Lunchbreak: Gumbo Napoletano | WGN-TV


Brian Theis


Gumbo Napoletano

Can make 12 servings

If a New Orleans Creole gumbo and a Neapolitan pasta fazool experienced a toddler, with Sicilian godparents. Best for Mardi Gras in New Orleans, and martedì grasso in Italy! Your close friend in cold weather—a very hearty food-in-a-bowl. I use a preferred Chicago-style giardiniera in this recipe, but any form you like will incorporate a lip-smacking spin. Capabilities an additional virgin roux for excess taste!

4 bone-in hen thighs (about 2 lbs)

1 teaspoon salt

1 teaspoon freshly floor pepper

1 pound sweet Italian sausage (loose, w/o casings)

1/3 cup excess virgin olive oil, extra for browning hen

1/2 cup all-objective flour

1 significant onion, diced

4 to 5 massive ribs celery, diced

1 eco-friendly bell pepper, diced

4 massive cloves garlic, minced

4 sprigs fresh new rosemary

16 ounces delicate giardiniera (like marinade), veggies chopped as desired

1 can (14.5 ounces) diced tomatoes

4 cups (32 ounces) chicken broth

1 pound frozen reduce okra

1 can (15.5 ounces) cannellini or Excellent Northern beans, drained

1/2 pound (8 ounces) smaller shells (or ditalini, or even elbows)

Chopped parsley and Parmesan cheese to garnish

Time rooster generously with salt and pepper, set aside.

In a big (7.25 quart) Dutch oven or other deep heavy pot around medium-higher heat, incorporate sausage and fry just till no lengthier pink, established apart. If you require more fat after cooking sausage, incorporate a tablespoon or two of EVOO to pot for hen thighs. Brown thighs on all sides, about 8 minutes, set aside.

To make the roux: cut down warmth to medium-reduced, add the EVOO, warmth, insert the flour. Stir continually till combination gets a abundant caramel coloration, 15 to 20 minutes depending on your pot and heat. Do not overheat the added virgin olive oil or leave this roux unattended for a second, or it might burn up. You will roux the working day!

To roux, add onion, celery, bell pepper, garlic. Cook dinner, stirring, until vegetables soften, 3 minutes. Incorporate rosemary, tomatoes, hen broth, carry to a boil. Scrape brown bits off bottom of pot as you warmth mixture.

Insert chicken, lessen to simmer, cook dinner about 15 minutes till hen is tender—it will not nevertheless be totally cooked. Remove thighs from pot and shred meat off bone with two forks. Discard pores and skin and bones. Take out rosemary stems. Add chicken meat back again to pot, along with reserved sausage. Provide back to a simmer. Insert chopped giardiniera with marinade, and the okra. Stir 5 minutes. Insert beans. Simmer an additional 10 minutes.

Include smaller shells or ditalini, prepare dinner until al dente. Stir routinely in direction of the end—the okra could make it sticky. Scrape up the base of the pot once again and let the gumbo sit, uncovered, for about 20 minutes. Serve with a generous topping of parsley and  Parmesan, and a great crusty bread alongside.

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