Potato Gumbo
Serves: 3
Clair Leannon
1 January 1970
Based on User reviews:
56
Spice
50
Sweetness
57
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 medium
White Onion (diced)2 cloves
Garlic (finely chopped)2 stalks
Celery (diced)1 cup
Flour2 cups
Chicken Stock2 cups
Water1 pinch
Cayenne1
SaltDirections:
1
For the potato gumbo: Heat 1 tablespoon vegetable oil in a large high-sided saute pan over medium heat
2
Add the onions and saute until golden brown
3
Add the garlic and smoked bacon and continue to saute
4
Once the bacon has cooked and becomes crisp, add the celery, Swiss chard stems, and green pepper, saute until tender
5
Remove the bacon mixture from the pan, put in a bowl and set aside
6
Heat the remaining vegetable oil in the same saute pan, add the flour and bay leaves
7
Stir with a wooden spoon incorporating the flour and oil to form a paste
8
Cook until the flour becomes brown and nutty in color
9
Add the chicken stock, water, and cayenne, stir
10
Add the potatoes and reserved bacon mixture to the liquid
11
Cook over medium heat until the potatoes are tender and the liquid reduces, achieving a thick consistency, approximately 30 minutes
12
Add the Swiss chard leaves, season with salt, and pepper, cooking until the leaves are wilted, serving