Gumbo - My Style

 

Taking into account what I had in the freezer and in the fridge, I adapted this Louisiana dish to my taste and to my ingredients, since I did not want to get outside to the ”local” supermarket. Spring is near and we have to finish whatever there is left in the freezer.

Considering Robert Kincaid's saying (”It smells... quiet.”) when Fancesca was cooking in ”The Bridges of Madison County”, by R. J. Waller, I made this while listening to my very thoughts, that are not many when I cook.

Difficulty: medium.

Kitchen tools:

- cutting board;

- knife;

- bowls;

- cast iron pan (or any other pan that has a removable or heat resistant handle);

- non stick pan;

- cooking machine;

- oven;

- spatula;

- spoon;

- teaspoon.

Duration: 1.30 h.

Serves: 5.

You need:

- 3 mushrooms (chopped);

- 4 cloves of garlic (finely chopped);

- 1 onion (finely chopped);

- 170 g of red pepper (chopped; I used frozen pepper);

- 3 sticks of celery (finely chopped);

- 300 g of chickpeas;

- 200 g of frozen peas;

- 3 tablespoons of bread crumbs;

- 400 g of tomatoes (chopped);

- 100 g of green beans;

- 150 ml of wine (I used rosé);

- 200 ml of water;

- 4 tablespoons of olive oil;

- 1 teaspoon of smoked paprika;

- salt and pepper to taste.

Method:

1. Get in the mood.

2. Thank the ingredients for giving you energy.

3. Place the cast iron on the fire and let it heat.

4. Meanwhile, finely slice the onion, the garlic, and the celery.

5. Chop the red pepper and the mushrooms.

6. Add the 4 tablespoons of olive oil into the pan and let it get hot.

7. Add the bread crumbs over the oil and stir until they get brown.

8. Add the vegetables: onion, garlic, celery, mushrooms and the pepper and fry them for 10 min, stirring from time to time.

9. Add the wine and 50 ml of water and let it simmer until half of the liquid spirited away.

10. Add the chickpeas, the peas and the remaining water and let it simmer uncovered for 10 min.

11. Chop the tomatoes.

12. Add the tomatoes to the pan. Add salt and pepper to taste.

13. Cover it with the lid, reduce the heat to minimum and let it simmer for 30 min, stirring from time to time.

14. Place a non stick pan to the fire, let it get hot and add the green beans. Fry them dry until they get a little brown.

15. Preheat oven gas 4 / 180° C / 350° F.

16. When the gumbo finished simmering, place the green beans on top of it.

17. Place the pan into the oven for 10 min. (Remember to remove the handle if it is not heat resistant.)

18. That's it!

19. Enjoy it with rice!