1903 Creole Gumbo

Ingredients

• 0.5 cup Butter (for the roux)
• 0.5 cup All-purpose flour (for the roux)
• 1 lb Chicken (cut into pieces; bone-in preferred for flavor)
• 0.5 lb Ham (diced)
• 1 Onion (finely chopped)
• 1 Bell pepper (chopped)
• 3 cloves Garlic (minced)
• 2 qt Chicken stock (or water)
• Cayenne pepper (to taste)
• Salt (to taste)
• Black pepper (to taste)
• 1 tsp Thyme (dried or fresh)
• 1 Bay leaf
• 1 lb Okra (sliced; used as a thickener)

Steps

1. 1

   In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat.

2. 2

   Gradually whisk in the flour to begin the roux. Stir constantly for 15-20 minutes until the roux reaches a deep, dark chocolate brown color, being careful not to burn it.

3. 3

   Add the chopped onion and bell pepper to the roux. Sauté until the vegetables are softened and the onions are translucent.

4. 4

   Add the minced garlic and cook for another minute until fragrant.

5. 5

   Add the chicken pieces and diced ham to the pot. Sear the meat slightly in the roux and vegetable mixture.

6. 6

   Slowly pour in the chicken stock or water while stirring to incorporate the roux.

7. 7

   Season with salt, black pepper, cayenne pepper, thyme, and the bay leaf.

8. 8

   Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 45-60 minutes, or until the chicken is tender.

9. 9

   Add the sliced okra to the pot during the last 20-30 minutes of cooking. The okra will act as a natural thickener for the soup.

10. 10

    Remove the bay leaf before serving. Serve hot, traditionally over boiled white rice.

Notes

This recipe is reconstructed from the techniques described in the video and historical references to 'The Picayune's Creole Cook Book' (1901) and 'Cooking in the Old Creole Days' (1903). Unlike modern Cajun gumbo, this historical Creole version uses butter for the roux and omits celery.

Nutrition per serving

• main
• soup
• stew
• Creole
• historical
• Louisiana
• comfort food
• winter