Asheville got a lot of snow this week so I have spent my fair share of time bundled up with a cup of tea. I like to keep warm from the inside out so I was happy when I came up with this gumbo recipe to help me do just that. I used some of the chicken stock that I made from the bones of my whole chicken. This was actually the first time I ever made chicken stock; another thing that always seemed daunting and pretentious to me, and really isn’t. Why do simple things sometimes feel intimidating?

 

“They” say chicken soup is the Jewish penicillin. At least it was in my house, and I don’t think I’m alone here. Turns out, there actually is a rational explanation for this nickname. Poultry fat contains palmitoleic acid, a monousaturated fatty acid believed to boost our immune system.

 

So why don’t we eat poultry fat for every meal? Eating meat, including chicken (yes folks, chicken is meat), used to be a luxury – something consumed on special occasions. Today, modern breeding methods have made meat cheap to produce and the quality is not the same. I could go on and on about the importance of the quality of animal protein, but I think I will save the “meat or no meat” debate for another time. In the meantime, stay warm and enjoy this gumbo!

 

Chicken Stock: (for vegetable broth, just leave out the bones)

Ingredients:

Leftover bones from whole chicken

10 cups water

2 carrots

1 onion, peeled and halved

2 or 3 celery stalk

3 or 4 garlic cloves, halved

1 whole leek, split in half and rinsed

1 tablespoon apple cider vinegar (helps extract calcium from bones)

A few black peppercorns

A few sprigs of parsley

1 or 2 bay leaves

3 stalks of kale

 

Directions:

Put chicken in a large pot and add the water.

Bring water to a boil and turn the heat down so the broth is barely simmering.

To keep the broth clear, do not let it boil again. The fat and liquid may emulsify, which will turn the stock cloudy and greasy.

Add vegetables and herbs and simmer for 3 to 4 hours.

Turn off the heat and let the stock cool before straining.

The stock will keep covered in the refrigerator for 1 week or several months in the freezer.

 

Gumbo:

Ingredients:

2 tablespoons white vinegar

1 large onion, thickly chopped

4 stalks celery, chopped

1 green pepper, thickly chopped

5 cloves garlic, finely chopped

2 teaspoons dried thyme

1 teaspoon dried oregano

2 teaspoons Mrs. Dash

1 cup chopped canned tomatoes with juice

5 cups chicken or vegetable broth

1 can black beans, strained and rinsed

5 or 6 kale stalks, chopped

1 pound fresh sausage rolled into 1-inch balls (optional) I used local andouille chicken sausage for a little kick.

10 medium shrimp, tails removed and chopped into ½ inch chunks (optional)

¼ teaspoon cayenne pepper (optional)

1 cup brown rice pasta, cooked (optional)

 

Directions:

In large pot, drizzle grape seed oil and add onions, garlic, and green pepper.

Sauté until wilted, but not browned on medium heat. Add spices, broth and diced tomatoes.

Lower heat and cook for 30 minutes.

While the broth is cooking, use separate pan to cook meatball sausages. You can transfer them once they are cooked or add them separately to individual bowls.

Add the shrimp to the broth. Cover and allow to cook for about 10 minutes.

Add kale. Cook for 10 or until kale is soft and wilted.

Remove from heat and use ladle to serve.

Don’t forget to add a few spoonfuls of brown rice pasta.