Italian-Style Gumbo
Anyone who has been to, lives in, or knows anything about New Orleans, Louisiana, it’s that one of the best stews to come out of the big city is a classic gumbo. Hearty, rich, full of flavor, there are few stews that can top what gumbo is.
Of course, me being me, I thought I’d take the concept of gumbo and give it a bit of an Italian twist. No, you won’t find this gumbo anywhere in Italy or New Orleans, but it is going to taste great no less.
Before thinking about how to Italianize gumbo, I first need to think about the components that make gumbo so great.
Proteins: There are many different proteins that can be used for gumbo, such as chicken, andouille sausage, crab, and shrimp. I don’t think there is a wrong way to go here, but today I’m going with some chicken and kielbasa, which is Polish but I think I’ll still get that savory, smoky flavor that I’m looking for.
The roux: Anyone who knows how to cook knows of this cooked fat and flour mixture that’s used to thicken soups, sauces, and stews. However, the norm for gumbo is a roux that’s been cooked to the point where it has the color of chocolate, giving a lot of depth in flavor.
The Holy Trinity: A must-have for any form of Creole cooking. This veggie mix of onions, green bell pepper, and celery (Not unlike the French mirepoix, which swaps the peppers for carrots) forms a foundation of flavor that makes any stew like gumbo, jambalaya, and etouffee have a party in your mouth like it’s Mardi Gras. I’ll be changing it up by using onion, red bell pepper, and fennel for a more classic Italian flare.
Seasoning: If it’s not heavily seasoned, it’s not New Orleans-worthy. I’m going to be straying away from the classic Cajun/Creole seasoning and instead use a blend of garlic and some lovely herbs.
Stock: The key to any great soup or stew is a flavorful stock. I prefer to make my own chicken stock at home, but store-bought broth is fine. As long as you use the low-sodium variety.
Okra: This is actually a bit of a controversial ingredient for gumbo. Some chefs say you need to add okra, some say it’s not necessary. I don’t want to start any fights; you can make your gumbo however you want, but I will be using okra as gumbo is the word for okra in some parts of Africa.
Man, talking about this gumbo is getting me hungry, so let’s get into it!
Italian Gumbo
Serves 4-6
1/2 cup of vegetable oil
1 1/2 cups of sliced okra (fresh or frozen then thawed)
1/2 cup of flour
1 onion, diced
1 red bell pepper, diced
1 large bulb of fennel, quartered, cored, and diced
plus 1 tablespoon of minced fennel fronds
8 ounces of smoked kielbasa or other smoked sausage, diced
4 cloves of garlic, minced
1 tablespoon of mined fresh rosemary
1 tablespoon of thyme leaves
2 teaspoons of minced fresh sage leaves
1 bay leaf
8 cups of low-sodium chicken broth/stock
2 cups of shredded cooked chicken
Salt and Pepper
2 cups of cooked white rice, for serving
Chopped parsley, for garnish
Step 1: Fry the Okra
Heat the vegetable oil and okra in a Dutch oven or other heavy-bottomed pot over medium heat, then cook for about 5 minutes, stirring occasionally, until the okra is browned on all sides.
(You don’t have to fry your okra, but this will help get rid of that slimy texture that okra tends to have.)
Use a slotted spoon to remove the okra to a bowl lined with paper towels and set aside, but keep the oil.
Step 2: Make the Roux
Dump the flour into the hot oil used to fry the okra, then cook over medium heat, stirring frequently for about 5-6 minutes, or until the flour has taken on the color of chocolate.
(This is not a step you want to skimp out on, because this dark roux is going to add tons of flavor to the finished gumbo. You do want to keep a close eye on it, as the roux can go from that nice chocolate brown to completely burnt in seconds.)
Step 3: Cook the veggies and Finish the Gumbo
Once the roux has reached a chocolate color, add the onion, bell peppers, fennel, and kielbasa, then cook for 2-3 minutes, or until the veggies begin to soften and the kielbasa is slightly browned.
Add the garlic, herbs, and bay leaf*, then cook for another minute. Add the chicken, okra, and chicken stock, plus enough water to cover everything. Bring that to a boil, then let it simmer for 20 minutes, or until the liquid has thickened slightly and the veggies are perfectly soft.
Season with salt and pepper, serve with rice, then garnish with parsley and fennel fronds.
*If you want to make this gumbo spicy, then add about a teaspoon of chili flakes at this point.
I have to say, this dish was a big success. You get all of the hearty, rich gumbo vibes with a touch of Italian flavors from the herbs, the fennel, the bell pepper, and it’s a dish I would highly recommend.
