As the days shorten and the air turns crisp, our bodies crave the kind of hearty fuel that'll keep us stoked for winter's adventures. And what better way to stoke those flames than with a pot of Gumbo, a culinary masterpiece as bold and flavorful as our wines.
This Gumbo recipe, paired with the luscious, citrus notes of Acapulco Swim Club Skin-Contact White Wine, will take your taste buds on a wild ride they'll never forget. The earthy depths of the Gumbo, infused with the Cajun trinity of onion, celery, and green bell pepper, dance harmoniously with the vibrant acidity of the wine, creating an experience that's both comforting and electrifying.
The beauty of Gumbo lies in its versatility. This recipe is just a starting point – feel free to throw in your favorite ingredients and crank up the spice level if you're feeling adventurous. No matter how you customize it, the Acapulco Swim Club Skin-Contact White Wine will complement every nuance of flavor, ensuring a culinary adventure that's as unpredictable and exciting as our winemaking process.
So, gather your crew, uncork a bottle of Acapulco Swim Club, and let the enticing aromas of Gumbo fill your kitchen.
A few tips:
1. Make your own chicken or turkey stock with leftovers from holiday gatherings. Roast the bones until brown, and simmer with water, bay leaf, onion, carrot and celery for several hours until you achieve a rich, flavorful broth.
2. You can save yourself from hours stirring in front of a burner by cooking your roux in the oven while you chop your vegetables. Combine your fat and flour and place in a cast-iron pan in an oven set to 350 degrees for about 2 hours, stirring occasionally until you achieve a rich, chocolaty brown color. Roux can also be made ahead of time and stored for up to a month in the fridge. Lastly, roux can be made with any fat (oil, clarified butter, animal fats), but we love saving our pan drippings from bacon to use for our roux. Never made a roux before? Here's a great how-to guide.
3. Gumbo tastes even better in the days after you make it, as the flavors continue to meld together. Make yourself a big 'ol pot when you have family coming to town, and you'll keep everyone well fed for days.
Oil, clarified butter, or bacon fat
2 cups Onion, small dice
1 cup Celery, small dice
1 cup Green Bell Pepper, small dice
1 Head Garlic, minced
1/4 cup Cajun/Creole Seasoning (We love Tony Cachere's, but you can also make your own with: garlic powder, onion powder, black pepper, white pepper, smoked paprika, thyme, oregano, cayenn and salt)
2 cups Dark Roux (see tips above)
1 Gallon Turkey or Chicken Stock
1 lb Andouille Sausage, sliced into half moons
1 lb cooked Turkey or Chicken, shredded (perfect for using up leftovers from your holiday dinner!)
A note about customizing this recipe: Feel free to use whatever meat (including seafood) in place of the chicken. You can also add vegetables like Okra and increase the seasoning/spice level to your taste. File Gumbo can be added at the table for added flavor.
In a large pot, heat a small amout oil and add diced onion, celery and bell pepper to the pan. Sweat until onions become translucent and add about 1/4" cup of cajun seasoning and continue cooking on low until the aromatic vegetables are completely soft.
In a large stock pot, add 2 cups of Dark Roux to the stock and whisk to fully combine. Add cooked aromatic vegetables and bring to a simmer, stirring occasionally to ensure there are no lumps. Add a bay leaf to the pot and Simmer on medium for about an hour.
Add meat and simmer for an additional 30 minutes, or until your gumbo reaches your desired consistency. Season with cajun seasoning blend to taste. The soup should be thick enough to coat the back of a spoon, but can be thinned out with a bit of stock if you prefer a brothier version.
Serve with steamed rice, a side of cornbread and a hefty pour of Acapulco Swim Club Skin-Contact White Wine.