This winter try Marcus Samuelsson’s tribute to Dooky Chase’s iconic gumbo at home and enjoy a comforting taste of New Orleans’ rich and vibrant culture.
From Leah Chase at Food Network
Excerpted from THE RISE by Marcus Samuelsson with Osayi Endolyn. Recipes with Yewande Komolafe and Tamie Cook. Copyright © 2020 by Marcus Samuelsson.
What you need
- 3 Tbsp Vegetable oil
- 1/2 cup Celery, diced
- 1/2 cup Red onion, diced
- 1/2 cup Red peppers, diced
- 4 Cloves garlic, minced
- 1 tsp Kosher salt
- 1/2 tsp Freshly ground black pepper
- 4 oz Ground chorizo
- 1 (14-oz) Can crushed tomatoes
- 12 oz Fresh okra, diced small
- 1 Tbsp Smoked paprika
- 1 Tbsp Filé powder
- 1 tsp Cayenne pepper
- 2 cups Fish stock
- 2 cups Chicken stock
- 2 Tbsp Apple cider vinegar
- 1 pound Large shrimp, peeled and deveined
- 8 oz Smoked andouille sausage, in quarter-inch thick slices
- 6 cups Cooked rice, for serving
- Scallions, chopped
- Fresh parsley, chopped
Instructions
- Heat the vegetable oil in a large saucepan or Dutch oven set over medium-high heat. When the oil shimmers, add the celery, onion, peppers, garlic, salt, and pepper and cook, stirring frequently, until the onion is translucent, 3 to 4 minutes.
- Add the chorizo and cook for 4 to 5 minutes, stirring frequently.
- 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 20 to 25 minutes, stirring occasionally. The filé powder, which is made by grinding sassafras leaves, will thicken the stew.
- Add the shrimp and andouille and stir to combine. Continue to cook for 4 to 5 minutes, until the shrimp are just cooked through.
Serve the gumbo over rice, topped with scallions and parsley.