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Today, I bring you my take on gumbo, a classic New Orleans
dish that starts with a roux base and is cooked for a while
with an assortment of proteins and vegetables. The word
“gumbo” comes from the West African word for okra, which
is commonly used in the dish.
For this stew, I combined two different flavors but left out
the curry flavoring and instead used the basic spices found
in a heimish kitchen, creating new memories and stories by
combining dishes we grew up on, like stew, and inspiration
from gumbo, which is totally new.
2 tablespoons oil
1 14-ounce (400-gram) package beef sausage, cut in 1-inch (2-and-1/2-centimeter) pieces, on a bias
3 pounds (1.36 kilograms) dark chicken cutlets, cubed small
14 ounces (400 grams) frozen whole green beans
1 large onion, diced
Haddar Kosher Salt, for sprinkling
1 bunch celery, diced
1 green pepper, diced
1 jalapeño, finely diced, seeds and membrane discarded
1 tablespoon Haddar Kosher Salt
1 tablespoon Pereg Paprika
2 teaspoons black pepper
2 teaspoons chili powder
1 teaspoon Pereg Turmeric
2 teaspoons dried parsley
1/4 teaspoon ground ginger
4 cloves garlic, grated, or 4 cubes Gefen Frozen Garlic
1/4 cup Glicks Soy Sauce (use a wheat-free version for gluten-free)
4 cups chicken or beef stock plus 2 cups boiling water, or 2 cubes beef or chicken stock dissolved in 6 cups boiling water
Heat the oil in an eight-quart pot over medium heat and add the sausage. Cook for a few minutes, until slightly browned. Remove from the pot using a slotted spoon and place in a bowl. Set aside.
Add the chicken to the hot oil in the same pot and cook for two to three minutes. Remove from pot using a slotted spoon and add to the bowl with the sausage.
Place the onion in the pot and sprinkle with salt. Cook for six to seven minutes, until clear.
Add the remaining ingredients. Cook for another 10 minutes over medium heat, stirring occasionally.
While the vegetables are cooking, place all spice mix ingredients in a small bowl and mix to combine.
Once the vegetables are cooked, add the spice mix to the pot and mix well. Continue cooking for another three to four minutes, until garlic is slightly fragrant.
Combine the ingredients for the liquid base and add it to the pot along with the chicken and sausage. Mix well and bring the stew to a boil, then reduce to a simmer over low heat. Cover the pot loosely and cook for three to four hours, stirring occasionally.
One hour before serving, add the green beans and mix well.
Remove from heat and serve over rice.
Photography by Menachem Goodman
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