Geaux Saints Gumbo

One of my favorite things about Fall is the beginning of the football season. I happen to love watching the games and hosting parties to accompany them. Needless to say, this past Thursday was the kickoff of the season, matching last year's Super Bowl Champions (New Orleans Saints) against the Minnesota Vikings. I am a devout Packer fan; my husband and friends are Vikings, so it always sets the drama for an interesting matchup twice a year. So, with no emotional stake in this particular game, I could relax and enjoy. Having prepared the meal in advance allowed me the opportunity to share the cheers & jeers with my guests.

 

The game was held at the home of the Saints. It's fun to plan your menu with the regional cuisine of the hosting team, so Louisiana Cajun it was. The pre-game festivities on TV were like Mardi Gras, perfect to have in the background to set the mood. A spicy pot of Gumbo would be aromatic and easy to eat perched on the couch. To get started, you're going to spent a little time prepping and over the stove top so pour yourself a glass of wine, mine was Pierre Ponelle Pinot Noir.

 

Gather & dice (large bite size) the “Trinity” of Cajun-Creole cooking- bell pepper (1 green, 2 red), onions (2), and celery (8 stalks). Saute these vegetables in in a Dutch oven pot while making your roux. This is done by cooking flour in oil or butter until it turns nut-brown or darker. The roux provides flavor, color and thickening for the gumbo. Use equal amounts of each, 1/2 cup will be enough for this recipe, but while you're going through the effort, make more and freeze the remaining for later use. Heat the oil, I used duck fat for a richer flavor, then sprinkle the flour into the oil while stirring briskly with a wire whisk. The important thing to remember about roux is that you must cook it slowly over low heat, continuing to stir. When the roux is thick and caramel colored, not oily and rolls along the pan like bread dough, it is ready, usually the time it takes to drink a glass of wine or around 20 minutes.  Remove from heat. Add a large scoop full of roux into the Trinity that has been lightly cooked. Stir in 1 - 2 quarts of stock. I used truffle, but chicken or pork will work. Once it's all blended well, let it simmer while prepping the rest of the ingredients. 

 

Okra is where the thick soup gets it’s name. I know many don't like the slimey texture, but select small, young pods and cut with an extremely sharp knife that slices without crushing the okra and you will get the thickening and flavor without the goo. Carefully slice about 8 okra or use a bag of frozen if you have to. Throw into soup pot. Chop a few hands full of greens, I used collards, but spinach or swiss chard would work well. I also had a bundle of asparagus, so snapped that into small pieces and threw those in the pot. Give it stir and taste for seasoning. Minced garlic, cayenne pepper, thyme and smoked paprika was my addition.
Now for the meat...use the meat you like: chicken, sausage, shrimp, just not beef. I don't know why, but it just doesn't work. I added 4 sliced links of Andoulie sausage, 1 chunked smoked chicken breast and 6 slices of crispy fried pancetta. Throw it in the soup, cover and let simmer. It will get thicker and the flavors will meld the longer you cook it. Cook up enough rice for a scoop for every guest. Put the rice in a tubberware dish to warm later when ready to serve.

See how it cooks down..

A cheese tray for the appetizer and Banana Foster Bread Pudding in the oven for dessert and I was ready for football. An occassional stir and sample during commercials was all that was needed. I also added 2 lbs of shrimp about a half hour before we ate; that way it doesn't get overcooked and chewy. During half time, we warmed up the rice, put a scoop in the middle of a bowl and ladled the gumbo around it. Popped open a bottle of 1999 Chateau Ausone and back in our seats in time to watch the Saints beat the Vikings...sorry guys!!

Château Ausone St. Emilion 1999 was an amazing wine!!! I have to say it was definately one of the best wines I have had. Not only was the taste great but the aroma was complex and luscious, you just wanted to hold the glass to your nose forever. Robert Parker thinks it won't be ready to drink until 2015...can't even imagine it gets better than this. Thank you Terry & Lynette for sharing this bottle from your cellar.

Varietal Cabernet Franc, Merlot Category Red Wine Region France : Bordeaux : St. Emilion Producer Château Ausone Wine Advocate Is the 1999 Ausone the wine of the vintage? Dense purple color, a compelling bouquet of licorice, minerals, black and blueberry liqueur, extraordinary delineation, high tannin, superb extract, and phenomenal richness all are the stuff of a legend. This wine seems impossible to have emerged from a vintage like 1999. Proprietor Alain Vauthier produced only 20,000 bottles because he eliminated one-fourth of the tiny crop. The result is out-and-out fabulous, but the wine needs 12-15 years of cellaring. Anticipated maturity: 2015-2050. Score: 95. —Robert Parker, Wine Spectator Solid for the vintage. Plenty of mineral, berry and cherry aromas. Full-bodied, with fine tannins and a very long and fruity finish. Very fine. Score: 91-94. —James Suckling, 2000.