Recipes

Diaspora Gumbo

Nothing makes a Saints game party like a a big pot of gumbo. CCFM Cookbook author and Louisiana Eats radio host (tune in at WWNO 89.9 FM on Wednesdays at 6:30pm and Saturdays at noon) Poppy Tooker offers this easily adaptable recipe for her Diaspora Gumbo. This recipe can be used to make seafood gumbo, chicken and andouille gumbo or any combination of the two, and then some.

Ingredients

  • 3/4 cup vegetable oil, divided
  • 2 pounds okra, thinly sliced (1/8-inch slices)
  • 1 cup flour
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 1 bell pepper, chopped
  • 1 1-pound can whole tomatoes
  • 2 tablespoons dried thyme
  • 1 bay leaf
  • 1 gallon stock (shrimp, chicken or vegetable)
  • 1 clove garlic

    Use any combination of the following ingredients depending on your personal preference and your evacuation site:
  • 4 gumbo crabs (can be purchased frozen in 1-pound packages)
  • 2 pounds shrimp
  • 1 pound smoked sausage (andouille or kielbasa), sliced and browned
  • 1 pint oysters
  • 2 cups chicken meat
  • 1 bunch green onions, thinly sliced
  • salt and pepper
  • hot sauce
  • sprinkle of filé powder
  • hot cooked rice (1/4 cup per serving)

Directions

Cover the bottom of a 10- or 12-inch skillet with vegetable oil (approximately 1/4 cup). Heat oil until very hot, then fry okra in single layers until lightly browned. Reserve.

In a 10- or 12-quart Dutch oven–type pot, make a dark roux by combining 1/2 cup oil with flour and cooking until the mixture is the color of milk chocolate. Add onion and stir together; cook until the roux darkens to a bittersweet chocolate brown. Add celery and bell pepper; cook together for 5 minutes on medium-high heat. Add tomatoes, thyme, and bay leaf and continue to cook for another 5 minutes. Add stock, garlic, okra and any combination of the diaspora ingredients (except raw shrimp and raw oysters, which must be added in the last 5 minutes before serving). Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes or so, stirring periodically to be sure there’s no sticking. In the last 5 minutes, add raw shrimp or oysters if desired along with green onions. Season with salt, pepper, and hot sauce. Serve over rice with a sprinkle of filé powder stirred in if desired.

Serves 10 to 12

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The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.

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