Sunday, May 12, 2013

Alton Brown's Gumbo Made Kosher And Slow Cooker Friendly

Alton Brown's Gumbo Made Kosher 

And Slow Cooker Friendly

This weekend I made a Louisiana style menu.  One challenge I took on was Alton Brown's gumbo modified to be kosher and Shabbos crock-pot friendly.  You can find the original recipe here:Alton Brown's Shrimp Gumbo

Here is my version:


4 ounces vegetable oil

4 ounces all-purpose flour

2 pounds cooked dark meat chicken, skin and bones removed

3 quarts chicken stock

2 cups diced onion

2 cups diced celery

2 cups diced green peppers

2 cups sliced okra

2 tablespoons minced garlic

1 cup peeled, seeded and chopped tomato

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon dried thyme

1 teaspoon cayenne pepper

2 bay leaves

1 pound kosher sausage (if you can find andouille style that would be best), cut into 1/4-inch pieces and browned, reserving the rendered fat.


Preheat the oven to 350 degrees F.

Place the vegetable oil, fat from the sausage, and flour into a 5 to 6-quart cast iron Dutch oven or a heavy pot and whisk together to combine to create a roux. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.

Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers, okra, and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. 

Turn off the heat, add the chicken and sausage and stir to combine. 

Add the ingredients to your slow cooker (crock-pot) and cover with the chicken stock.

Cook on low until you are ready to serve. Serve over rice or with corn bread.

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