Friday, March 5, 2010

Recipe of the week: Kosher Cajun Gumbo

I made gumbo for Mardi Gras with just chicken because we were having friends over and they don't like fish. The last few times I've made it this is what I've done. I hope you enjoy it as much as we do! A Vorte Sante!

Kosher Cajun Gumbo

1/4 cup plus 1 Tbsp oil (half olive oil half canola oil)
1/4 cup unbleached flour
2 cups onion chopped
1 cup celery chopped
1 small green bell pepper chopped
1 cup okra chopped
2 tsp Cajun seasoning
1 can diced tomatoes
3 bay leaves
4 cups chicken broth
1-2 cups dry white wine
1 lb chicken Cajun sausage or other chicken sausage
5-6 filets of red snapper or other fish
fresh ground pepper to taste
red pepper to taste
Louisiana hot sauce

In a dutch oven or large pot combine the oil and the flour over medium heat. Cook, stirring constantly at first then occasionally for 35 to 45 minutes, to make a dark brown roux, you want it to be somewhere between the color of carmel and chocolate. (I cooked mine for about 40 minutes). Meanwhile, chop all your vegetables. Brown the sausage in another pan, then slice into 1/2 inch thick pieces.
Once your roux is the desired color add the chopped onion, celery and bell pepper stirring until the vegetables are slightly tender. Add the sausage, okra and bay leaf. Stir for 2-3 minutes. Add tomatoes, chicken broth and wine. bring to a boil. (Taste and adjust pepper, red pepper and Cajun seasoning.) Cut fish into small pieces and add to soup mixture. Add Reduce heat to medium-low and simmer for 35-45 minutes. Discard bay leaves. Serve with rice and Louisiana hot sauce. Enjoy! (Serves 4-6)