Gumbo 5

Chef Jeff S's Note:

This is a variant of my [basic]Gumbo recipe but the technique makes it much healthier without losing any of the flavor. Chef Paul Prudhomme uses this technique in his book A Fork in the Road. By browning the flour in a dry pan sans oil you cut out almost all the fat in this dish.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 5 tablespoons browned flour
• 2 (14 ½ ounce) cans chicken stock
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon dry mustard
• ½ teaspoon pepper
• ½ teaspoon salt
• 1 pinch chili powder
• 1 pinch white pepper
• 1 green bell pepper , chopped
• ½ onion , chopped
• 2 celery ribs , chopped
• 2 garlic cloves , minced
• 2 chicken breasts , cubed
• ½ lb kielbasa , sliced

Directions:

1. If you’re making seafood gumbo then shell the shrimp and steep shells in chicken stock about 20 minutes.
2. Heat a steel pan over medium heat about 3 minutes. Add flour and whisk constantly so it won’t burn. It may be a good idea to turn on the vent as it will smoke some. When it gets to a light brown it’s done (about 12 minutes). Pull off the heat and either put it in a bowl to cool or continue whisking until the pan cools a little, or it will continue to cook or burn.
3. Heat a large non-stick pan or iron skillet over medium heat for four minutes. Add the celery, bell pepper, onions and seasoning. Stir to mix well. Add ¼ cup chicken stock, mix and let it cook down.
4. When the stock has evaporated let the veggies cook, undisturbed, for one minute. You’ll do this a total of three times. Each time the flavor will become more intense. So at the end of this process you will have added ¾ chicken stock.
5. Add 1/2 cup more stock and the browned flour. This will make a paste. Let is sit for one minute undisturbed. This is browning the flour a little more. Now add the rest of the stock and mix well.
6. If you’re making chicken gumbo, add you’re cubed chicken and sausage slices now. Cook for 20-30 minutes, uncovered.
7. If you’re making Seafood Gumbo then just add sausage slices and cook for 20 minutes. Then add your shrimp and crab and cook for 10 more minutes.