A Simplified Leah Chase Gumbo

We blog about this recipe here.

A Simplified Leah Chase Gumbo

This recipe can easily be cut in half.  Adapted from the Marcus Samuelsson recipe which was inspired by the seafood gumbos served by Leah Chase at her restaurant, Dooky Chase, in New Orleans.  Samuelsson simplified the gumbo by omitting the flour-based roux.  Outrageous?  You decide. My suggestions are in color.

  • 3 T vegetable oil
  • 1/2 c diced celery
  • 1/2 c diced red onion
  • 1/2 c diced red bell pepper
  • 4 garlic cloves, minced
  • 1/2 tsp freshly ground black pepper
  • 4 oz. ground chorizo (this is Mexican chorizo, not Spanish links; omit if you can’t find it)
  • 1 (14-ounce) can crushed tomatoes
  • 12 oz. fresh or frozen okra, sliced
  • 1 T smoked paprika
  • 1 T filé powder (many large grocers sell filé in the spice section; normally it’s added to the gumbo as you serve it, but Samuelsson uses it as a thickener)
  • 1 tsp cayenne pepper (note: I used only half that much and found it to be plenty spicy)
  • 1 tsp dried thyme
  • 2 c fish stock or clam juice (or substitute chicken broth – for a total of 4 c chicken broth; if you want more soup-like gumbo, add a bit more broth)
  • 2 cups chicken broth
  • 2 T apple cider vinegar (or lemon juice)
  • 1 lb. large shrimp, peeled and deveined
  • 1/2 lb smoked andouille sausage, sliced ¼ inch thick (or substitute kielbasa)
  • Salt to taste (it will depend on the chicken broth you use, the chorizo, the sausage, etc).
  • About 6 cups cooked rice, for serving
  • Chopped green onions, for serving
  • Chopped fresh parsley, for serving (optional)

Heat the vegetable oil in a large saucepan or Dutch oven set over medium-high heat. Add the celery, onion, peppers, garlic, salt, and pepper and cook, stirring frequently, until the onion is translucent, 4-5 minutes. Add the chorizo and cook for 4 to 5 minutes, stirring frequently, until cooked through. Add the tomatoes, okra, paprika, filé powder, and cayenne and continue cooking for 4 to 5 minutes, stirring frequently. Add the stocks and vinegar and bring to a simmer. Decrease the heat to low, cover, and cook for 25 minutes, stirring occasionally.

Add the shrimp and andouille, and stir to combine. Continue to cook for 4 to 5 minutes, until the shrimp are just cooked through and the andouille is hot. Taste and add a little salt, if needed.  Serve the gumbo over rice, topped with green onions and parsley.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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