April 14, 2021
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Gumbo may be associated with Louisiana, but it arrived there, in large part, because of the French settlers. Plus, it is thought that gumbo is a descendent of another French soup, bouillabaisse. This particular gumbo recipe comes from the kitchen of Chef Mark — of our new cooking vacation Cuisine and Culture of Provence — and, with its hearty flavors, it’s the perfect way to warm up on a cold Fall or Winter day.
Please contact us for details on this or any of our wonderful culinary vacations in Provence.
Prep time: 15 minutes
Cook time: 30 minutes
Cook method: Simmer
1. Make a roux with the hot oil/duck fat and stir in the flour. Be sure to stir constantly with a whisk until it becomes a dark brown color (about 10 minutes).
2. Add the onions and caramelize. This should take about 7-10 minutes.
3. Add the green pepper and celery, and cook for about 5 minutes.
4. Add the sausage, garlic, tomatoes, and seasoning. Cook the mixture for another 5 minutes.
5. Next, pour in the warm stock little by little until the mixture returns to a simmer.
6. Lastly, add in the meat and okra until the flavors come together.
7. Adjust the seasoning by adding salt, pepper, hot sauce, a little honey, etc. to balance the flavors.
8. Serve with white rice and garnishes. Enjoy!
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