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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.
- 59.16 ml flour, browned
- 14.78 ml chili powder
- 4.92 ml cumin, toasted and ground
- 4.92 ml oregano
- 236.59 ml celery, diced
- 236.59 ml onion, diced
- 118.29 ml poblano chile, diced
- 1 corn on the cob, roasted and kernels cut off (keep separate)
- 2 garlic cloves, minced (keep separate)
- 118.29 ml cilantro, chopped (keep separate)
- 709.77-946.36 ml smoked chicken, chopped
- 226.79 g spicy sausage, sliced
- 411.06 g can beef broth
- 411.06 g can chicken broth
- 439.41 g 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.