Revitalising Green Gumbo

Gumbo ingredients

Traditionally, gumbo is a Cajun/Creole stew thickened either with a roux or okra and containing cured pork and sausage, green vegetables and classic Cajun spices like paprika, allspice, and cayenne. My version is a little lighter and closer in consistency to a soup (as I don’t tend to thicken it) and makes an ideal, quick midweek supper or a perfect packed lunch (which has the added advantage of making co-workers jealous)

The combination of iron-rich green vegetables, spicy broth, and tasty cured meat is a truly uplifting one. Joyful, hearty, and nourishing, this a perfect dish for chasing away late winter blues. It’s also a good way to use up leftover green vegetables. Feel free to swap ingredients around; use cabbage if you don’t have cavolo nero or courgettes in place of broccoli. Whatever you want. The recipe follows.

Shredding Cavolo Nero

Jon’s basic gumbo
300g chicken thigh fillets
200g petit salé
75g smoked sausage
1 large onion, sliced
2 sticks celery, sliced
1 red pepper, cut into pieces
100g Cavolo nero, shredded
100g spinach, shredded
100g tenderstem broccolli, chopped
3 bay leaves
1 tsp garlic powder
1 tsp smoked paprika
1 tsp red pepper flakes
1/2 tsp cayenne pepper
1/2 tsp white pepper
1 tsp fresh thyme leaves
1 tsp oregano
1 bunch fresh parsley, chopped
1.5 litres chicken stock

First, take your chicken thigh fillets and chop into bite-size pieces. Next, sprinkle the paprika, pepper flakes, garlic powder, cayenne, and white pepper over the chicken. Turn them a couple of times to coat and set aside.

Chicken rubbed with spices

Pour a splash of oil into a large soup pan and bring up to a medium heat. While the oil is heating, chop your petit salé into large chunks and slice the smoked sausage. When the oil is hot, add the marinated chicken pieces along with the herbs and bay leaves and fry for a couple of minutes until browned. Add your petit salé, smoked sausage, onion,celery and red pepper and continue to fry until the vegetables are soft.

Frying meat. Mmmm. Meat

Turn down the heat to a simmer and add between 1.5 and 2 litres of chicken (or vegetable) stock. Continue to cook for about 45 mins to an hour or until the flavours have developed. The soup should be a brick red colour and taste great: rich and spicy with pronounced herbal notes.

Steaming hot soup.

About 15 minutes before you’re ready to eat, add the shredded cavolo nero and chopped broccoli, stir, and keep cooking. Add the shredded spinach and half of the parsley a couple of minutes before you’re due to eat. Serve in deep bowls with a squeeze of lemon and the remaining parsley sprinkled over. You might also want a shake or two of tabasco if you like things a little picante.

Finished gumbo

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