CHICKEN AND SHRIMP GUMBO
At John Palmer’s Bistro 44 we always looked for a reason to push our culinary skills. Whether it was trying new flavors or spices or just learning the “classics” and perfecting them. One holiday we always looked forward to was Fat Tuesday. I would assign different dishes to each Chef and watch them learn, while doing one of my own. For me there is only one resource to trust in these kinds of dishes and it’s Chef Paul Prudhomme. Here is his Chicken and Shrimp Gumbo recipe with a few embellishments. Enjoy!
SEASONING MIX
1 T Sweet Paprika
1 T Dry Mustard
2.5 tsp. dried sweet basil leaves
2 tsp salt
2 tsp onion powder
2 tsp garlic powder
1.5 tsp dried thyme
1.25 tsp dried oregano
.25 tsp black pepper
.25 tsp white pepper
.25 tsp cayenne
INGREDIENTS
1.5 pounds chicken breast, diced in .5-inch cubes
1 pound medium shrimp, peeled and deveined
6 cups chopped mustard greens
3 cups chopped onions
2 cups chopped green bell peppers
2 cups chopped Celery
3 cups sliced okra
6 T all purpose flour, browned
1 cup Apple Juice
3 cups chicken stock
2 cups seafood stock
3 cups chopped collard greens
6 cups cooked long grain white rice
PROCESS
1) Combine all the seasonings in a bowl and set aside.
2) In separate bowls, season the chicken and shrimp with about 1 T of the seasoning mix.
3) On the stove top in a 5 qt pot, heat some olive oil and add the Mustard Greens, Celery and 2 cups of the Onions, the Okra and all the Peppers. Stir while cooking so there is no sticking. About 8 minutes
4) Add the Apple Juice and the remaining spice mix. Stir and cook until all the liquid is absorbed. Add the seasoned Chicken and cover the pot for about 2 minutes. Add the browned Flour (I will explain in the notes below). Stir till it is completely absorbed and a paste forms. Cover and cook for another couple minutes. All this should be on a low medium heat.
5) Add the Chicken Stock and Seafood Stock and bring to a boil. Cook for 3 minutes. Add the Collard Greens. Cover the pot and bring to a boil, about 5 minutes. Add the Shrimp, stir and bring to a boil. Stir till the shrimp is nice and pink. Adjust any seasoning and serve over the cooked rice.
Notes: The key to cooking Cajun cuisine or any cuisine is a culinary term called “Mise En Place.” The translation is “Everything in its place.” So, before firing up the stove top you want to have all your ingredients at the ready. As you can see, this recipe actually moves very quickly.
A lesson in Cajun cooking is the use of “Brown” Flour. I found this to be very interesting. What you will find is an awesome flavor alteration in the flour. The best way to Brown your flour is to spread it out on a dry cookie sheet and place it in a 200-degree oven. The flour will toast. Do this before you start all your chopping and don’t go forward till the flour is brown. This is what truly makes Cajun food special. I hope you enjoy!Compliments of Chef John and Michelle De Joy, Owners of John Palmer’s Bistro 44, in Concord, Ohio, and currently Saraceno residents
