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.

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 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