Gumbo
Gumbo might be a good recipe to expand your main course recipe box. This dairy free recipe serves 8. One portion of this dish contains about 73g of protein, 72g of fat, and a total of 1030 calories. It is a pretty expensive recipe for fans of Creole food. Head to the store and pick up andouille sausage, chicken, rice, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 5 hours and 25 minutes.
Instructions
Position a rack in the middle of the oven and preheat the oven to 350 degrees F.
In a heavy bottomed pot or Dutch oven, heat 1 cup peanut oil over moderately-high heat until hot but not smoking. Slowly whisk in the flour until fully incorporated, making a roux. Cover the pot, place in the oven and cook for 2 hours, whisking every 15 minutes.
In a large stockpot, add the whole chicken, chicken wings, 3 chopped onions and a handful of black peppercorns.
Add enough water to cover the chicken by 4 inches and bring to a boil. Turn down the heat and let simmer until the whole chicken is cooked, about 2 hours. Pull the whole chicken out, leaving the wings in to simmer for another hour. When the whole chicken is cool enough to handle, pull the meat and set aside. Strain the stock, discarding all solids, including the wings. You should have between 6 and 8 cups stock.
In a large pot, heat the remaining 2 tablespoons oil over moderately-high heat.
Add the sausage and cook until golden brown, about 6 minutes, turning once.
Remove the sausage and turn the heat down to moderate.
Add the remaining 2 chopped onions and cook until softened, about 8 minutes.
Whisk in the roux, slowly add the stock and simmer about 30 minutes.
Add the reserved chicken and sausage and cook about 20 minutes. Season with salt and pepper.
What Makes This Recipe Really Sing: Ask any New Orleanian and they will tell you gumbo is all about the roux. I have given you the secret to a perfect yet easy version. Also, organic chicken is a must here. It has much more flavor then most mass produced brands found in grocery stores.
BYOC: Okra is a traditional ingredient in gumbo, so if it is in season, chop into 1/3-inch pieces and add when you add the reserved chicken. Sometimes I add chopped kale just to make sure I am getting my veggies in.
Recommended wine: Albarino, Rose Wine, Sauvignon Blanc
Albarino, rosé Wine, and Sauvignon Blanc are great choices for Cajun. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The Santiago Ruiz Albarino Blend with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.
Santiago Ruiz Albarino Blend
Clear and bright yellow. Intense and complex nose showcasing aromas of fruit (apple, pear, apricot), herbs (lemon verbena, aniseed) and mineral notes. Full bodied, its fruity complexity returns combined with wet-stone minerality on the palate prior to a long and crisp finish. The combination of five native grape varieties to Rias Baixas makes this a wine with a uniquely distinct character.