Gumbo & Salad Recipe

Prepare ingredients

Cut chicken into 1" pieces, slice sausage, dice onion, bell pepper and celery, mince garlic. Measure out spices, stock, and tomatoes.

Make the roux

In a large heavy-bottomed pot or Dutch oven over medium heat, add the vegetable oil and all-purpose flour. Whisk or stir continuously. The mixture will bubble and darken; continue stirring carefully until it reaches the color of peanut butter to milk chocolate (deep tan to brown), about 12–20 minutes. Reduce heat if it browns too quickly to avoid burning. This is the flavor base for the gumbo.

Cook aromatics

Add the diced onion, green pepper and celery to the roux, stirring to coat. Cook 5–7 minutes until softened. Add the minced garlic and cook another 1 minute until fragrant.

Brown meats

Push the vegetables to the side and add the sliced sausage to the pot to brown for 3–4 minutes. Remove a few browned slices as garnish if desired. Add the chicken pieces and cook 4–5 minutes until lightly browned on the outside but not fully cooked through.

Simmer the gumbo

Slowly stir in the chicken stock to the roux mixture to deglaze, scraping up any browned bits. Add the drained diced tomatoes, bay leaves, Worcestershire sauce, smoked paprika, cayenne, dried thyme, salt and black pepper. Bring to a low boil, then reduce heat and simmer gently, uncovered, for 25–30 minutes, stirring occasionally, until chicken is tender and flavors have melded.

Finish

Taste and adjust seasoning. If using, sprinkle file powder and stir in 1 teaspoon; let sit 2–3 minutes to thicken slightly (do not boil after adding file). Remove bay leaves. Stir in chopped parsley and reserve green onions for garnish. Keep warm.

Serve

Portion cooked white rice into bowls (about 1 cup cooked rice per serving). Ladle gumbo over rice, garnish with chopped green onions and extra parsley. Serve hot.

Assemble greens, tomato wedges, chopped bacon and red onion in a large bowl.

In a small bowl, whisk mayonnaise with lemon juice, a pinch of salt and pepper to make a quick dressing. Taste and adjust seasoning.

Toss salad with enough dressing to lightly coat (about 2–3 tablespoons), or serve dressing on the side. Divide among plates and serve immediately alongside gumbo.

In a small bowl, whisk together mayonnaise or egg yolk, olive oil, anchovy paste (if using), minced garlic, lemon juice and Dijon mustard until smooth. Season with salt and pepper and taste-adjust.

Toss chopped romaine with about 3/4 of the grated Parmesan and the dressing, coating evenly. Add croutons and lightly toss again.

Plate the salad and sprinkle remaining Parmesan on top. Serve immediately alongside gumbo.