Chicken and smoked sausage gumbo

Go-to gumbo delivers hearty Fat Tuesday

Originally appeared in the February 16, 2012 edition of the Southside Times.

This upcoming Tuesday is of the “fat” variety.  Next week is Mardi Gras, and what better way to celebrate than stewing up a batch of that gastronomic delicacy know as gumbo.

As with many dishes in the canon of Cajun cuisine, there are two fundamental components with gumbo:  1) trinity and 2) roux.  Popularized by native Louisianan chef Paul Prudhomme, the trinity—or “holy” trinity—is a riff on the French mixture known as mirepoix, an aromatic trio of onion, celery, and carrot; but here, the Creole variation replaces carrot with bell pepper.  More after the jump: (more…)

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Published in: on February 19, 2012 at 4:33 pm  Comments (2)  
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