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Ernest J. Gaines' Louisiana Gumbo




Source of Recipe


Wal-Mart (Black History Month Celebrity Recipes)


Recipe Introduction


Ernest J. Gaines was born on the River Lake Plantation in Oscar, a hamlet in Pointe Coupee Parish, Louisiana. He is an acclaimed author and holds the title of Writer-in-Residence at the University of Southwestern Louisiana in Lafayette. His novel “A Lesson Before Dying” won the 1993 National Book Critics Circle Award for fiction, the most recent of numerous awards that Gaines has received. Mr. Gaines has steadily been recognized for his achievement as a master of the novel and short story. In addition, one of his novels, “The Autobiography of Miss Jane Pittman” (1971), has become an undisputed classic of twentieth century American literature and gave rise to the immensely popular, award-winning TV-movie adaptation.

Influences:
“A character in my novel, ‘A Lesson Before Dying’ says that gumbo can be eaten at any time. I agree wholeheartedly. It’s Louisiana’s single most famous dish!”



List of Ingredients




3/4 cup flour
3/4 cup canola oil
1 cup chopped onions
1/2 cup chopped celery
1/2 cup green onions, finely sliced
2 cloves garlic, chopped
8 to 10 chicken wings (1 lb.)
1 tsp. Creole seasoning
1 lb. smoked sausage
8 oz. shrimp, peeled and deveined
2 quarts chicken broth
3 bay leaves
1 tbsp. thyme, crushed
1 tsp. paprika
1/2 tsp. crushed red pepper flakes
1/2 tsp.Worcestershire sauce
1/4 to 1/2 tsp. hot pepper sauce
1 quart shucked oysters
4 cups hot cooked rice

Recipe



1. Preheat oven to 350ºF. For roux, in a heavy skillet cook and stir flour and oil over low heat until it is the color of pecans, about 30 minutes.
2. Add onions, celery, green onions and garlic. Cook, stirring frequently, until tender.
Set aside.

3. Meanwhile, season chicken wings with Creole seasoning. Place chicken wings in a shallow baking pan. Bake for 45 minutes or until browned. In a large skillet cook sausage until lightly browned, about 5 minutes. Add shrimp; cook 2 minutes more. In a large Dutch oven or gumbo pot bring chicken broth to a boil; add the roux mixture, stirring constantly.

4. Add bay leaves, thyme, paprika, red pepper flakes, 1/2 teaspoon black pepper,Worcestershire and hot pepper sauce. Add chicken, sausage and shrimp. Simmer, covered, for 1 hour. Add oysters. Bring to a boil. Reduce heat and cook for 15 minutes. Remove bay leaves. Season to taste with salt and pepper. Garnish with parsley and green onions, if desired. Serve over rice. Add a pinch of filé to each serving.

YIELD: Nine 1 1/2 Cup Servings