Prep 25 mins
Cook 50 mins
Using the regional foods in the Southwest, I wanted to create a new style of the classic Gumbo you can get in Louisiana and the South.
- 4 tablespoons flour, browned
- 3 teaspoons chili powder
- 1 teaspoon cumin, toasted and ground
- 1 teaspoon oregano
- 1 cup celery, diced
- 1 cup onion, diced
- 1⁄2 cup poblano chile, diced
- 1 corn on the cob, roasted and kernels cut off (keep separate)
- 2 garlic cloves, minced (keep separate)
- 1⁄2 cup cilantro, chopped (keep separate)
- 3 -4 cups smoked chicken, chopped
- 1⁄2 lb spicy sausage, sliced
- 1 (14 1/2 ounce) can beef broth
- 1 (14 1/2 ounce) can chicken broth
- 1 (15 1/2 ounce) can black beans, rinsed and drained
- 1. Brown flour in a dry skillet, whisking occasionally so it does not burn. Should be the color of powdered cocoa drink when done.
- 2. Combine all seasonings and set aside.
- 3. Chop all veggies and set aside.
- 4. Chop all meat and set aside.
- 5. Combine beef and chicken broth. Reserve ¾ cup separately.
- 6. Heat a deep non-stick skillet over medium heat for four minutes.
- 7. Brown sausage. Remove to a bowl and wipe excess grease from pot.
- 8. Add celery, onion and chile to the pot. Stir in seasoning mix and ¼ cup broth mixture.
- 9. Cook until liquid is almost gone.
- 10. Add another ¼ cup broth mixture and cook until it is almost gone.
- 11. Add garlic and ¼ cup broth mixture and cook until liquid is almost gone.
- 12. Add browned flower. This will make a paste.
- 13. Add the remaining broth and meat. Stir well.
- 14. Bring to a boil then lower heat to simmer and cook, covered for 20 minutes.
- 15. Add roasted corn, beans and cilantro and cook uncovered for 10 minutes.
- 16. Serve over rice.