Soup of the Fortnight: Gumbo
Jumping the gun on Mardi Gras a little bit, we made gumbo this weekend.I followed Mayhaw Man’s step-by-step from his eG foodblog, scaling down to about 1/3 of a recipe (4 chicken thighs and 13-oz package of Aidell’s andouille). Had to wing it a bit on the veggie ratios — it’s more of a pictorial than an actual recipe — but it turned out fabulously.
Another gumbo recipe said that you really want the veggies (onion, garlic, celery, pepper) to be really well chopped before adding them, and apparently using a food processor is more than OK in this case. I took that advice, and ended up with a gumbo with plenty of good mouthfeel and body.
Even with the scaled-down recipe, we had enough for 2 generous bowls last night, plus 3 lunch-size servings. We’ll definitely be adding this to the regular soup repetoire.
