Gumbo
Stilton soup
- 150 GRAM OIL
- 100 GRAM FLOUR
- 2 ONIONS, chopped
- 1 GREEN PEPPER, chopped
- 2 CLOVES GARLIC, mashed
- 500 GRAM DRUMSTICKS
- 400 GRAM PORK SAUSAGE
- 2 BAY LEAVES
- 1 LITER STOCK
- 1 TSP CAYENNE PEPPER
- 1 TSP CHILI POWDER
- 1 ONION, chopped
- 3 CARROTS, chopped
- 1 POTATO, peeled and chopped
- 2 CHICKEN FILLETS
- 150 GRAM CREAM
- 150 GRAM STILTON, crumbled
- 2 STALKS CELERY, chopped
Brown the chicken and the sausage on all sides in a little oil. In a separate pan, heat the oil and stir in the flour. Keep heating and stirring until the mixture is nicely brown. Add the pepper, the onions and the garlic and heat a minute or so. Now add the stock, stir well until it forms a nice smooth mixture; then add all the other ingredients. Boil the gumbo 45 minutes.
Gumbo is a Cajun recipe, from Louisiana, southern USA. There are influences from many sides, mainly French, but also Indian, Spanish and African. The brown roux, which is the basis of this soup, is used in many recipes. It is absolutely essential to stir a lot and only add the rest of the ingredients when the roux is really brown.
Put the chicken fillets in a pan with 1 liter of water; add pepper and salt to taste. Bring to the boil and simmer for 20 minutes. Take the chicken fillets out and cut them in small pieces, put them back in the soup. In a separate pan, fry the onion, carrots, potatoes and celery a few minutes. Add half a cup of soup and simmer for 10 minutes. Put all vegetables back in the soup, stir in the cream and heat it thoroughly. Take the soup off the heat and stir in the stilton. Stir well.
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