Did you know that gumbo is not original to Louisiana? Most food historians agree that this popular South Louisiana dish has its first origin in West Africa. Consider the word “gumbo” which comes from the West African word “ki ngombo” for “okra”.
For this Brainy Gumbo you will need: Sweet Italian sausage and either bone in or out skin on or not chicken thighs... as many per guest each. You will need, beef stock, red pepper, purple onion, green beans or okra, diced tomatoes and spices: cayenne pepper and black pepper, dry mustard, paprika, sage, cumin, bay leaves, thyme, and parsley.
To begin, it is recommended to use a braiser or covered roasting pan. Saute chopped purple onion and red pepper in olive oil. Then lay in your sausages and chicken (skin side down if you opted for skin on). Brown all of this in your braiser or covered roaster on the stove.
Preheat your oven to 375f.
Pour over the sausage and chicken about 1 cup of beef stock or more depending on how soupy you like it; I prefer it more thick. Then add your green beans or okra, diced tomatoes (1cup), and spices (add to taste). Cover and let bubble for about 5 min. on high heat. Once oven is ready, pop in the over covered and let it finish there for 45 min.
Prepare white rice prior to serving.
*Fully cooked jumbo shrimp can be added to each serving.
To forget to put out the Louisiana hot sauce...
~ Tutti a Tavola!
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