Low Country Gumbo by Chef Amethyst Ganaway
We are delighted to feature this recipe by Amethyst Ganaway from New Mexico!
Fun fact: Amethyst was recently awarded the 2020 Les Dames Escoffier International Legacy Culinary Award.
“I live in New Mexico and had to get some shipped to me! I made Low Country Gumbo with okra, chicken, and Roger Wood original sausage. Any of the Roger Wood sausages would work with this recipe though! I hope y’all enjoy.” — Amethyst
Low Country Gumbo Recipe:
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3-4 links of Roger Wood sausage (original or spicy), sliced into circles
6 chicken thighs (can be bone in skin on or boneless skin off)
1 cup diced yellow onion
1 cup diced green bell pepper
1/2 cup diced celery
8 oz frozen okra or fresh
1.5 qts stock or water
1 15 oz can of diced tomato
1 cup AP flour
3/4 cup neutral flavored oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1 tsp cayenne pepper (less if you are using spicy Roger Wood sausage)
Salt and black pepper to taste
In a small heavy bottomed saucepan, combine oil and flour together. While over medium heat, stir constantly for about 30 minutes or until roux is smooth and the color of melted chocolate.
Remove from heat and set aside.
In a bowl, season chicken lightly with salt and pepper. In a large pot (about 5qts), heat a small amount of oil over medium heat and sear the chicken until it is cooked through and has a nice brown color. Remove chicken and set aside. Add Rogerwood sausage and sear slightly, then remove and set aside. To the same pot, add your trinity of diced onion, bell pepper, and celery. Sautée until softened. Shred chicken (if you’re using skin on chicken, remove skin and bones) and add back to the pot with the trinity, as well as the sausage. Add in1.5 quarts of liquid and stir. Bring up to a low boil, and slowly whisk in cooled roux. Continue to whisk/stir and bring up to a rolling boil – making sure roux is fully incorporated, no lumps and totally combined with liquid and ingredients. Turn pot down to low, add tomatoes and spices and salt and pepper to taste. Cover pot and cook for about 1.5 hours-2 hours, stirring often. When liquid has reduced, add in okra and let cook and additional 20-30 minutes.
Serve over rice!
If you want a more traditional gumbo, just exclude the tomatoes and okra. Feel free to incorporate seafood or other protein like duck, but don’t leave out the Roger Wood sausage!