So I haven’t updated in a while. I’ve found I actually have other things to do with my life, ha.
Anyway, as promised, I’m back with the potato gumbo recipe.
I hope all of you have been looking forward to this post. (Well, even if you haven’t, I’ve got one fan for sure — K has been bugging me to get this recipe up because when we had it over dinner he just loved it so much!)
And, if I hadn’t previously already mentioned, K is quite the foodie. So… You’ve definitely got the free hand deciding whether or not to trust his judgment; but if you love food too that shouldn’t be too hard a decision to make. I mean, just saying 😉
The other good thing about potato gumbo is it’s a one-pot dish. Don’t we just love these?
Cooking becomes almost hassle-free, though the preparations for this one not so much.
Still, you’d be surprised how worth it all that effort is.
The flavours are intense, and I especially love the fact that there’s quite a lot of vegetable in it (health freak alert), though you’d hardly be able to tell. The bacon plays devil’s advocate. Bacon makes everything good. I’m pretty sure no one’s gonna charge me on that statement. Mmm, bacon.
Yield: 5-6 servings (it can amount to quite a fair bit!)
1/4 cup plus 1 tbsp vegetable oil (I used olive oil)
1 large white onion, diced
2 cloves garlic, finely chopped
6 slices smoked bacon, fatty parts removed if you wish/are slightly more health conscious
2 stalks celery, diced
1 bunch Swiss chard, leaves and stems separated, coarsely chopped
1 large green pepper, seeded and diced
1/4 cup plain flour
2 bay leaves
2 cups chicken stock/broth
2 cups water
1/4 tsp cayenne
1kg (2 pounds) white potatoes, washed, peeled and quartered
4 sticks okra, cut into small pieces
Salt and freshly ground black pepper to season
1. Heat the tablespoon of oil in a large, deep pan over medium heat. (Make sure it’s deep else after adding the liquids it’ll overflow!)
2. Add in the diced onions and sauté until golden brown in colour. Add the finely chopped garlic and diced bacon into the pan and continue to sauté.
3. Once the bacon becomes crisp, add the diced celery, Swiss chard stems (because they take longer to cook than the leaves which wilt really fast) and diced green pepper. Sauté everything in the pan until tender. (By this time, the smells will be incredible, I kid you not.) When cooked, remove from the pan, transfer onto a plate and set aside.
4. Heat the remaining oil in the same pan. Add in the flour and bay leaves. Using a wooden spoon, stir the ingredients in the pan to form a paste with the flour and oil, incorporating them together. Make sure to constantly stir so that the flour doesn’t burn. Cook until a nutty brown colour appears.
5. Add in the chicken stock/broth, water and cayenne. Stir to roughly mix everything together.
6. Add in the quartered potatoes and reserved bacon mixture to the liquid. Cover the pan and cook over medium heat for approximately 15 minutes.
7. After 15 minutes, add in the okra pieces, stir a little and cook for another 15 minutes, until the potatoes are tender and the liquid reduces — a thicker consistency should be achieved.
8. Finally, add in the Swiss chard leaves. Season with salt and black pepper, cooking for another 5 minutes or until the leaves are wilted. Serve immediately after!