Corn And Black Bean Gumbo
serves 4
Use up leftover barbecued chicken and grilled corn to make a whole new gumbo. Or just use canned roasted corn and a rotisserie chicken from the supermarket.
This recipe is part of Andrew Schloss's Sunday Dinners.
3 3/4 cups water
2 cups long-grain white rice
4 ears roasted corn
4 slices bacon
1 medium onion, chopped
2 ribs celery, chopped
1/2 red bell pepper, stemmed, seeded and chopped
1/4 cup flour
2 cloves garlic, minced
1 pinch crushed red pepper flakes
4 cups chicken broth
1/2 pound smoked sausage, sliced
1 (10-ounce) package frozen, sliced okra
3 or 4 pieces barbecued chicken (or any other leftover chicken)
2 cups cooked (or canned) black beans
6 scallions, trimmed and sliced
1/4 cup chopped parsley
prep: 20 minutes
total: 50 minutes
large pot (with lid)
large saucepan
1. Bring water to a boil in a pot; add rice, stir, cover, lower the heat and simmer for 15-20 minutes, or until all of the water has been absorbed. Fluff rice with a fork. Remove from heat and keep warm.
2. While rice is cooking, remove kernels from reserved ears of corn.
3. Cook bacon in a large saucepan over medium heat for 2 minutes. Add the onion, celery and red bell pepper and continue to cook until the vegetables have softened, about 3 minutes. Discard bacon.
4. Add the flour and cook over medium heat, stirring occasionally, until the flour turns a deep golden brown, about 5 minutes.
5. Add the garlic and red pepper flakes and cook another 30 seconds.
6. Add the chicken broth and stir, scraping away any browned flour stuck to the bottom and sides of the pot and mixing them into the liquid. Add the remaining broth and bring to a simmer. Season with salt and pepper.
7. Add the sausage, corn and okra, and simmer for 10 minutes, stirring occasionally.
8. Add the chicken and beans to the gumbo and heat through.
9. Serve the gumbo in large bowls over rice, garnishing the top with scallions and parsley.
