You can try this and more of Chef Chris Crawford's cooking at Creo's Louisiana Grill, downtown. He would love for you to experience his southern cuisine in the authentic atmosphere of New Orleans at Creo's Louisiana Grill, open everyday from 5 p.m. at 183 Cedar street. For reservations call 222-2736. www.creosgrill.com
Ingredients:
1/2 lb butter
3/4 cup all purpose flour
2 litres chicken stock (recipe to follow)
whole chicken cut up (recipe to follow)
6 Andouille sausage, cut in bite-size pieces (Any spicy Italian
sausage will work as a substitute. You can also use a mild and
or smokey sausage if you wish.)
2 red peppers diced
2 green peppers diced
1 large onion diced
1 bunch of celery diced
2 carrots diced
1 small pack cut frozen okra (optional)
1 14 oz can of stewed tomatoes and juice
6 cloves fresh garlic pureed
1 to 5 hot peppers finely chopped (Use gloves!)
(It's up to you how hot you want to make it: Add 1 for mild, 3
for medium heat, and 5 for hot.)
Cayenne pepper to taste
1 tsp oregano and basil
5 oz white wine (optional)
Chicken Stock:
1 small chicken cut up in chunks
1 carrot roughly cut
1 small onion chopped
4 ribs of celery chopped
Pinch of salt and pepper
3 bay leaves
To make the stock, in a medium-size stock pot, Put the chicken,
vegetables, spices and bay leaves in and cover with about 3
litres cold water. Bring to a boil. When it boils, turn down to
a simmer for about 1 hour (allow water to reduce a little but
add more cold water if needed. You want about 2 litres of stock
at the end). Strain the stock and reserve, allow the chicken to
cool. When the chicken is cool remove the meat from the bones
and cut in to bite size pieces.
Making the Gumbo:
Start with a large heavy bottom pot (it will need to be big
enough to hold all the ingredients). Heat up pot on medium to
high heat. When the pot is hot, add the butter. When the butter
is almost melted, slowly add the flour and keep stirring. This
is called a roux. It will start out light in colour, but over
time it will begin to change to a light brown. This is what you
want. It should take from 8 to 12 minutes, depending on the
heat (so judge with your eyes not the time).
The roux will slowly become the colour of caramel.
At this point you will want to add all the cut vegetables,
(except okra). Add the chicken and sausages. Mix well and allow
to cook for about 3 minutes, than add the wine, garlic, hot
peppers and herbs. Mix well.
Now add the tomatoes. Bring to a boil and then slowly add the
chicken stock. Once it has boiled, turn it down to a simmer and
allow to cook for about 1 hour on low heat. If you find that it
is too thick, add more water (or stock if available). If you
find it too thin, allow it to cook longer and it will reduce.
Stir every so often because it will start to stick on the
bottom after awhile.
Adjust the seasoning, using salt, pepper and cayenne to taste.
Add the okra if you are using it. You may also add Tabasco
sauce if you like. Make it as hot or mild as you like!
