Carnival, a time of feasting and frivolous celebration, always begins on January 6th (also known as Twelfth Night) in New Orleans, and this year the season culminates on Tuesday, February 13th.
These festivities, combined with winter weather, call for hearty, soul-stirring gumbo.
Adam Lathan, Founder and Executive Chef gumbo brothers, I grew up immersed in Cajun culture. Living in New York as an adult, he missed New York so much that he and his friend Clay Brewer decided to bring an authentic taste of New York to the Big Apple. In 2014, the two launched “Gumbo Brothers” as a pop-up his shop in Madison Square Park. Two years later, The Brothers opened a brick-and-mortar store in Brooklyn, and in 2021 came to Nashville to open his second location in The Gulch.
Lathan, an LSU graduate, learned the proper techniques for making gumbo from his great-grandmother, Nanny. The roux is lovingly simmered over low heat until it turns a glossy dark brown. The Cajun trinity (onions, peppers, celery), chicken and smoky andouille sausage, okra and spices come together very easily once you have that base. (thegumbobros.com)
gumbo brothers chicken and sausage Gumbo
Provided by Chef Adam Lathan (serves 4)
material:
- 1 cup all-purpose flour
- 1 cup canola oil
- 1 cup chopped onion
- 1/2 cup chopped bell pepper
- 1/2 cup chopped celery
- 1 tablespoon minced garlic
- 1 cup chopped okra
- 2 bay leaves
- 3 sprigs of fresh thyme
- 3 finely chopped fresh sage leaves
- 3 tablespoons chopped fresh parsley
- 3 tablespoons Cajun seasoning (like Tony Chachere)
- 2 cups cooked shredded chicken
- 1 cup chopped golden brown
- andouille sausage
- 1 quart chicken stock
- Season to taste with salt and black pepper.
- White rice (about 2 cups cooked)
- Chopped green onions (for garnish)
direction:
- In a large (4 quart) saucepan over low heat, combine flour and oil until a roux is the color of dark chocolate. This may take up to 45 minutes. Don’t turn your back on it. Stir frequently.
- Add the chopped onion, bell pepper, and celery to the roux and sauté until softened, about 5 minutes.
- Add herbs and spices such as bay leaves, thyme, sage, parsley, and a Cajun seasoning blend.
- Add the chopped okra and continue stirring until the okra seeds pop out of the pods and the mixture is very thick (about 5 minutes).
- Add chicken, andouille sausage, and chicken stock. Stir until all ingredients are well mixed. Season with salt and black pepper, and simmer for about 30 minutes, stirring occasionally. When ready to eat, remove the bay leaves.
- Place gumbo in a bowl and cover with steamed white rice and chopped green onions.