Recipe By Chef Joe Brown, Melange Café
The use of a slurry here takes the place of a high-fat roux and brings this gumbo into healthier dining without losing the traditional flavors.
Recipe taken from WHYY’s A Chef’s Guide to Good Cooking.
- 2 tablespoons extra virgin olive oil
- Diced smoked turkey picked of the bone
- 1 smoked andouille sausage
- 3 celery ribs chopped
- 1 green pepper
- 1 large Spanish onion
- 1 cup okra (fresh or frozen) cut in ½-inch pieces
- 1 can crushed plum tomatoes
- 1 teaspoon minced garlic
- Pinch of cajun spice
- Pinch of dried thyme
- ½ gallon chicken stock
- 2 ounce corn starch
- 3 ounce water
- 1. Heat olive oil, add diced smoked turkey picked of the bone, andouille sausage cut into pieces, celery ribs, green pepper, onion and okra. Mix all ingredients and let them cook down a little.
- 2. Add plum tomatoes, garlic, cajun spice, dried thyme. Render that down. Add chicken stock and let it simmer. Add a pinch of black pepper and let it come to a boil.
- 3. Add slurry to the pan: 2 ounces corn starch mixed with 3 ounces of cold water. Let it simmer and start thickening. Season with salt and pepper to taste.