Colorado Review

It’s not often you’ll find recipes here at Colorado Review (I leave that to my friends at the Food, Cooking & Wine Channel, like Earthly Eating.) But this one sounded too good to refrain from sharing–a hearty Chicken Gumbo for cool fall evenings. It’s from the sous chef at the Garden Terrace at The Inverness, a recently renovated hotel with brand-new spa in suburban Denver.

New Orleans favorites are served at the Cajun Creole buffet Friday nights through November 30. Buffet pricing is $26.95 for adults and $13.95 for kids. The menu includes everything from poached catfish, peel & eat shrimp and blackened pork and cabbage salad to po’ boy sandwiches, red beans and rife and shrimp etoufee.

Cajun Creole Chicken Gumbo
Executive Sous Chef Anthony Sinese

INGREDIENTS:
2 tbsp vegetable shortening
2 tbsp flour, all-purpose
2 onions, finely chopped
1 green bell pepper, finely chopped
5 cups warm chicken broth
8 tomatoes, peeled/chopped
1/2 lb okra, cut into 1/4″ pieces
1 1/2 tbsp filé gumbo (powdered sassafras leaves used as seasoning and thickener)
1/2 cup uncooked rice
2 ribs celery, chopped
1 tsp salt
1/2 tsp pepper
1/4 tsp thyme
1 bay leaf
1 broiler-fryer chicken, cooked

PREPARATION:
In large Dutch oven, melt shortening over low heat; add flour and cook, stirring, until brown, about 10 minutes (do not hurry; if flour burns, roux is ruined).

Add onions and bell pepper; cook until onion is translucent, about 5 minutes.

Slowly add warm broth; stir until broth reaches a boil.

Add tomatoes, okra, rice, celery, salt, filé gumbo, pepper, thyme and bay leaf; bring to a boil.

Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes.

Stir and cook, covered, 20 minutes longer. Serves 6.

Denver, The Inverness