the dish, it's almost impossible to prepare the dish without okra. It is elemental to the distinct flavor of what is Gumbo. There is of course the "Holy Trinity" of Cajun and Creole cooking-Celery, onion and bell peppers. But as for the other ingredients, it's an open game...
So go to your chillers and scavenge whatever seafood you have, sausages and vegetables. Gumbo after all came about as a vehicle for leftover ingredients. For this recipe, I am making a Creole Gumbo which means roux based and with tomatoes. You may substitute other fat like lard, skip the tomato if preferred and go Cajun style.
Ingredients:
The Spice Mix:
4 Tbsp. Rock Salt
3 Tbsp. Black Pepper (Freshly Ground)
3 Tbsp. Cayenne Pepper
6 Tbsp. Garlic Powder
5 Tbsp. Paprika (Smoked)
4 Tbsp. Onion Powder
2 Tbsp. Thyme
2 Tbsp. Oregano
* Mix homogenously
The Holy Trinity
3 to 4 stalks Celery (Sliced)
2 Pcs. Bell Pepper (sliced)
2 Pcs. Onions (sliced)
Roux
1/2 Cup Butter
1/2 Cup All-Purpose Flour
* In a Dutch over or skillet melt the butter over medium heat and gradually add the flour. Stir continuously non-stop until it browns (Be careful not to burn). The darker the gravy, the nuttier it tastes. This recipe was made with a brown shade of roux, you may go longer (ideal) and make a dark chocolate shaded roux if preferred.
1 Cup Tomato
1 Cup Okra (thinly sliced)
6 to 8 Cloves Garlic
4 Cups Chicken Broth
1 to 2 Pc. Laurel (Bay) Leaf
1 Cup Rice (Steamed)
2 Lbs. Shrimp (Raw and Deveined)
1 Cup Lump Crab Meat
1 to 2 Pcs. Andouille Sausage (Seared and Sliced)
1 Shot Bourbon (I used Wild Turkey 101)
To Taste Balsamic Vinegar or Worcestershire Sauce
To Taste Salt & Pepper
As Needed Oil
Garnish Celery Leaves & Green Onions (50/50)
Directions:
Make the Roux, skim and set aside.
On the same pot, drizzle with oil sauté to brown the garlic and tomato - pour in the shot of bourbon to deglaze.
Add in the Holy Trinity stir to mix
Sprinkle 1 to 2 Tbsp. (or more) of the spice mix to taste
Pour in the chicken broth, add back the roux and the bay leaves-Stir the roux to blend completely and simmer on low for about 2 hours. (You may use an immersion blender if preferred-I did)
Add in the sausage-simmer for another 30 minutes, add in the okra -simmer for another 15 minutes and lastly the shrimp and crab meat-simmer everything for another 15 minutes (1 hour in total).
Add the balsamic vinegar, salt and pepper to taste. Serve in deep dish with a scoop freshly steamed rice and garnish.
Digestif:
This 95% rye 5% malt with flavors of cloves, fennel, black pepper and pineapples makes for a great finish to a spice forward gumbo dinner.
Cheers to October and the changes it brings!
Hughes Belle of Bedford Straight Rye Whiskey
109.6 Proof
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