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Queer Kitchen Series

Gumbo Recipe

Editorial Staff July 11, 2019

Queering the Kitchen

This is the first edition of the Queer Kitchen Series. For our first dish, our culinary teacher, Adam, selected a Cajun/Creole Gumbo recipe with a Gluten free jalapeno cornbread.

The recipe below includes meat, however, we created a second pot of this delicious meal without the meat for all our vegetarian friends.

The estimated cost of this recipe is $25

All ingredients for our session were purchased from local vendors at the Outdoor Farmers Market which takes place downtown London at Covent Garden Market.

    Gumbo Recipe

    Recipe prepared by: Adam Zess
    Original Recipe by: Patrick Hersey

     

    Gumbo Ingredients List:

    • 2 tsb. oil
    • 150 gr Sausage, dice
    • 60 ml Vegetable oil
    • 60g Gluten free flour
    • 1 litre chicken stock
    • 2 bay leaves
    • 2 Tsp, Vegetable oil
    • 1/2 onion, minced
    • 2 ribs celery, minced
    • 3 cloves garlic, minced
    • 1/2 green pepper, 1/4 inch dice
    • 100 g Okra, 1/2 inch slice
    • 3 canned tomatoes, coarse chop
      • If using canned tomatoes add one Tsp. sugar to off-set the metallic taste of the can
    • Garnish: Celery tops (Chef’s Gold), Parsley, or Hot Sauce.

     

    Creole Seasoning mix:

    *mix salt, garlic powder, cayenne and black pepper – reserve for later use.

    • 2 tsp. salt
    • 1 ½   tsp. garlic powder
    • ½  tsp. cayenne
    • 1 ½ tsp. black pepper

     

    Method

    • In small pot, heat up oil .  Add creole seasoned flour to form a roux (can reserve spice mix until all components are added. Spice flavor will intensify with additional cooking).
    • Turn heat down to low, cook for 10 – 12 mins. to form dark (brown) roux -  stir often to promote even caramelization and be careful not to scorch or burn. Mixture should look almost like gravy. 
    • Turn off heat. Add 25% of stock to this, stirring with whisk to dissolve roux and thicken.
    • Incorporate remaining stock, bring to a boil to further thicken.
    • This veloute will be strained  into (second) pot* with cooked sausage and vegetables.

     

    • *In medium pot - Heat oil up over med heat.
    • Add sausage cook until brown and starting to brown/crisp.  Remove from pot, reserve.
    • Add onion, celery, garlic cook for 3-4 mins to soften.
    • Add okra and tomato, cook for 2 minutes – add sausage back to pot then strain veloute into pot.
    • Bring to a boil then simmer for 18- 20 mins.
    • Adjust seasoning and consistency.

    Jalapeno Cheese Corn Bread Recipe

    Jalapeno Cheese Corn Bread Ingredients List:

    *You can make your own buttermilk by adding 2 tbsp. White Vinegar to 1 cup of regular milk (stir and wait 3-5 minutes). You can also substitute buttermilk for more regular milk if desired.

    • 180 gr. cornmeal
    • 160 gr. Gluten free all purpose flour
    • ¼ tsp. Corn Starch
    • 2 tbsp.  honey
    • 2 tsp. baking powder
    • ½ tsp. baking soda
    • 1 tsp. salt
    • 2 eggs
    • 160 ml. milk
    • 160 ml. buttermilk*
    • 3 Tbsp. vegetable oil
    • 3 jalapeno peppers, slice, sautee and cool (or use raw, with seeds removed)
    • 120 gr. Cheese (suggested: Smoked Gouda, Havarti, Jalapeno Cheddar)

    *You can make your own buttermilk by adding 2 tbsp. White Vinegar to 1 cup of regular milk (stir and wait 3-5 minutes). You can also substitute buttermilk for more regular milk if desired.

     

    Method

    • Sift all dry ingredients together
    • Whisk together all wet ingredients and fold together with dry
    • Fold in jalapeno peppers and Havarti cheese
    • Pour into prepared pan - bake for approx. 22 - 24 mins . @ 375° F

     

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