Smoked gumbo
- Prepare
- 30 mins to 1 hour
- Cook
- 1 to 2 hours
- Serve
- Serves 4
A comforting Southern American classic, made here with a roux-style base using pork fat, plus smoked chicken thighs, prawns and smoked bacon.
Ingredients
For the stock and the chicken
- 500ml/18fl oz chicken stock
- 50g/1¾oz smoked bacon trimmings
- 3 smoked chicken thighs or breasts, cut into pieces
- shells from the prawns (see below)
- 3 garlic cloves
- 1 bay leaf
- 1 bunch fresh thyme
For the gumbo
- 2 dried ancho peppers
- 30g/1oz pork fat or lard
- 100g/3½oz smoked bacon, diced
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 celery sticks, finely chopped
- 1 green pepper, finely chopped
- 4 tbsp plain flour
- 8 raw king prawns in shell, shell removed (see above)
- 4 large spring green leaves, shredded
- 1 bunch chives, thinly sliced
- cooked red rice, to serve
- trimmed chives, to serve
Method
To make the stock, bring the chicken stock, smoked bacon trimmings, smoked chicken thighs, prawn shells, garlic and the bay and thyme to the boil in a large pan. Reduce the heat to a simmer and cook for 1 hour.
Strain the chicken thighs, reserving the thighs and chicken stock and discard the other ingredients.
Use two forks to pullt the chicken thigh meat into shreds.
To make the gumbo, put the ancho peppers in a shallow dish and pour over freshly boiled water to cover. Leave to soak for 20 minutes, then drain and roughly cop.
Meanwhile, melt the lard in a large pan, add the smoked bacon, onion, garlic, celery and green pepper and fry until softened. Add the flour and continue to thicken and colour until quite dark. Add the reserved stock and then the prawns and ancho to the pan. After 4 minutes or so, stir in the shredded greens. Bring to a simmer.
To serve, put the red rice into four bowls and top with the rest of the gumbo. Garnish with chives.
