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February 11, 2021   |  News

Leah Chase’s Gumbo Submitted by Our Director, Tonja Johnson

It’s Mardi Gras and Fat Tuesday is just around the corner. I can’t think of a better way to celebrate than with a big bowl of Gumbo (and a bit of King Cake!). I have my own recipe for Chicken & Sausage Gumbo (my favorite) that I have been perfecting over the years, but I recently tried this recipe from Marcus Samuelsson’s new cookbook The Rise: Black Cooks and the Soul of American Food (you can check it out from the library here The Rise).

Marcus is an award-winning chef and restaurant owner (he has over 30 world-wide) who says no one inspired him more than New Orleans’ own Leah Chase, the legendary chef and owner of Dooky Chase’s. Known as the Queen of Creole Cuisine, Leah served up some of the best Creole dishes around for over 75 years. Among her customers were not only locals and tourists, but also a long list of well-known faces including a few Presidents. You can learn more about Dooky Chase’s here dookychasehistory.

Leah Chase’s Gumbo
3 tablespoons vegetable oil
½ cup diced celery
½ cup diced red onion
½ cup diced red peppers
4 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
4 ounces ground chorizo
1 (14-ounce) can crushed tomatoes
12 ounces fresh okra, diced small
1 tablespoon smoked paprika
1 tablespoon file’ gumbo
1 teaspoon cayenne pepper
2 cups fish or seafood stock
2 cups chicken stock
2 tablespoons apple cider vinegar
1 pound large shrimp, peeled and deveined
8 ounces smoked andouille sausage, sliced ¼ inch thick
6 cups cooked rice, for serving
Chopped scallions, for serving
Chopped parsley, for serving

Heat the vegetable oil in a large saucepan or Dutch oven over medium-high heat. When the oil shimmers, add the celery, onion, peppers, garlic, salt and pepper and cook, stirring frequently, until the onion is translucent, 3-4 minutes. Add the chorizo and cook for 4-5 minutes, stirring frequently. Add the tomatoes, okra, paprika, file’ powder and cayenne and continue cooking for 4-5 minutes, stirring frequently. Add the stocks and vinegar and bring to a simmer. Decrease the heat to low, cover and cook for 20 to 25 minutes, stirring occasionally. The file’ powder, which is made from sassafras leaves, will thicken the stew.

Add the shrimp and andouille and stir to combine. Continue to cook for 4-5 minutes, until the shrimp are just cooked through. Serve the gumbo over rice, topped with scallions and parsley.

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Canton, MS 39046
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