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Happy Mardi Gras! Come enjoy this delicious bowl of soul warming gumbo the queen of all stews by Chef Christian Gill utilizing the Carbon Knife Collection from Messermeister.
"Gumbo isn't just food, it's history." - Christian Gill
Gumbo
1) Prep all vegetables by dicing Onions, Carrots, Celery, Green Onion, Peppers and set aside.
2) Roast a portion of Onions, Carrots and Celery for 20 mins in a hot 450 Degree Oven to char.
3) Start your hearty stock by searing Oxtail, Spare Ribs and Beef bones and adding it to stock pot with water and roasted veggies and simmer for at least 30 mins to an hour.
4) Season a spatchocked chicken (or in this case a frogged chicken) with Spiceology Creole Seasoning, pad it with butter and roast in the oven at 350 for an hour.
5) Start your white rice in a rice cooker or pot and set it aside.
6) During this time mix equal parts flour and your favorite high heat oil, we used peanut over heat and stir until the roux turns into a dark chocolate color.
7) In another pan sweat your trinity mix (onions, celery, bell peppers) with butter along with green onions, sausage, dust with more Spiceology Creole Seasoning.
8) Add Roux to veggies and stir for a few mins then slowly laddle in the simmering stock and bring it up to a simmering boil and add 2 tablespoons of Spiceology Creole Seasoning (more to taste).
9) Take the chicken out of the oven and shred the chicken into chunks and add it to the stew along with the drippings from the pan and stir.
10) Simmer for a good 20-30 mins over medium low heat.
11) Serve gumbo top with white rice and enjoy.
Featuring the Messermeister Carbon Collection
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