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.
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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