More from New Orleans. I love that city and its food. This time we will cook one of its masterpieces, despite its humble origins. Gumbo is a delicious soup that can be cooked in many ways and with a great variety of ingredients. You can have seafood gumbo, chicken gumbo or endless combinations of what you have at hand. I will cook a chicken and shrimp gumbo.


½ cup vegetable oil
½ cup flour
Some salt to taste
2 tablespoons frozen corn
½ cup sliced okra
½ cup chopped onion
1 clove of chopped garlic
¼ cup chopped celery
½ cup chopped green pepper
2 bay leaves
½ teaspoon cayenne
½ teaspoon parsley
½ teaspoon thyme
Some file powder
Some hot water, beer or broth
1 small cubed tomato
1 chicken breast
20 small shrimp, peeled
1 green onion
2 cups cooked rice

First we will have to make a sort of roux. We will put the oil in a pan and will heat it. When it is hot, we will add flour little by little, stirring continuously. This is important so that it does not get burned. You have to get a brown colour in your roux.
When the roux is ready, after ten minutes or so, we will add the onions, the celery and the green pepper. We will sauté them for a while. Then we will add the corn, the okra and the garlic. Just a bit later, we will add the chicken, cut in little pieces. We will let the chicken be cooked for a while and then we will add our liquid. You can add a bottle of your favourite beer. Make sure it is not cold. And you have to add some hot water or broth. The quantities depend on your taste. Some people like their gumbo thick, some like it more watery. You decide. But do not add too much liquid at the beginning. If you need it, you can always add it later.
A delicious option is to add an Andouille sausage cut in slices. It is really delicious. If you want to add it, this is the moment.
Now we can add the tomato and the spices. Add salt to taste.
Finally, we will add the shrimp and let it cook for a while, not too long. Add the chopped green onion and our Gumbo will be ready.
You can, you should, serve your Gumbo with some cooked rice. You can add the rice you want to your Gumbo.
If you want your Gumbo thicker, you can add some file powder to your bowl. And, of course, make your Gumbo with your favourite ingredients. You can add crabs, crawfish, the fish you want… You can season it with your favourite Louisiana sauce. I like it with a garlic Louisiana sauce. The possibilities are immense. Yummy!

Sounds good. This cornbread would go well with it:

Corn Bread with Honey Jalapeno Glaze
Serves/Makes: 9

1 cup yellow cornmeal
1 cup stone ground cornmeal
1 (9 oz) package yellow cake mix
2 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon cayenne
1/2 cup milk
1/2 cup buttermilk
1/4 cup vegetable oil
2 eggs, beaten
2 tablespoons light brown sugar
2 tablespoons honey
1 tablespoon mayonnaise

***Jalapeno Honey Glaze: ***
1/2 cup butter
1 large jalapeño pepper, seeded, finely diced
3 tablespoons red bell pepper, finely diced
1/4 cup honey
1/8 teaspoon cayenne

Combine corn meals, cake mix, baking powder, salt and cayenne in a bowl, set aside. Combine milk, buttermilk, oil, eggs, brown sugar and honey in a bowl and mix well. Add to the cornmeal mixture and mix gently - there should be no lumps, but do not over mix. Fold in the mayonnaise.
Let rest, covered, in the refrigerator for 30 minutes or up to overnight.
Preheat oven to 400° F. Spoon the cold batter into a greased muffin tin or a cast iron skillet. Bake for 25 - 30 minutes or until a cake tester comes out clean and the top is golden brown. In the meantime, make the glaze by heating butter in a saucepan until melted. Stir in jalapeño and bell pepper. Bring to a simmer. Stir in honey and cayenne. Bring to a simmer, stirring occasionally. Remove from heat. Drizzle the glaze over the corn bread.

Note: You can make the glaze ahead of time and store it, covered, in the refrigerator. Re-heat before serving.