Cocina Americana: Gumbo

When I lived in New Orleans I was introduced to Cajun cuisine, which uses local ingredients. I sometimes still make Gumbo here in Madrid. 

As I mentioned the other day, the area of Southern Louisiana is populated by people known as the Cajuns. They speak a dialect that’s a mix of English and French, and they have had an enormous impact on the culture of Louisiana. 

Here’s an adaptation using ingredients you can find easily here in Spain.

The first step is to make a roux. A roux is basically the first step of a béchamel sauce. 

Combine in a large pot, over medium heat:

1/2 cup olive oil

1/2 cup flour

Stirring constantly, cook until the mixture is reddish brown. It might take a while.

Add and cook for 10 minutes:

2 chopped onions

1 large chopped green pepper

1 cup chopped celery

Spices (paprika, black pepper, bay leaves, etc to taste)

Salt.

Add:

2 liters chicken broth.

several large pieces of chicken

Bring to a slow boil and cook until the chicken is done, approximately an hour.

Add:

1 chorizo (longaniza style, cut into pieces)

Cook another 10 minutes, and you’re done!

Gumbo is great to eat for lunch on a cold winter day, with some strong red wine.

Give it a try!