Having just booked a long weekend to ‘Nawlins, I thought I would publish a great recipe for gumbo. A few tips makes this a spicy treat that will take your taste buds on a culinary trip to the French Quarter. It’s also a great dish for leftover chicken.
Toast a cup of rice in a tablespoon of olive oil over low heat in a heavy skillet. When the rice just begins to brown, pour 16 oz of beef stock over it to soak in. In the meantime, dice an onion, cut up a red pepper, and slice two cups of chicken and two andouille sausages in bite sized bits. Add these to the rice with two cups of cooked shrimp (tails on, to be authentic), and pour over another 16 oz of stock.
Once the rice is tender, sprinkle in chili powder to your desired amount of heat. I think the freshly ground spices from savoryspiceshop.com are unsurpassed. If you’re ever in Denver, give them a visit. You won’t leave empty handed.
Serve with Abita beer, New Orleans’ finest, and have Tabasco on hand for the pros.
berowne.com 