Leah Chase Gumbo
No one has inspired chef Marcus Samuelsson more than chef Leah Chase of New Orleans. Marcus created this gumbo recipe to honor her.
Ingredients
- 3 tablespoons vegetable oil
- 1/2 cup diced celery
- 1/2 cup diced red onion
- 1/2 cup diced red peppers
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon Freshly ground black pepper
- 4 ounces ground chorizo
- 1 (14-ounce) can crushed tomatoes
- 12 ounces fresh okra, diced small
- 1 tablespoon smoked paprika
- 1 tablespoon filé powder
- 1 teaspoon cayenne pepper
- 2 cups fish stock
- 2 cups chicken stock
- 2 tablespoons apple cider vinegar
- 1 pound large shrimp, peeled and deveined
- 8 ounces smoked andouille sausage, sliced ¼ inch thick
- 6 cups cooked rice, for serving
- Chopped scallions, for serving
- Chopped fresh parsley, for serving
Instructions
- Heat the vegetable oil in a large saucepan or Dutch oven set over medium-high heat. When the oil shimmers, add the celery, onion, peppers, garlic, salt, and pepper and cook, stirring frequently, until the onion is translucent, 3 to 4 minutes. Add the chorizo and cook for 4 to 5 minutes, stirring frequently. Add the tomatoes, okra, paprika, filé powder and cayenne and continue cooking for 4 to 5 minutes, stirring frequently. Add the stocks and vinegar and bring to a simmer. Decrease the heat to low, cover, and cook for 20 to 25 minutes, stirring occasionally. The filé powder, which is made by grinding sassafras leaves, will thicken the stew.
- Add the shrimp and andouille and stir to combine. Continue to cook for 4 to 5 minutes, until the shrimp are just cooked through. Serve the gumbo over rice, topped with scallions and parsley.
Notes
Excerpted from THE RISE by Marcus Samuelsson with Osayi Endolyn. Recipes with Yewande Komolafe and Tamie Cook. Copyright © 2020 by Marcus Samuelsson. Photographs by Angie Mosier. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.