Over the holidays the NBA released a cookbook with recipes from all 30 teams. Chef Dooky Chase helped represent the Pelicans with his creole gumbo recipe!
Dooky Chase’s Creole Gumbo
Creole Gumbo is a staple and signature dish at Dooky Chase’s Restaurant, a local culinary landmark in New Orleans — the home of the Pelicans. Founded by Emily and Dooky Chase, Sr., Dooky Chase’s Restaurant opened its doors for business in 1941 and soon became the meeting place for music and entertainment, civil rights, and culture in New Orleans.
Today they remain a family owned and operated restaurant, serving up Creole Gumbo using this recipe featuring crab and sausage.
Ingredients:
- 4 crabs, cleaned
- 1/2 lb boneless skinless chicken breast, cubed
- 1/2 lb smoked ham, cubed
- 1 lb shrimp, peeled and deveined
- 1/2 lb creole hot sausage, cut in bite-sized pieces
- 1/2 lb smoked sausage, cut in bite-sized pieces
- 1/2 lb veal stew meat
- 1/2 cup vegetable oil
- 4 tbsp flour
- 1 cup chopped onion
- 4 quarts water
- Cooked rice
- 1 tbsp paprika
- 1 tsp salt
- 3 cloves garlic, finely chopped
- 2 tsp ground thyme
- 1 tbsp filé powder
Preparation:
- Put crabs, veal stew meat, smoked sausage, and onions in 6 quart pot over a medium fire.
- In a separate skillet, cook hot sausage and let cook in their own fat for 20 minutes. remove hot sausage from skillet and place in pot with other ingredients. Add vegetable oil.
- Add flour to skillet with remaining hot sausage fat and let brown for about 10 minutes (making a roux). Then add roux to pot.
- Slowly add water (or chicken stock if you prefer), stirring constantly. Add chicken, ham, shrimp, paprika, salt, garlic, and thyme. Let simmer over a low fire for 40 minutes. Add filé powder and remove from heat.