The Chew: Daphne Oz & Michael Symon’s Spicy Three Meat Gumbo Over Rice

The Chew: Daphne Oz & Michael Symon’s Spicy Three Meat Gumbo Over Rice

Daphne Oz lent Michael Symon a hand January 23 2013 as he made his spicy gumbo, which had three different meats in it. Michael Symon said this is great served over white rice.

Daphne Oz said you could have it over quinoa or brown rice if you wanted, but Michael Symon said under no circumstances should you. Mario Batali applauded. Traditionally, there’s no quinoa with gumbo in New Orleans cuisine.

But what happens in your kitchen, stays in your kitchen. Do what feels right. This gumbo looks so delicious, it would probably be just fine by itself.

The Chew Spicy Gumbo Ingredients:

• 1 1/2 pounds Chicken Wings
• 1 pound Brisket (cut into 1-inch cubes)
• 1 tablespoon Kosher Salt
• 1 teaspoon Black Pepper
• 1/2 cup Vegetable Oil
• 1 pound spicy smoked Andouille Sausage (cut into 1/2-inch rounds)
• 1 cup All-Purpose Flour
• 2 medium Onions (finely chopped)
• 4 Scallions (sliced; whites and greens separated)
• 2 Celery Stalks (finely chopped)
• 2 cups Okra (sliced 1/2-inch thick)
• 2 Green Bell Peppers (finely chopped)
• 2 tablespoons Garlic (chopped)
• 1 teaspoon Cayenne Pepper
• 2 teaspoons Dried Thyme
• 1 teaspoon Thyme (leaves picked)
• 2 teaspoons Dried Oregano
• 2 teaspoons Smoked Paprika
• Salt and Pepper
• 8 cups Chicken Stock
• 2 Bay Leaves
• 2 teaspoons Dried Onion Powder
• 1 tablespoon Hot Sauce (Louisiana style)
• Filé Powder

Michael Symon Spicy Gumbo Directions:

1. Cook sausage, chicken and brisket separately until browned in a large pot, removing each as you go. Start with the sausage, because the fat from the sausage will help the rest of it cook well and spread the flavors.
2. Remove all meat, add flour to the pot. Add scallions, garlic, okra, celery and bell peppers. Add the spices and cook for about 5 minutes.
3. Add in the broth, the meat and the bay leaves. Heat to boiling, then reduce heat to a simmer.
4. Cook for 1 hour and 30 minutes to 2 hours, stirring occasionally and removing fat from the surface.
5. Enjoy!