Wednesday, August 30, 2017

Gumbo Light

Paul Prudhomme's chicken and smoked sausage gumbo takes on a feather-weight ladies' lunch quality when it is made with shallots and poblano chilis rather than onion and green pepper. The original recipe calls for a mixture of cayenne pepper and powdered garlic to season the meat. Prudhomme's Louisiana Cooking is a benchmark volume in my kitchen. The food is not uniquely regional: I identify many of the recipes as simple down home early twentieth century cooking from the banks of the Mississippi.

Gumbo is a dish worth studying. The most useful advice I've been given is that gumbo is an approach rather than a specific recipe. One variant is called muddy water gumbo: there's no roux, just a big pot with various added. Cook in a neutral stainless steel or enameled cast iron pot so the flavors will not be distorted -30-

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