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Gumbo with Dirty Rice
Nb persons: 4
Yield:
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| Ingredients: | |
| Gumbo | |
| 1/4 cup | vegetable oil |
| 1/4 large | onion, diced |
| 1 to 2 datil or habanero chiles, thinly sliced | |
| 1/2 | red bell pepper, seeded and chopped |
| 1/2 | green bell pepper, seeded and chopped |
| 3 | garlic cloves, thinly sliced |
| 1/2 cup (1 stick) | unsalted butter |
| 1 1/2 cups | all-purpose flour |
| 1 1/2 cups | low-sodium chicken broth |
| One 6-ounce bottle New Orleans–style hot sauce | |
| 5 | plum tomatoes, diced |
| 3 | bay leaves |
| 8 ounces | boneless, skinless chicken breast, cut into 1/2-inch pieces |
| 1 fresh chorizo sausage link, cut into 1/4-inch thick rounds | |
| 3 tablespoons | file powder |
| 2 tablespoons | fresh thyme leaves |
| 10 | okra pods, cut into 1/2-inch rounds |
| Dirty Rice | |
| 1 pound | beef liver or chicken livers |
| Flour for dredging | |
| 1/2 cup | vegetable oil |
| 3 small | shallots, minced |
| 2 tablespoons | Cajun spice blend |
| 1 cup | white wine |
| 2 cups | hot cooked white long-grain rice |
| Salt | |
Pickled okra pods
Preparation
Make the gumbo: Put the oil, onion, chiles, and bell peppers in a large, heavy pot and cook over medium heat, stirring frequently, until softened, about 5 minutes. Add the garlic and cook, stirring, for 3 minutes. Add the butter and stir until it is melted, then sift in the flour and stir to combine.
Reduce the heat to low and cook, turning the flour mixture over slowly and constantly, until it has turned dark brown, about 10 minutes.
Gradually whisk in the broth and hot sauce, then add the tomatoes, bay leaves, chicken, chorizo, file powder, thyme, and okra. Bring to a simmer and cook until the chicken is cooked through and the okra is tender, about 10 minutes.
Make the dirty rice: Dredge the liver in flour and shake off the excess. Heat the oil in a saute pan over medium heat, then add the liver and shallots. Cook, turning the liver frequently and stirring the shallots, until the shallots are tender, about 3 minutes. Add the spice blend and wine and cook until the wine is completely evaporated. Remove from the heat.
Transfer the liver to a cutting board and chop it coarsely. In a large bowl, gently toss the rice together with the liver and shallot mixture, and season with salt to taste.
Serve the gumbo and dirty rice family style in large bowls, with the pickled okra on the side.
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