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Sunday, January 10, 2010

Tupelo Gumbo

There's a fairly new southern restaurant in Inman Square. I went with Kel and Reba right after it opened about 6 months ago and I had the gumbo. I LOVED it, and I've been wanting to go back ever since. Luckily, my most recent Food & Wine magazine featured Tupelo and included their gumbo recipe. Now we can all make it and save our money for dinner out somewhere else.

1 cup flour
1/2 cup vegetable oil
1 large onion, diced
3 celery ribs, diced
3 cloves minced garlic
6 cups chicken stock
6 oz andouille sausage, thinly sliced
2 bay leaves
1 TB jerk seasoning
1 TB dried thyme
1 TB paprika
3/4 lb fresh okra, thinly sliced
Handful of cooked, shredded chicken (good use of leftovers from a roast chicken!)
Salt and pepper
Steamed rice (1 cup dry makes the right amount)

1. In a large dutch oven or cast iron casserole, whisk the flour and oil until smooth and until it forms a paste. Cook over moderatly low heat until deep brown (this will take close to an hour).

2. Add the onion, celery and garlic and cook over moderately low heat until soft - about 20 minutes.

3. Gradually add the stock and whisk until smooth. Add the sausage, bay leaves, jerk seasoning, thyme and paprika and bring to a simmer. Cook over low heat for 45 minutes, stirring occasionally.

4. Add the okra and simmer in the soup until tender, about 15 minutes. Stir in the chicken meat and season the gumbo with salt and pepper.

5. Serve in a bowl over a scoop of rice.

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