Chicken and Pork Gumbo

Savor the rich and hearty flavors of Chicken and Pork Gumbo, a versatile dish that allows for variations like smoked pork sausage or duck instead of chicken. This gumbo combines succulent meats, aromatic spices, and a medley of vegetables, creating a satisfying and robust meal.

SERVES 6
PREP 20 MIN
COOK 11
⁄2 HR
FREEZE UP TO 3 MONTHS
WITHOUT THE RICE

INGREDIENTS:

• 2 chicken leg and thigh portions
• 7 oz (200g) diced pancetta
• 2 boneless pork belly slices, rinded and diced
• 1 quart (1 liter) chicken stock
• 1 bay leaf
• 2 red bell peppers
• 2 tbsp (30g) butter
• 1 onion, chopped
• 1 garlic clove, chopped
• 1 celery rib, sliced
• 3 tbsp all-purpose flour
• 2 beefsteak tomatoes, peeled and chopped
• 2 tbsp tomato paste
• 4 oz (115g) thin green beans, trimmed and cut in short lengths
• 5½ oz (150g) okra, cut in short lengths
• 2 large sprigs of fresh thyme, chopped, plus a little extra to garnish
• 2 tsp sweet paprika
• 1 tsp smoked paprika
• 1 tsp light brown sugar
• A few drops of Tabasco
• Salt and freshly ground black pepper
• 8 oz (225g) long-grain rice, cooked

INSTRUCTIONS:

1. In a saucepan, place the chicken leg and thigh portions, diced pancetta, and diced pork belly. Pour in the chicken stock, add the bay leaf, and bring the mixture to a boil. Once boiling, reduce the heat, cover the pan, and allow it to simmer gently for 1 hour.
2. While the meats are simmering, roast the red bell peppers under a broiler for 10–15 minutes until they become blackened. Place the roasted peppers in a plastic bag, let them cool, and then peel off the skin. Discard the stalks and seeds, rinse the flesh, and dice it.
3. After simmering, strain the stock through a sieve and set it aside. Remove the chicken from the sieve, place it on a cutting board, and separate all the meat from the bones. Cut the meat into small pieces and discard the skin. Add the chicken meat to the diced pork and set it aside.
4. In a pan, melt the butter. Cook the chopped onion, chopped garlic, and sliced celery for 2 minutes, stirring. Stir in the flour and cook for an additional 3 minutes, stirring, until it turns golden. Remove the pan from the heat and blend in the reserved stock. Return the pan to the heat and bring the mixture to a boil. Add all the remaining ingredients except for the Tabasco, meat, and rice. Bring it back to a boil, reduce the heat, partially cover the pan, and let it simmer for 30 minutes. Stir in the meats, taste, and season with Tabasco, salt, and pepper. Don’t forget to remove the bay leaf.
5. Serve your Chicken and Pork Gumbo by spooning cooked rice into bowls, ladling the gumbo over it, and garnishing each serving with a sprinkle of fresh thyme.

Enjoy your Chicken and Pork Gumbo, a robust and flavorful dish that invites you to explore variations and savor the depth of its ingredients and spices.